My direct ancestors, the Lamberts, lived in Kirk Deighton,Yorkshire, England, before they immigrated to the United States. I don't think anyone reading this blog cares -- and that's neither here nor there except that is where I believe that I acquired my taste for Yorkshire Pudding. It must be a matter of genetics.
Not much happens in Kirk Deighton Parish with a population under 500. My ancestors swilled suds at the Bay Horse Pub in the 1800's and it's still there. By all accounts not much changed. One thing they do there is eat Yorkshire Pudding for Sunday dinner or whenever a meal is served that includes gravy.
Some people eat their Yorkshire Pudding as a separate course prior to the main meat dish. While it is traditional, I prefer that the pudding be served with the meat. Then again I am an American - I'm often considered a heretic in matters of Yorkshire Pudding. Since the rich gravy from the roast meat drippings was used up with the first course (poured over the Yorkshire Pudding), the main meat and vegetable course was often served with a parsley or white sauce.
Traditionally, Yorkshire pudding is cooked in a large tin underneath a roasting joint of meat in order to catch the dripping fat and then cut appropriately. Yorkshire pudding may also be made in the same pan as the meat, after the meat has been cooked and moved to a serving platter, which also takes advantage of the meat fat that is left behind.
In recent years, it has become more popular to cook them in batches in bun tins (baked in muffin trays or baking tins), making individual mini puddings. I don't really care which method is used. The mini-Yorkshire puddings are crisper and I like that, but I never reject a completely traditional Yorkshire Pudding either.
12 comments:
I've never had it, but to my Southern mind, it sounds like taking a biscuit and sopping up the juice after eating the steak or veal or venison or pork chops. I would like to try one, though. When’s supper?
LL, any idea where to get a good recipe for this? I've had it but I don't know if it's not been cooked right, is it supposed to be chewy, almost rubbery? That's the way it's served here in some restaurants.
I love the houses in England, is the photo where your ancestors lived? The castle at the end possibly? ;-)
Sounds tasty.
Yorkshire pudding. Enough said.
WoFat - best served with really good roast beef.
Darlin, they should NOT be rubbery - light and flakey.
John (Coffeypot), you get the picture!
Opus - The English say, "they're brilliant".
Darlin' -- as requested
300 ml milk
4 eggs
260 g flour
Salt and pepper to taste
2 Tbsp. vegetable oil (lard works better)
Thanks LL, I'll have to give these a try.
Sorry, THIS Yorkshirewoman living in the States says that you cannot make proper Yorkshire puddings without proper English flour, proper dripping and Yorkshire tap water.
My mum tried for years. Like every Yorkshire mum, she made the best puddings in the world at home, but could never reproduce them in the States.
I'm sure that American-made puddings are great but they aren't the real thing. Sorry but you have to go to Yorkshire for the real thing!
As an English woman who's also married to a Yorkshire man, I can direct you to this recipe. Also approved by my Yorkshire mother in law!! Pictures and method are on my link
* 1 cup plain flour (never self-raising for Yorkshires!)
* 3 eggs
* 1/2 cup milk (semi-skimmed at the very least, not skimmed)
* splash of water
* beef dripping, lard or veg oil
http://www.didithinkorsaythat.co.uk/?page_id=87
Anonymous Yorkshire Man - I agree, but one must make due with inferior makings when one is 6000 miles from a proper pudding.
Kel - Thanks for the recipe!!
I was also trying to thank Kel on her site but not sure if it showed up so LL I'm imposing on your blog to thank Kel.
Thank you Kel, I'll give these a try next time I cook up a roast.
PERFECT! my family moved to America when iw as a kid and we still love yorkshire puddings and roast beef on sundays. some things will never change!
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