England’s Fantastic Foods with Friends
Some of us here have to admit that the names England uses for some of their dishes leave us a bit puzzled as to what they really are. For example,
Anyone else feel the same? How about this? When you and your girlfriends are there for your girls trip, try them and let us know what you think: firstname.lastname@example.org.
Here’s a less puzzling dish: Yorkshire pudding, a staple served in many English homes. (“…the pudding! Oh the pudding” Tiny Tim exclaimed on Christmas morning. “I shan’t be easy until it’s eaten—I confess I have my doubts about the quantity of flour.” Mother replies in A Christmas Carol).
The only perceived misnomer may be the word “pudding”. When Americans hear that word, most think about a smooth, creamy dessert flavored with chocolate, vanilla, butterscotch, etc. But in England, puddings are similar to American popovers; a baked pudding is made from a batter of eggs, flour, and milk or water.
English pudding is a versatile food that can be served in several ways, depending on the choice of ingredients. As a first course, it can be served with onion gravy. For a main course, it may be served with beef and gravy, and is part of the traditional Sunday roast. Any way it’s served, it’s simple and delicious.
Ingredients for 6 | Multiply by degree of hunger, divide by number of girlfriends!
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 3 eggs
- 3/4 cup milk
- 1/2 cup pan drippings from roast prime rib of beef
Preheat the oven to 450° F.
Sift together the flour and salt in a bowl.
In another bowl, beat together the eggs and milk until light and foamy.
Stir in the dry ingredients just until incorporated.
Pour the drippings into a 9-inch pie pan, cast iron skillet, or square baking dish.
Put the pan in the oven, and get the drippings smoking hot. Carefully take the pan out of the oven and pour in the batter.
Put the pan back in the oven and cook until puffed and dry, 15 to 20 minutes.
Looking for a place to gather for lunch or dinner when dining out in London or Nottingham? Here are a couple of great options when girlfriendshipping.
- The Footman Mayfair | London and pubs go hand in hand just like the California Coast and surfing. Where you have one, you’ll find the other. At the Footman Mayfair, you can enjoy a proper pint in one of the oldest pubs in London. Founded in 1749, it has since grown to be one of the most popular establishments in the city. Throughout its 3 floors, you'll find an extensive selection of beer, wine, and spirits along with traditional food from a modest menu, all cooked to perfection.
When we head to London, our girlfriendships® crew will be visiting this pub because it looks to have a little something for everyone. One of us will be ordering the New season lamb shepherd’s pie: lamb, duck fat carrots, mint sauce washed down with that proper pint mentioned above.
- George’s Great British Kitchen | The goal of the owners of George’s Great British Kitchen was to, “Bring roper British dishes all with a unique twist to Nottingham and beyond.” Their farmers are experts at growing the restaurant’s potatoes of choice, Maris Piper. Then, their fishermen navigate the waters of the Norwegian Fjords in search of the freshest wild cod, then freeze the catch onboard to guarantee that the fish stays fresh. When the fish arrives ashore, the fry chef tests them to make sure they’re ready for the journey to the plate. The development chef is always on the lookout for the most splendid ingredients he can get to enhance the dishes he’s working on. Every single dish that he creates will have some personal inspiration from experiences and adventures that he’s had along the way, making George’s kitchen what it is.
Girlfriends, you know that we must have fish and chips— and the Traditional Fish and Chips on their menu is calling out to us!
social links: https://www.instagram.com/TheFootmanW1/ https://twitter.com/TheFootmanW1 https://www.facebook.com/TheFootmanW1)
https://www.instagram.com/georges_gbk/ https://twitter.com/GeorgesGBK https://www.facebook.com/georgesgbk/)