Blackwork Journey

A white Christmas in the south of England is unusual, but the first year we were married, in 1968, we went for a Christmas meal to an inn high in the South Downs. When we left the restaurant later in the evening it was to find the hills transformed with the first snow of the winter and the local church choir singing carols in the still night air. To look around and see the sheep grazing peacefully in the field and a single bright star was just magical!

Boxing Day would not be complete without a traditional piece of beef, Yorkshire pudding and horseradish sauce!

Yorkshire Pudding

11/2 cups flour Pinch of salt 3 eggs 11/3 cups milk or combination of milk and water (more or less to make a stiff, smooth batter) 4 tablespoons vegetable oil

Preheat oven to 425 degrees if making one large pudding or 350 degrees if making 12 small puddings. Sift flour and salt together in a bowl. Beat in eggs until smooth. Gradually beat in just enough milk to make stiff, smooth batter. Allow to stand for a few minutes, then gradually whisk or beat in the rest of the milk if needed. Chill for 30 minutes. Pour the oil evenly into a 12-hole muffin tin or one large tin. Put the tin in the oven to heat the oil for 4 to 5 minutes. Remove from oven and carefully spoon in the batter. Place in the hottest part of the oven. Leave for 10 to 15 minutes for a large pudding or 5 to 8 minutes for smaller ones; then lower the heat. Bake until well browned and risen. ( Total cooking time: 30 to 40 minutes for one large pudding; 15 to 20 minutes for 12 small puddings.)