Date(s) - 08/03/2017
09:30 - 13:00
Originally from North England, Yorkshire puddings are now eaten throughout England, commonly served with beef, onion gravy and vegetables as part of a typical British Sunday lunch.
When wheat flour was first introduced to England in the 18th century, creative cooks soon found a way to use fat from the dripping pan to cook a batter pudding while the meat roasted in the oven. In 2008, the Royal Society of Chemistry released its official recipe stating that “a Yorkshire pudding isn’t a Yorkshire pudding if it is less than four inches tall.”
When: Wednesday, March 8th, starting at 9.30am till about 1.00pm thereabouts
Where: Maggie’s home in Ilvesheim (address will be provided to those attending)
What: Maggie will show us how to make individual Yorkshires filled with beef, onion, carrot and onion gravy. For dessert, there’s panettone-chocolate and marmalade pudding tart inspired by Jamie Oliver.
There is space for 8 participants. Online registration is now open.