I have inherited Ma's Yorkshire Pudding trivet ... one of my most treasured possessions ... I've never seen another ...
This is used to hold a joint of beef above the roasting pan for the later part of the cooking period so that the Yorkshire Pudding
batter can cook gently in the roasting tin below the beef (in the fat that has rendered from the outside of the beef) and the meat juices drip down into the pudding as it cooks ... then its edges are crisped up when the meat is taken out to rest and the fire in the stove cranked up for a short while to roast the potatoes ... it really is the most divine dish Batter puddings
are cooked and served with other joints of meat ... you can't have uncooked meat juices from pork or poultry dripping into the batter pudding as it mght not cook through
and the juices from mutton and lamb would be too fatty ... this is why they are cooked in a separate pan or pans at a higher heat while the meat is resting.
We also have to remember that before the days of gas and then electric ovens, getting a solid fuel oven up to the consistent high heat needed for light and fluffy puddings was difficult and expensive. Reliable fluffy batter puddings and crispy roasted potatoes were a sign of real affluence as well as skill.
I have no idea where Ma got her trivet from ... it's unlikely to have been from her side of the family (too posh to cook their own meals) ... possibly it came from Pa's side of the family ... Cambridgeshire/Beds farmers and bakers .... but my best bet is that it was a wedding present from a couple from Yorkshire whose farm she worked on when she was in the Land Army. She occasionally said that they couldn't read or write but the farmer's wife was a marvellous cook.
(sorry the pic's on it's side)
“I am not lost, for I know where I am. But however, where I am may be lost.” —Winnie-the-Pooh