First British Yorkshire Pudding Day : Set To Rise To The Occasion

Yorkshire puddingWe are great fans of Yorkshire Pudding and Paula was lucky enough to have the cook of the house fix Roast Beef and Yorkshire pudding for Christmas dinner.

Now this time honoured English tradition is about to receive the distinction of having it’s own day. will launch of the first ever British Yorkshire Pudding Day (BYPD) on the 3rd February 2008 and the day is on course to be a great success, with Associations such as The Yorkshire and EnglishTourist Boards actively working with them to promote the day.

The initiative has also been given the thumbs up by the English Beef and Lamb Executive (EBLEX), British Lion Quality Eggs (Britegg) and The Flour Advisory Bureau (FAB), and producers, retailers, restaurants and pubs are also being encouraged to support the day.

Florence Sandeman, publisher of, is optimistic about the day being a hit with the British public. “Although many Britons seem to be reticent when it comes to outwardly celebrating their culture, I am hoping that this will be one day in the year when people of all ages and from walks of life will feel they can get together with family and friends at home or in eateries, to pay tribute to a great British tradition in a light-hearted and fun way.”

british_yorkshire_pudding_day_new_small.jpgShe added “Yorkshire pudding boasts a history dating back hundreds of years during which time it has been eaten by millions of people from all backgrounds. The recipe has stood the test of time and has even been successfully exported to other countries, so I think it only fitting that such an iconic and age-old ‘recipe of the people’ should have its own celebration day. With the added promotional support the day is getting, I am confident that BYPD will be observed by many in its first year, and will go on to become an established and popular British food event for years to come.”

In the future BYPD will be on the 1st Sunday in February. has some excellent ideas to encourage the you to cook them at home, including a range of mini Yorkshire Puddings with various fillings from roast beef to Stilton cheese with onions – great for brunch, lunch and evening parties. Visit the official BYPD home for all the information.

yorkshire-pudding-2.JPGSome interesting facts

Yorkshire Pudding’s predecessor, Dripping or Batter Pudding has been cooked for centuries in Britain although originally they were flatter than today’s versions.

The first Yorkshire Pudding recipe was printed in 1747 by Hannah Glasse who wrote a cookery book called ‘Art of cookery Made Plain and simple’. Hannah is credited for having changed the name from Dripping Pudding to Yorkshire Pudding.

Traditionally, Yorkshire Pudding was cooked in a tin beneath meat which was being roasted on a spit over a fire, so it could catch all the drippings from the meat.

Yorkshire Pudding was frequently served before the main course to partly fill up diners so that less meat would be needed or cold as a dessert, spread with a little jam or sprinkled with dried fruit.

yorkshire-pudding-1.JPGAlthough Omega-3 fatty acids are usually associated with oily fish, lean beef and lamb can also make a significant contribution of it to the diet – an excellent (and traditional) accompaniment to Yorkshire Puddings.

Eggs are packed with a range of nutrients including protein, essential vitamins A, D, E, and B group as well as minerals iron, phosphorus and zinc.

Flour, particularly white flour, is rich in calcium, low in fat and provides protein, B vitamins thiamin and niacin, and a range of minerals.

Milk contains zinc, magnesium, vitamin B12 and riboflavin and is a good source of calcium, essential for strong, healthy bones and teeth.

Where to buy Yorkshire Pudding Pans Online:

Traditionally Yorkshire Pudding was baked in one piece, I know my grandmother would use a roasting dish and then slice the pudding into pieces for each serve. However, today most cooks tend to cook the pudding in individual dishes which makes for a nice presentation with the meal.

Only-cookware proudly support and the launch of the British Yorkshire Pudding Day.

San Lorenzo Food Market in Florence, Italy – Part 2

FoodStrolling around the San Lorenzo market soon builds up and appetite and there are some great eating places where you can take time out to get refreshed and re-feulled before heading out again to check out whatelse the market has to offer.

Da Nerbone’s – a trattoria that first opened in 1865. They only open for lunch. Here you stand in line and once you have collected your food you may or may not be lucky enough to find a seat at one of the few tables that are available, otherwise you simply stand and eat at the bar, a high marble table. Nerbone’s serve a variety of tasty home style pasta’s, stews and soups.

Fiaschetteria-Trattoria Mario – situated behind the Mercato di San Lorenzo in the Piazza Mercato Centrale. This establishment is also only open for the lunchtime trade Monday to Saturday. This place is so popular that you will always have to line up to get in, so try and get there before noon. Delicious dishes to try are the vegetable soup, Zuppa di Verdura which is service over a slice of toasted bread. And if you are a meat lover then try the Florentine steak with French fries. A particular favorite is the Braciole in Salsa which is a dish of thin beef slices pan fried in their own juices with maybe a little olive oil.

Pany Da Lory – inside the Mercato di San Lorenzo. Drop by here to find great varieties of breads, pasta, biscuits, sauces, Tuscan liver pate, Wild boar’s Ragù and wines. And if you are lucky enough to live in the area you can have the ingredients for a full Tuscan style meal delivered to your home. Each box contains not only the ingredients but also the complete cooking guide for the recipes. There are a number of different types of meals to choose from.

Food 1Trattoria Zà-Zà – situated in Mercato Centrale. Sit yourself down for a feast of Tuscan soup, pasta, crostone – large slices of bread spread with garlic and good quality olive oil, stracotto – braised beef, cacciucco (similar to bouillabaisse) Chicken ala Hunter, Tripe ala Florentine and follow any of these filling, great tasting dishes with smooth creamy chestnut torte.

These are just the very smallest sample of great eating places in the San Lorenza Markets. You will want to keep going back to sample the food, wine and sweets, and pick up fresh produce to prepare at home if you are staying longer than a couple of days.

Opening Times

The San Lorenzo Mercato Centrale is open from 7am to 2pm Monday to Saturday.

How to get there

San Lorenzo Mercato Centrate
Via dell’Ariento
San Lorenzo District

Head towards the San Lorenzo outdoor market in the Piazza San Lorenzo. The San Lorenzo Mercato Centrale is located in a large building behind this outdoor market

A great resource is providing information on San Lorenzo and a detailed history of the San Lorenzo market.

More Exotic Fruit – Cape Gooseberries

Cape gooseberriesToday I saw a fruit that I hadn’t given any thought to in a long, long time – Gooseberries. My early childhood memories of this fruit are of the delicious jams and jellies that my grandmother would make. She being one of this worlds most amazing cooks, in my mind anyway.

The goosberry is a small round orange-gold colored fruit each encased in a papery case that resembles a delicate Chinese lantern. I remember that we often referred to these fruit as Chinese Gooseberries.The juicy plump gooseberry can be simply unwrapped and popped into your mouth where it bursts into a delicate sweet- sour taste.

Gooseberries make excellent jams, jellies and purees, they also add flavor to fruit salads, and can be used to decorate pavlovas or roulades. They can also be simmered in water with a little sugar and used in pies or crumbles.Cape Gooseberry

Cape Gooseberries are a good source of vitamin A, B, and C, and they are rich in carotene, phosphorous, and iron.

Here is a quick recipe for Gooseberry Jam:


4 1b. cape gooseberries
¾ pint water
4 1b. sugar
juice of 5 lemons


Remove the outside covering from the gooseberries.
Remove any stalks and wash the fruit.
Bring the water, sugar, and lemon juice to the boil and boil rapidly for 10 minutes, add prepared gooseberries and continue boiling till a little will set when tested, pour into prepared jars and seal.

Remember that jam jars need to be sterilized to ensure that your jam keeps.

If you would like to see how to make Gooseberry Jam complete with pictures then visit ‘The Voice in My Head’.

Homemade GingerBread Latte Recipe

hot-ginger-latte3.jpgAs promised in an earlier post, I am going to spend a little time over the next couple of weeks catching up on some recipes that I have downloaded from cooking blogs on the net.

I tried the first recipe on my list last night and because it was so nice I had it again tonight. This one was for Homemade Gingerbread Latte which came from the Baking Bites blog.

As you can see from the photo, my presentation skills aren’t that impressive. Just compare my photo with the one on Baking Bites and you will see what I mean. No matter though as it tasted delicious.

Although it was by no means difficult to make it was a little fiddly mostly because I only had whole cloves which I had to grind before using. Plus you have to heat milk, boil water, and whip cream in addition to getting all the spices together and mixing with the coffee and molasses. Still it was definitely worth the effort and something that I will be making again.

It tasted a bit like a Chai Latte and I love Chai Lattes!

The Delightful – Delectable Nashi Pear

Nashi PearThe Nashi pear, Pyrus pyrifolia, are widely grown for their refreshingly sweet fruit and they are a popular food in Asia.

Nashi are sometimes called the Asian pear, however it has many names and is also know as a Japanese pear, Korean pear or Taiwan Pear, sand pear, apple pear, bapple, papple, and bae. In India is it called nashipati.

Imagine if you will, the crispness of a Granny Smith apple combined with the juicy ripe taste of a pear and this will give you some idea of what these delicious fruit are like. Actually they are not as sweet as pears but have a light refreshing taste. I keep mine in the fridge so the flesh is cool to eat.

Because of their high water content and grainy texture, Nashi pears are generally not baked in pies or made into jams, however, they can successfully be added to salads, cheese platters, meat dishes, juiced or made into a very tasty fruity chutney. Why not add some to your next Waldorf Salad instead of apples, they are crisp, crunchy and don’t turn brown.

Nashi Pears are low in saturated fat, cholesterol and sodium and are a rich source of antioxidants, vitamin C and folate. One medium sized (130gm) raw unpeeled Nashi Pear has 14 carbs, 4.5 gms fiber, 0 fat and 230 kjs

Nashi Pear Bruschetta
(as featured in Burkes Backyard)


  • 2 cups Nashis, peeled and diced
  • juice of 1 lemon
  • 50ml walnut oil or olive oil
  • black pepper, to taste
  • 1/2 cup walnuts, chopped
  • 1/2 cup lettuce or rocket leaves, roughly chopped
  • Italian bread, sliced
  • 200g cheese, soft blue is nice but any soft cheese works equally as well


1. Slice the bread and grill the slices.
2. Spread with the cheese and top with the Nashi mix.