Hello lovely picnickers! Welcome back.

Here we are in week 6 and I have two words for you…Tunisian Entrelac!  Hurrah!  I know some people have loved this, some people not so much, but regardless, we are making 8 mini versions of the big square we did in week 1.  Now I did mine all at the same time, so I made 8 little yellow squares, then did the next diagonal row in green on all of them and so on.  That isn’t going to be for everyone, but I like working like that.

 

 

Here is Wren getting in on the action.  This is her normal position when I am crocheting on the sofa.  She’s the sort of dog that loves to be warm and cosy and tries to maintain physical contact at all times.  I like to think that it is me she wants to be close too, but I suspect that she is in fact more fond of the heated throw that is usually switched on and cocooning me whilst I crochet!  You may note she is not such a scruffy mutt now as she has had her summer haircut!

 

 

Don’t forget the border! Can you tell that I did?! Yep at the end of Week 7, I realised I hadn’t bordered all the entrelac squares! Not only that…round 1 & 2 of the border are in the same colour, so you don’t need to do what I did and fasten off after round 1…on all 8 squares! Oh well, what’s a few more ends!

Just thought I’d mention that the first border round gives you 20 stitches on each side.

Here’s where you start

 

 

And a good tip is to use the little lines created on the squares as a guide to put your dc’s.  You’ll put four dc’s along all the edge squares which makes 20 stitches per side.  Here you can see I’ve done the first 4 dc’s and my needle shows where to put the next one, use the horizontal lines as a guide for the sides and the vertical lines as a guide for the top and bottom.

 

 

And here they are in all their curly, endy beauty! I have been really good up until now sewing all my ends in, but I am backing the blanket when Amanda shows us how, and this entrelac stitch makes such a good thick fabric, no ends will be seen when it’s done. And at this stage, that will do for me!

 

And here are all my completed little entrelac squares, all so much flatter with the border on and no ends…

 

 

And that last part was a lie! There are many, many ends! And they are staying! But to prove I have done lots of ends…

 

And that’s it!  Week 6 done! And this week’s fabulous titbit is what you have all been waiting for…

 

Yorkshire Pudding facts!!

 

The first recorded recipe for a Yorkshire Pudding was in a book called ‘The Whole Duty of a Woman’ published in 1737 (sounds like a good read, written by a man!)  Now according to my husband, that book only needed to contain that one recipe and we’d be good to go!  He is a huge fan of Yorkshire Puds and always embarrasses me by asking for 2 if we are out for Sunday lunch anywhere!

Back in those days it was called ‘Dripping Pudding’ as the pudding batter was cooked under the meat with the fat dripping into the batter. But by 1747 it had been renamed Yorkshire Pudding and was served as a first course with gravy as the ingredients were cheap (flour, eggs and milk or water) and the aim was to fill you up and then to be able to skimp on the meat in the main course!

It is not really a pudding at all in the way that we consider puddings today.  It is traditionally served with Roast Beef, or in my house any roast meat, or possibly any meal if he had his way!  Pasta and Yorkshire Pudding anyone?!  He would probably go for that!  But there is a sweet version!  In 1926 a recipe was published where the batter is cooked in a large pan, covered with greaseproof paper to create steam and then served with jam, butter and sugar.  Probably akin to a thick pancake!? Sounds quite interesting!

The Royal Society of Chemistry has decreed that to qualify as a Yorkshire Pudding, they must rise to over 4” (10cms) so don’t forget to get your tape measure out next time you are cooking them!

Of course they get their own national day of celebration! All hail Yorkshire Pudding Day!  It’s the first Sunday in February if you need to know!

My dad reckons he is the expert at Yorkies, and says his secret is to mix the batter well in advance and keep it in the fridge for a while and also to get the oven as hot as you possibly can then put your pudding tray (or muffin tray) in the hot, hot oven with a drop of oil in each cup and leave it until the oil is smoking.  Then you quickly (yet carefully!) pour in your batter and get it back in the oven where it must stay without opening the door again until they are ready. They are ready when they are all puffy and golden and of course, over 4” tall!

And why are they called Yorkshire Puddings I hear you say, well therein the mystery lies!  I have read that it is to do with the amount of coal needed to get the batter hot enough…but I’m not buying that.  Wales is more renowned for coal mining in the UK and Tynside had its fair share of coal mines in the past too.  So, Hannah Glasse who wrote the 1747 book and renamed the Dripping Pudding will take the secret to her grave.  Whatever they are called and however you serve them, they a bloomin’ lovely and  (I am forced to agree with my husband here) complete a Sunday roast.

 

If you want to give it a try, I use the BBC Good Food recipe (makes 8) which is:

 

140g plain flour

4 eggs

200ml milk

Sunflower oil for cooking

 

Preheat your oven to 230C/210C Fan/gas 8

 

Drizzle a little oil into each cup in your pan and pop in the oven to get really hot.

 

Put flour in a bowl and beat in the eggs

Gradually mix in the milk until completely smooth and lump free

Season with salt and pepper

 

Pour equally into hot muffin pan cups

 

Leave undisturbed in the oven for 20 – 25 minutes

 

Serve immediately or cool and freeze for up to a month.

 

Enjoy your puddings and this week’s crochet and see you next week!

 

Julie x x