What will your Sunday Supper be?
I noticed on Twitter that people attending the Beatification Mass in England said that, after the Mass, people were producing food and sharing it around. Nice. People should eat together on Sundays.
In honor of this great day for the Catholic Church in England, I will make a small beef roast, Yorkshire puddings, and some squishy cake or other upon with I will drizzle treacle.
I will finish with, of course, Mystic Monk Coffee!
What about you?
The day began long before I saw this.
Then after Mass and Sunday activities and some office I put together my Sunday Supper. A few quick photos.
We start with the flour and some ground ginger. This will eventually become a sponge cake made with Lyle’s Golden Syrrrrrrrrrup.
Lemon zest for the same.
I will spare you the gory details.
But I must say that this dessert thing has been a harrowing experience for me.
I am a terrible baker, and I didn’t have the right sort of pudding basin.
Then there was the ordeal of sealing up something without a hard exterior. I eventually struck on parchment paper and aluminum foil and lots of string.
Here is a shot sometime along the timeline when I was heating the ramikins with drippings from the roast for the Yorkshire puddings.
You can see my improvised pudding basin in a pyrex baking dish with water.
I opted to use a squishy sided silicon bowl, thinking that a) whatever I screw up will detach and b) nothing can harm it.
When it came out, this is what it looked like.
And it did, in fact, come right out with no problem at all.
I have various roast photos, but you have all seen that sort of thing before, along with vegetables.
Seeing that Pope Benedict had dealings with the Crown, for my repast I enjoyed a bottle of ale made on the estate of HRH The Prince of Wales. I first had this on tap at a pub at Seven Dials where I stop on afternoons when I am in London because you can pick up a public wifi access point from the hotel across the way.
Here are a few of the small Yorkshire puddings. I made two batches. The first batch didn’t rise very well. I think my oven temp is off. Also, I didn’t have time to let the batter rest for a while. Next time.
The second batch were small, because I had little batter left. But they were good! Crunchy on the outside, and moist on the inside.
As I said, you know what beef and vegetables look like. But, I did make a thick red wine reduction and mushroom gravy.
Before I cut it, this was my foray into spongy cake.
When you have had a long day live blogging papal visits to England with the Pope named after a 6th c. monk, have a nice WDTPRS mug full of hot freshly brewed coffee!
It’s the coffee sent directly to your house!
[Many coffee beans were destroyed in the production of this coffee. Supplies are abundant while they last. Be sure to refresh your supply through this link!]
And another angle.
This was very economical, except for the specialty item of the Lyle’s Golden Syrrrrrrrup, which was one of a couple cans sent to me by a brother priest via the wish list some time ago. The roast was a very cheap cut and most of the veg, with the exception of a couple celery stalks were from the garden. Eggs and milk and flour for the puddings. Pretty much the same for the cake, though that had ginger and lemon zest. The ale I had stored away some time ago.
This cost me more in anxiety over the results of the harrowing work with the oven baking. Not my strong point. But the cake was good.
It is good to try new things!
And so I had my Sunday Supper in honor of my friends in Ol’ Blighty, whom I hope to see in person before too long.
Congratulations on the last few days. Well done.