Thank you all so much! What an education.
So...pasties are kind of like a tart. A dough filled with some kind of filling either sweet or savory, folded over and sealed, then baked. Half-circle in shape. Kind of like a perogie, then. Is the dough sweet and flakey (like a pie crust/tart) or more of a pasta (like a perogie)? And I imagine when it's cooked, the shell is crispy, like a pie crust?
I get treacle = molasses. Perfect!
And it sounds like 'pudding' encompasses a variety of items. That site with the pre-made Yorkshire puddings was interesting. They look like little pre-made dough-shells that you could fill with anything. I like that idea.
Next time we come to England, my quest will be to try as many 'puddings' as I can. I may have to give a pass to any of the ones involving blood as an ingredient (black pudding, blood pudding?) or that is cooked inside the entrails of an animal (haggis?). :shudder: My husband is very brave, so he can be our taste tester!
Lynn
