Having "come out" in my last blogpost, finally admitting through poetry that I am a poet, I tracked back through the annals of this ancient blog to find a poem that I posted years back. Yes - it was getting on for twenty years ago when I shared "Ode on Yorkshire Pudding" with an unsuspecting readership.
Actually, in those days, my readership was exclusive which is often a euphemism for small. Where are they now... Alkelda the Gleeful, Brad the Gorilla, Hazed, By George and The Blind Winger Jones? And I was but a sprightly lad of fifty two.
Poets are generally spurned and privately accused of being word-juggling weirdos. Coming out as a poet, I wonder if there's a liberation movement I might join with placards and marches and a certain unique colour for our lapel ribbons. Masses of poets descending upon London, raising our voices outside The Houses of Parliament...
"What do we want?"
"Poetry!"
"When do we want it?"
"Now!"
⦿
How simple thou art, risen through the years
I recall you marked my Sundays
Fat laughter and sharp tears
Golden wert thou - a vessel for mum’s gravy
Mashed potato memories
Brown ocean for a navy...
Of minted garden peas.
What an ordinary pudding you are -
Milk and eggs and plain flour
In a hot oven for half an hour.
You’re even made now by the famous Aunt Bessy
Supermarket packaging being not quite as messy
As beating those ingredients
In an old mixing bowl.
You bear my county’s name -
My land of hopes and dreams
From Flamborough’s chalky cliffs
To Barnsley’s deep coal seams
But in googling the world wide web
I find your fame at last has spread
From Timbuktu to Kalamazoo
The Yorkshire pudding rises…
Fat laughter and sharp tears
Golden wert thou - a vessel for mum’s gravy
Mashed potato memories
Brown ocean for a navy...
Of minted garden peas.
What an ordinary pudding you are -
Milk and eggs and plain flour
In a hot oven for half an hour.
You’re even made now by the famous Aunt Bessy
Supermarket packaging being not quite as messy
As beating those ingredients
In an old mixing bowl.
You bear my county’s name -
My land of hopes and dreams
From Flamborough’s chalky cliffs
To Barnsley’s deep coal seams
But in googling the world wide web
I find your fame at last has spread
From Timbuktu to Kalamazoo
The Yorkshire pudding rises…
Whether you know it or not , I'm a fan of your poetry. Have your poems been put in a booklet?
ReplyDeleteThere must be a local "Poets Anonymous" where you can freely talk about your... issues... with like-minded people.
ReplyDeleteGreat poem. Are they really only milk and eggs and plain flour? In what quantities and how hot should the oven be? I tried making them decades ago and they were not good.
ReplyDeleteYP forgot to mention the pinch of salt that should be added to the mix.
DeleteThe ofen should be "very hot" - depends on what you use, gas marks and temperature systems are different from one country to the other. The lard (or frying fat) you use has to be at smoking hot point when you pour the mix into the forms.
Occasional poetry is nice but I'm glad to have read the Ode.
ReplyDeleteI am sure that you could find some decent therapy for your affliction.
ReplyDeleteWhile I haven't followed your blog "from the very beginning", I was not really shocked by yesterday's "coming out" as a poet - so surely you can't have kept your secret very well hidden during those twenty years... ;-)
ReplyDeleteTo hell with Burns and haggis, we both know who/what is REALLY the Great Chieftain o’ the Puddin-race!
ReplyDeleteI love that the poem is almost like a recipe!
ReplyDeleteWhen is World Pudding day? I usually indulge at Christmas.
ReplyDeleteMy first taste of Yorkshire pudding was probably 35 years ago. A woman I worked with was married to a man from Yorkshire and she invited us to their home for dinner. She served Yorkshire pudding along with roast beef, gravy and some side vegetables. Yorkshire pudding made its way to Dayton, Ohio.
ReplyDeleteI've never had a yorkshire pudding - it looks a bit like a puffy pancake with gravy, right? The gravy gives it the most flavor? And it isn't really a pudding but sort of a side dish that you serve with meat? I'm sure it must be yummy or it wouldn't be popular there.
ReplyDelete'Brown ocean for a navy...
ReplyDeleteOf minted garden peas.'
I love that description!