Read - Chat

one street removed

now i only imagine
walking Portabella Road

the Electric Cinema ahead
railway overpass beyond

Club membership card in-hand
for comfort and choice seating

with lipped cigarillo
watching a screen modernity

now only flash backs
of Boomtown Rat ambiguity
coloured by acid punk converse

defiantly belonging
to a past

awaiting new age interpretations
to identify road music

for untouchable destinations
               lagging in my mind.

first published in unusual work Issue 37, April ‘24

Cook - Eat

Yorkshire Pudding

Mum’s sister Aunty Bloss - For a special party there would be sausage rolls, small meat pies and pasties and sandwiches, not a great deal different from family gatherings today. Mum Emily made lovely meat pies, steak and kidney pudding, pasties and her Yorkshire pudding was to die for. Lois Moore
Sister Lyn - Kelly’s favourite to the point where she always said she wanted a Yorkshire Pudding for her 21st birthday cake. As she was in London at that time I don’t know if she got her wish. Lyn Macdonald
1 cup plain flour
½ teaspoon salt
2 eggs
½ cup milk
½ cup water
dripping (or oil in lieu)
Sift flour and salt into bowl, make a well in centre, add whole eggs.
Gradually beat in a little flour from the sides of bowl.
Add combined milk and water a little at a time, beating constantly and incorporating more flour from sides of bowl.
When all is combined, beat well for 2 mins, allow mixture to stand for 30 mins. For individual puddings put ½ teaspoon of dripping in each of 12 deep patty tins, heat in hot oven for 2 mins.
Fill each patty tin with batter, bake in hot oven 10 mins or until golden brown.
To make one big Pudding, heat 30 grams (1oz) dripping in 1 1/2 litre (6 cup) ovenproof dish in hot oven.
Pour in batter.
Bake 15 to 20 mins or until well puffed and golden,
This size makes the more traditional pudding with a moist centre. The small puddings are lighter in texture, some prefer this, as they’re attractive and easy to serve.

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