Having a feast day on February 29 doesn’t mean that it is only celebrated once every four years. Typically, the celebration is moved to February 28. However, since this is a leap year, this month’s recipe is in honor of St. Oswald of Worcester (not the Worcester in Massachusetts), who is celebrated by the Church on February 29! St. Oswald of Worcester, the grandson of a Viking, lived in tenth-century modern-day England. His family came to England through the Viking raids in the mid-ninth century. It was there that they would encounter the Catholic faith. His uncle Oda would become the Archbishop of Canterbury. Following his uncle’s encouragement, Oswald took to the faith. He would spend most of his life studying the teachings of the Church. Together with his friend St. Dunstan, they would lead the reform of monastic life on the English isle. St. Oswald would be named Archbishop of York around 972 while remaining as Bishop of Worcester. He developed a custom of washing the feet of the poor who would come to his monastery during Lent. St. Oswald died in Worcester on February 29, 992. However, the Yorkshire pudding wouldn’t be introduced to the world for another 800 years after St. Oswald’s death. There may be no more fitting food to celebrate this saint than with a dish named after the city of which he was Archbishop. Enjoy a Yorkshire pudding on the feast of St. Oswald of Worcester.
Ingredients and Recipe
1 cup all-purpose flour
1 teaspoon salt
1 1/4 cups whole milk
3 large eggs (room temperature)
1/4 cup oil
Instructions
