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atop the hill


atop the hill

from the by-pass exit

i overlook my small hamlet

where daylight hours
show me modern rooftops

with curled winter smoke
or solar panel summertime glint

snug beneath a canopy
of rich green foliage
in tree sentinel
stands

belying cottage quiet
where internal media centres
keep eyes peeled
fingers itchy
and privacy secured

lest the dark world find out
our tiny little secrets.

First published in Stepaway Magazine [UK] edited by Darren Carlaw Issue 38, April 2024
stepawaymagazine.com

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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