Y is for Yorkshire Pudding #AtoZChallenge #BriFri
I’m doing the A to Z Challenge in April, using the theme of the UK & Ireland. For Y, I took a look at Yorkshire Pudding.
Yorkshire Pudding is a savory batter baked under meat or separately to be served alongside meat (traditionally, roast beef). Cooked with lots of eggs, Yorkshire pudding is light and custardy on the inside and crispy on the outside.
The process, according to The Art of Cookery, Made Plain and Easy by Hannah Glasse, originally published in 1747 starts simply enough:
Take a quart of milk, four eggs, and a little salt, make it up into a thick batter with flour, like a pancake batter.
Going by the number of recipes and articles that purport to reassure modern cooks, this dish is apparently considered tricky:
- How to cook perfect Yorkshire Puddings (from The Guardian)
- How to make the best Yorkshire puddings – easy recipe for the perfect batter (from The Mirror)
- Nancy B’s Guide to the perfect… Batter (from The Great British Bake Off)
I remember making it years ago and I don’t recall that it was all that hard. If you’ve successfully made pancakes and muffins, I’m pretty sure that you have all the skills you need to make Yorkshire Pudding.
A study, reported by The Telegraph, showed that Yorkshire Pudding is more popular outside of Yorkshire than in it — and it is the most popular of regional British foods.
That’s good news, because I’m not sure that I’ll make it to Yorkshire on my next trip to the United Kingdom, but I would like to eat some Yorkshire Pudding while I’m there. I may have to try the Reform Social and Grill restaurant in London that has platters of Yorkshire Pudding, according to this article from Secret London. The savory versions include one filled with smoked salmon and the sweet versions feature one with the traditional scone toppings — clotted cream and jam.
What are your experiences with Yorkshire Pudding?
It’s been a while since I’ve participated in Weekend Cooking at Beth Fish Reads, but this seems like a post that crowd will enjoy.
I’ve never made Yorkshire pudding, but I’ve eaten it … a lot! I really should give it a try because they are so good. Maybe too good. LOL.
I am working on making my Yorkshire with gluten free flour, getting there.
I had the real thing at a home in England once long ago: that is, cooked under the drips of a large cut of roast beef. As I understand it, it you just bake it in muffin pans, you should call it popovers. Same batter, different flavor. It’s not clear to me if you actually tried making it?
best… mae at maefood.blogspot.com
I’ve never made my own Yorkshire pudding but do like it. Your post made me miss England.
I love Yorkshire puddings, can’t get enough of them! I’m vegetarian, so whenever we go to the pub for Sunday lunch (usually a carvery), I get to have an extra Yorkshire pudding instead of the meat and I always fill them up with mashed potatoes and veggie gravy. Heaven! I’m not adventurous enough to try them sweet, though, even if they are similar to pancakes!
I’ve made it a few times, the last being a version “toad in the hole”, and like it a lot.
something for me to aspire to. Cheers
These days most people seem to either buy ready made frozen yorkshire puddings (they’re very cheap and just need putting into a hot oven to cook) or use a ready-mix that you just add milk to. Home made are best, although I like to have small frozen ones available as they bake in very few minutes and are lovely eaten with jam.
I had no idea that you can buy frozen yorkshire pudding. I wonder if anyone sells them in St. Louis, Missouri. 🙂
I have a great recipe from a friend whose father cooked for the crew of a British ship. It’s decadently delicious and I love a good Yorkie. You did a marvelous job, Joy.