Yorkshire pudding doesn’t sound too bad.
I’ve wondered if I could attempt it, since our motto on the farm is “Give us this day our daily beef ...”
Even if their empire collapsed, they gave the world some excellent beef cattle — Herefords, Shorthorns and Angus (if you can include a Scottish breed)
Yorkshire pudding is a favorite here. It’s really easy to make it. We prefer to have it popover-style. It’s a very nutritious alternative to potatoes, rice, etc.
1 c flour
1/2 c water
1/2 c milk
2-4 eggs (more = more protein for the kids!)
Preheat oven to 400. Put a non-stick muffin tin in the oven as it heats, with a dab of butter in the bottom of each well.
Put all ingredients in a mixer. Mix on HIGH.
When butter is browned, pull tin out of oven. Let it cool for a minute (while the mixer still runs). Distribute the batter into each well. Immediately plunge the tin back into the oven, without delay— this helps it puff up.
Cooks for about 20 minutes. Serve immediately. Any leftovers are great the next day with jam.
Trifle pudding is another marvelous Brit foodstuff. These two food inventions, plus cheddar and stilton cheeses and rum, make up for the rest of their cuisine, IMHO.