Can a Yorkshire person explain Yorkshire pudding?

guineapig

I am as Yorkshire as the pudding itself!

Tradtionally they were cooked in the oven underneath the meat to "catch" anything that might have dripped off the precious meat on the the shelf above!
They were always served before the meat and veg ( with gravy) so that the lady of the house could serve smaller portions of the main meal.

My mother did this right up until the mid 1970's.

These days they eat it along with the rest of the meal.

It is not uncommon to have a bit of stuffing mix added to the batter, this results in a uniform "speckled" version that has a more savoury taste!

I have served giant yorkshire pudding filled with onion gravy and sausages, and a big favourite is to put a giant yorkshire pudding on the plate and fill it with stew, eat the stew out of it and then eat the pudding, that way you don't need to add dumplings!
As we say here, "it's right gradely"!!! translation....really nice

Becles

My Grandma always served Yorkshire pudding and gravy as a starter, then the meat and veg as a main course. That was right up until she died in 1990.

She also said children were not allowed to sit at the main table. All the adults would be sitting at the main table, and me and my brother would have to sit at a little card table in the corner so we felt a bit left out!

It was marginally better than my Gran who wouldn't let children in the same room as the adults. They used the sitting room as a sitting and dining room, and the adults would stay in there, and the children had to stay in what was supposed to be the dining room, but it was just a dumping ground for junk really. She's coming for Christmas dinner tomorrow and I'm so tempted to make her sit in the garage or somewhere for her dinner :rotfl:

Angelina-M

salster wrote: »

We have Yorkshire pudding with all meats (Sunday dinner is not the same without it), but also as a starter and as above it can also be a sweet dish.

I'm a Rotherham / Sheffield bird so Yorkshire through and through.

Plus you forgot Toad in the Hole - For any day of the week.

Hey i'm a Mexborough lass so we are almost neighbours! (I have to live away at the moment though because of my husbands job and I hate being away from home :mad: )

We too have Yorkshire puds with all meats, we have it with our dinner but we never ever have it as a sweet and I dont know anyone in our family who ever has.

I cook mine differently according to how many im serving, for instance, if its just the family, then I do it in yorks pud tins but if my son has friends round then I do it in huge pans just to impress them

Oh and one other thing, i've never heard a yorkshire person call them 'yorkshires' I wonder if thats just a non local saying?

lil_me

Becles, go on, I dare you!!!! I'd love to see the look on her face if you even suggested it! How awful, saying that I do remember it was only the men at Nanas who sat at the table, she ate as she went along and never even sat with us, never seen her just sit down to have dinner.

Angelina I think you might be right about the non local sayings, I've never heard them use that term, puds or puddings was all Grandma ever called them, batter puddings I have heard before aswell.

KittyBoo_2

Crazychik wrote: »

Ive never known anything different from growing up in Derbyshire, we've always had Yorki puds with every sunday meal, and even toad in the hole on some nights.

Hi Crzychick
I am from Chesterfield too and just like you we have Yorkshie puds with all our Sunday meat.
I must admit I don't make them now since good old Aunt Bessie came along.

ravylesley

My mums family were yorkshire through and through and I remember Sunday Lunches consisted of Yorkshire Pudding with gravy first and then the main course and the remainder of the Yorkshire pudding or could have been another was served spread with Jam and sugar and a big jug of custard

Lesleyxx

foreign_correspondent

ooh I love yorkshire puddings - i am orignanlly from north derbyshire (close to yorkshire, like the chesterfield girls!) and my grandma always used to make what was called a nine square yorkshire pudding - ie. made in a nine inch square tin, and cut into pieces. It was always lovely, crispy round the edges, a bit doughy and soft in the middle - and the remains were often eaten for afters with cream and jam or evaporated milk, and I still like it like that! yum

MarkyMarkD

I have to say that I really prefer large pan Yorkshire puds rather than any of these small ones that people seem to go for nowadays. They are a lot moister and tastier IMHO.

My Dad was born and bred in Yorkshire and my Mum is from the south-east, but she still makes great Yorkshire pudding.

Stephen_Leak

You won't hear a word against the YP from me. One of the masterpieces of good honest British cuisine, IMHO.

Sunday dinner for my Mum & me was a good quality 70% meat Cumberland ring sausage, roast potatoes, roast parsnips, mixed veg' and gravy, all in two great big YP's.

moo2moo

Ee bah ecky thump tha nos tha can ave as tha puddin.

As a starter - with onion gravy

As a main course- with meat or sausages (enormous ones full of sausages

As desert - with sugar or ice cream and before you go eeeeugh Yorkshire Pudding mix is pancake batter just oven cooked not fried. Healthy pancakes. You read it here first.