Started conversation Dec 13, 2007
Left over yorkshire puddings can also be eaten with golden syrup;
A far less healthy alternative to jam.
My wife, being a native of yorkshire makes the best yorkshire puddings on earth and my children and I will "batter" any sausages that say different.
Posted Dec 29, 2007
Not so much Yorkshire puddings, more "Pudds" a delicacy of Lowestoft in Suffolk.
Lowestoft fishermen were known as pudds. A long time ago when sailors were pressed in to the Navy it was discovered that the Lowestoft fishermen could be easily persuaded to sighn up if there was plenty of steamed Duff, "pudd" So Nelson's fleet had lot's of pudd's aboard their ship's.
Cook's on the Lowestoft trawlers had to be able to make a good pudd. Part of the staple diet on all it's trawlers. Steam duff's "pudds" were cooked for the main meal every day, they would accompany what ever meat and vegetables made the main course and doused in gravy. any pudd left went on for the next meal, sliced and spread with butter or treacle along with the fish and chips. You have probably guessed that pudd's were much appreciated at breakfast. A cook who could not make a good duff was regarded as a duffer and summarily dismissed. That is a fact.The crew I sailed with took a particular dislike to one unfortunate cook who could not make pudd's They were very heavy like Cannon balls, so one of the crew gathered his duff's These were the round sort painted them black and made a pyramid of them outside his berth. The mate took a dim view and hurled the whole lot of them over the side. Unfortunately when we hauled the trawl we discovered the bottom had been ripped out of the nets. The cook was sacked that trip.