Can a Yorkshire person explain Yorkshire pudding?

Angelina-M

My yorkshire puds have a habit of trying to creep out of the oven when i'm not looking. I usually do them in the individual serving tins but they still seem to fill half the plate!

Have a look at the latest entry on my blog. I don't know why they go such funny shapes but i'm not complaining! :rotfl:

JoeyEmma

My Grandpa used to have them for desert with golden syrup. I remember going somewhere for a posh Sunday lunch and he asked for that as a pudding. They thought he was crazy, but did give it to him. We're from Leeds BTW

Plum_Pie

kimevans wrote: »

Usually called yorkies in London or the SE

I have never heard of this and all my family and atleast half my friends are from London and the SE...

flighty02

I have a page about yorkshire pudding here, my grandmother (from Durham) quite often served it cold with jam, or milk and sugar as a 'pudding', I am from Yorkshire and prefer it served either as a starter, with onion gravy, or as part of the sunday roast.

Jill

Hawthorn

I'm a yorkshire lass and we never have it as a starter. What is nice (though not healthy LOL) is a HUGE yorkshire pudding (made in a victoria sandwich tin for example) then fill it with meat and veg and gravy, or savoury mince.

Recipe for yorkshires.

4oz plain flour
2 eggs
1/2 pint milk
Pinch salt and pepper,
Splash of oil

Beat the eggs into the flour, adding milk alongside it until you have a nice smooth batter. Add seasonings and oil. Beat in. Let stand for a little while.

Heat the oven up to gas mark seven. Put tray in, with LARD in the bottom. Has to be lard, nothing else will do LOL. Heat that until the fat is literally smoking, then add batter to it. Bake until risen, brown and crispy. Yummy.

MATH

Penelope_Penguin wrote: »

We have our yorkshires with the meat (don't do in for starters, really) and I eat the leftovers for breakfast with HM raspberry jam

Penny. x

YIKES...You have left-overs I bake two dozen for a family of five, along with the meat, roasts, veggies etc, and they still complain I have put them on "starvation rations" LOL

Bexstars

im from sheffield and the yorkshire pud is a must to go with a roast in our house. I always seem to make too many so like to have one later on with a little golden syrup ontop

I like to add mixed herbs to the batter sometimes for a change, i dont tend to have one of those with the syrup on though lol

r.mac_2

Penelope_Penguin wrote: »

I eat the leftovers for breakfast with HM raspberry jam

Penny. x

you have leftover yorkshire pudding in your house? :eek: I make extra and even then there is never any left!!!!!:rotfl:

margaretclare

kimevans wrote: »

Hi
I'm very traditional.
I have the sauces/condiments that go with each meat, with that meat & I never crossover.
Mint with lamb - mustard with gammon - cranberry with turkey, ECT.

I love lots of horseradish with beef & of course yorkies.

But roast beef & yorkshire pudding is not how they do (or did) it in yorkshire is it?
Is the pudding served as a starter with gravy?
Do you get more with the dinner?
Do people still do that anymore?


DO or DID any other parts of the country do it Yorkshire style or have we always served it with the meat?

Traditionally Yorkshire Pudding was a separate course.

You make your Yorkshire Puddings batter, leave in a cool place e.g. the fridge. After cooking the meat, take it out and leave to 'rest', increase the oven temperature, put in a greased pan or pudding dish, make sure the fat or oil is smoking hot, pour in the batter, cook in a very hot oven. Serve immediately with either gravy, mint sauce, whatever you like. Then serve the meat course on the same plate, don't wash up in between. So, you've had 2 courses: (1) Yorkshire pudding and (2) meat, veg and potato. The puddings will have been bigger than the tiddly little things you can buy frozen - about the size of a tea-plate. Or you can make one big one and cut it into portions.

I have to say though, that this has never been the way things were done further south i.e. as a young bride in Kent in 1957 I was presented with a plate bearing meat, veg, potatoes and little Yorkshire puddings. I think there were 2 or 3 veg and potatoes cooked 2 different ways. And then a meringue pudding to follow. I've never forgotten it. It turned me right off, I couldn't eat it all and I felt sick.

I don't think many people do Yorkshire puddings in the traditional way - as a first course - any more.

Is this what you wanted to know?

furball

Yorkshire through and through, from Huddersfield or should that be uddersfield. Best yorkshires are make by using dripping in the tin not oil and heat till smoking. The batter should be left to rest then beaten again just before pouring into tin it should bubble as it is added, don't fill the tin to the top or they will go all over the oven. Cook on highest heat on the top shelf for 15 min and DON'T open the oven door before 15 min or they will go flat or sad as we say up ere. If the pudding need a little more cooking close the door gently and leave for another 5 min. Always served before sunday dinner with gravy traditionally, but usually served with the dinner nowadays.