As there is a lot of interest in Yorkshire Pudding, thought I would give you the info
Yorkshire pudding is a dish that originated in Yorkshire, England. It is made from batter and usually served with roast beef and gravy.
When wheat flour began to come into common use for making cakes and puddings, cooks in the north of England devised a means of making use of the fat that dropped into the dripping pan to cook a batter pudding while the meat roasted. In 1737 a recipe for 'A dripping pudding' was published in "The Whole Duty of a Woman":
Make a good batter as for pancakes; put in a hot toss-pan over the fire with a bit of butter to fry the bottom a little then put the pan and butter under a shoulder of mutton, instead of a dripping pan, keeping frequently shaking it by the handle and it will be light and savoury, and fit to take up when your mutton is enough; then turn it in a dish and serve it hot.
Similar instructions were published in 1747 in ‘The Art of Cookery Made Plain and Simple’ by Hannah Glasse under the title of 'Yorkshire pudding'. It was she who re-invented and re-named the original version, called Dripping Pudding, which had been cooked in England for centuries, although these puddings were much flatter than the puffy versions known today.
A 2008 ruling by the Royal Society of Chemistry has it that "A Yorkshire pudding isn't a Yorkshire pudding if it is less than four inches tall".
The Yorkshire pudding is a staple of the British Sunday lunch and in some cases is eaten as a separate course prior to the main meat dish. This was the traditional method of eating the pudding and is still common in parts of Yorkshire today. Because the rich gravy from the roast meat drippings was used up with the first course, the main meat and vegetable course was often served with a parsley or white sauce.
It is often claimed that the purpose of the dish was to provide a cheap way to fill the diners - the Yorkshire pudding being much cheaper than the other constituents of the meal - thus stretching a lesser amount of the more expensive ingredients as the Yorkshire pudding was traditionally served first.
There are other uses for the traditional Yorkshire pudding and in various parts of the country but particularly in the North of England, the Yorkshire pudding is served as a snack with jam or as a 'pudding' in the true sense, sometimes with jam and icecream.
Isn't it great when complaints against ''an alleged'' Grumpy Burger Chef can lead to Great British Cooking...... Bizarre
As for the Yorkshire's, the one recipe that has worked for me...... and which the LHG loves, is from Jammie Oliver. Will have to give Delia's a go though!!
"Hope is a good thing, maybe the best of things" - Yma o Hyd.
pharvey wrote:Isn't it great when complaints against ''an alleged'' Grumpy Burger Chef can lead to Great British Cooking...... Bizarre
As for the Yorkshire's, the one recipe that has worked for me...... and which the LHG loves, is from Jammie Oliver. Will have to give Delia's a go though!!
Jamie's is just as good...I did not post the video as it was roast beef as well...but if you want a perfect roast beef dinner look at this Y Yum Yum!
It is often claimed that the purpose of the dish was to provide a cheap way to fill the diners - the Yorkshire pudding being much cheaper than the other constituents of the meal - thus stretching a lesser amount of the more expensive ingredients as the Yorkshire pudding was traditionally served first.
I think that might be the case as it's hardly an exciting dish and I've never met a non-Brit that's been impressed with them.
STEVE G wrote:I've never met a non-Brit that's been impressed with them.
On my eldest granddaughter's first visit to the UK when she was 3 years old, she absolutely loved them. However, it took us a while to work it out, as she was calling them pigs ears
It is often claimed that the purpose of the dish was to provide a cheap way to fill the diners - the Yorkshire pudding being much cheaper than the other constituents of the meal - thus stretching a lesser amount of the more expensive ingredients as the Yorkshire pudding was traditionally served first.
I think that might be the case as it's hardly an exciting dish and I've never met a non-Brit that's been impressed with them.
Really cooked rare beef with yorkshire pudding, with horseradish sauce is delicious...who agrees?
It is often claimed that the purpose of the dish was to provide a cheap way to fill the diners - the Yorkshire pudding being much cheaper than the other constituents of the meal - thus stretching a lesser amount of the more expensive ingredients as the Yorkshire pudding was traditionally served first.
I think that might be the case as it's hardly an exciting dish and I've never met a non-Brit that's been impressed with them.
Really cooked rare beef with yorkshire pudding, with horseradish sauce is delicious...who agrees?
plus onion gravy and pickles
Pickles? West Yorkshire tradition. Sliced onion and cucumber in vinegar with salt and sugar added
RICHARD OF LOXLEY
It’s none of my business what people say and think of me. I am what I am and do what I do. I expect nothing and accept everything. It makes life so much easier.
last time i was in York (long time ago and with a previous wife) there was a restaurant there that specialised in Yorkshire puds with different fillings...
Everybody has their own' secret" Mine is the oven must be very hot and the fat placed in the pan in the oven before you add the batter AND then never open the oven to look, learn the cooking time and only open then.
When my children were small they said--Why do we only have YP with beef , why not with other things--Why not indeed? so we had it with any meat dish. They felt the same way about cranberry sauce and we had that on the table every night.
Not being from Yorkshire I will probably get put right.
I make the standard, seasoned, batter mix and let it prove for a while simply because I am busy doing other things. Then get a pan smoking hot with the skimmed fat from the meat and a little extra oil, pour in the batter and tip a portion of the meat juices, saving the rest in the roasting pan for gravy, into the centre of the pan and whack in the oven where the roast spuds are just starting to go light golden. The pud comes out puffed up at the edges and a little crispy with a perfect savoury middle stodgy bit. By the time it is done the spuds will crisp on the outside and be soft in the middle and you have time to set the table, have a glass of wine, a smoke and make the gravy. Leftover pud is nice with marmalade or fruit spread of many other kinds as is "Toad in the hole" cold.
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