Not that I know of. I tried making them myself a couple of years ago after watching youtube videos. I don't understand why a dinner roll is called "pudding."
If you're raised around Brits, there's lots of things you don't understand...like why is candy called "sweet meat"? And why do they go "up the frog" rather than "down the road"? And don't ask me about "head cheese"...it's summit you would not understand. As an aside, Wiki refers to this as a "baked pudding." Ours was always done in a cast iron skillet, always with screaming hot roast beef drippings: I've never tried making one. Our mother did not have a recipe...did it all by feel. Because of that, if I tried to make one, I would seek out a recipe done by ingredient weights and not volumes (the size of the eggs being the variable.) Actually, I should put this on my list of things to make. Maybe when the cold weather rolls around.
Tonight's dinner is gonna be: -Salad -Italian sausage ravioli w/marinara sauce -Garlic bread -Fudgesicle
Today I made a loaded cauliflower casserole with the leftover rotisserie chicken , and extra veggies. This is so easy to make (recipe is recipe section of the forum), and we really enjoy it. The weird stuff is parchment paper that I lined the pan with.
This is the type I made, and of course I had to buy a popover pan to make them. (I added salt to her recipe.) https://www.amazon.com/USA-Pans-6-W...s=yorkshire+pudding+pan&qid=1600120705&sr=8-8
Did they turn out OK? I was under the impression they could be souffle-touchy. (Kitchenware and tools...any excuse to buy another one.)
Yes, they turned out great. Her recipe is actually more of an American "popover" since she uses oil instead of beef or pork drippings to grease the pan. They do collapse slightly when taken out of the oven but still very tasty.
Au contraire, as an old gal raised in the deep south, I am very familiar with head cheese. (gag) My grandma made a type called "souse," that is pickled.
Today it's pot roast for dinner, with rice and gravy and probably green peas. I might even whip up some popovers!
You got German in your lineage? My father's folks were off-the-boat. I think we can both be grateful that we've never been that hungry. *shudders"
Tonight is: -Salad -Chicken wings -Celery & carrot sticks -Some starchy side I've yet to figure out (I should have picked up frozen onion rings)¹ -Fudgesicle ¹Last night's air-fried "fries" were highly unsatisfying. I may be too old to convert on some things. Maybe I'll cook them as God intended for dinner tonight. It's not like I eat fries every day.
My folks had a small neighborhood grocery when i was young, so we had a supply of several different kinds of lunch meat, and one of those was called “head cheese’. I was kind of grayish-pink marbled, and even though it looked weird, the taste was delicious, and I used to make my lunch sandwiches from this quite often. My grandmother came from Germany, and my grandfather was raised by German parents, but I am not sure that is why I like this kind of lunch meat or not. Like mince pies, it is something that you do not usually see at the grocery stores anymore nowadays.