Delicious doughs from Ireland and England

Hey there, time traveller!
This article was published 12/11/2008 (6161 days ago), so information in it may no longer be current.

Lori King had written that every recipe she’s tried for Yorkshire pudding has failed and asked if anyone could recommend one. Thanks to Joan Airey of Rivers for the recipe reprinted today. Airey kindly sent me a copy of her self-published cookbook, Good Friends Sharing Good Food, which includes the recipe originally shared by Leanne Weinbender. Airey writes that this is a no-fail Yorkshire pudding, and that the secret is to let the batter sit before using and then beat it again before putting it in the pan. Thanks also to Florence Bouchard and one anonymous reader for sending in recipes.

Melanie Lysak had requested a recipe for the Irish soda bread that was served at The Tea Cozy restaurant that used to be on Osborne Street. She was also looking for a book that the restaurant owner had told her she was planning to release, but that she hadn’t been able to find. Thanks to Roswitha Scharf-Dessureault, the former owner of the The Tea Cozy, who wrote to let me know that her autobiography, Roswitha — Memories of a Life’s Journey, was released earlier this year and is available at her website, www.roswitha-scharf-dessureault.com, and at major bookstores. The inspiring story of her life also contains a small collection of recipes, including Tea Cozy Irish Soda Bread, reprinted today. Thanks also to Arline Botham, Pat Cooper, Ruth Nuttall and Rosie Paulson, who all sent in the recipe and recommend the book.

Bea Cormier has lost a whole-wheat bread recipe that was in the Free Press at least 30 years ago and hopes someone else may have it. The bread was all whole wheat and included molasses, honey, milk and eggs.

Susan Wickler is also hoping someone may have saved a recipe that was published earlier called new-age meat loaf. It included chopped mushrooms and grated carrots.

Lastly, Patti Lamoureux is a former Winnipegger now living in Comox, B.C. , who enjoys reading the column online. One of her favourite foods was the salmon mixture served on a bagel from Partner’s Deli, and she would like to get the recipe.

If you can help with a recipe request, have your own request, or a recipe you’d like to share, send an e-mail to recipeswap@freepress.mb.ca, fax it to 697-7412, or write to Recipe Swap, c/o Darlene Henderson, Winnipeg Free Press, 1355 Mountain Ave., Winnipeg, Man., R2X 3B6. Please include your first and last name, address and telephone number. Recipes may not appear right away due to limited space.

Yorkshire pudding

250 ml (1 cup) flour

125 ml (1/2 cup) water

125 ml (1/2 cup) milk

4 eggs

Pinch of salt

Oil

Mix flour, water and milk thoroughly by hand. Add eggs individually, stirring well after each addition. Add salt and stir until light and a little bubbly. Let stand on the counter for at least a couple of hours.

Preheat oven to 205 C (400 F). Put 2 ml (1/2 tsp) oil in each muffin cup and heat until hot. Beat batter a few times, and then fill each muffin cup halfway. Bake for 30 minutes. A favourite served with roast beef and gravy.

Taste Tester Notes: This is easy recipe made 12 individual Yorkshire puddings that puffed up high and light. I used an electric mixer to beat the ingredients initially and then again after resting. I used canola oil in the muffin cups, heated until sizzling hot.

Tea Cozy Irish soda bread

750 ml (3 cups) whole wheat flour

750 ml (3 cups) white flour

75 ml (5 tbsp) baking powder

10 ml (2 tsp) baking soda

2 ml (1/2 tsp) salt

15 ml (1 tbsp) sugar

175 ml (3/4 cup) margarine

750 ml (3 cups) buttermilk

Mix dry ingredients, rub in soft margarine, add buttermilk. Knead at least for 20 strokes. Press into 9-inch round cake tins. Score tops of loaves with an X. Dust with flour. Let rise at least 10 minutes. Bake at 175 C (350 F) for 35 minutes. Makes 3 loaves.

Taste Tester Notes: A very moist soda bread with the extra flavour of whole wheat. I used a pastry blender to mix in the softened margarine. Soda bread is usually best fresh, but I found this was still moist after a couple of days and also froze well, well wrapped in plastic wrap and then placed in a plastic bag. Good served with butter or preserves, or as an accompaniment to soup or stew.