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.