Yorkshire Pudding

Yorkshire Pudding

After watching all three videos, one of the keys to making the perfect Yorkshire pudding is to have the baking tin already heated with a fat that is just starting to smoke. The batter is then poured in and sizzles on the counter. If you’ve made your batter right, you cook up the pudding for another 20 minutes, the individual puddings rise to the perfect 4-inch height and voila: Yorkshire pudding!

Here is Jamie Oliver’s 5-minute video on making perfect Yorkshire puddings. He also shows how to turn them into an appetizer with salmon, dip and dill. Here’s Gordon Ramsay’s 2-minute video for ‘Nan’s’ perfect Yorkshire pudding.  Finally, here’s a third version, a 1-minute video on making the perfect Yorkshire pudding.

FunFacts about Yorkshire Pudding: (Source)   

  • Basic Information, quote: Yorkshire pudding is a common English side dish consisting of a baked pudding made from batter consisting of eggs, flour, and milk or water. It is a versatile food that can be served in numerous ways depending on the choice of ingredients, the size of the pudding and the accompanying components of the dish. As a first course it can be served with onion gravy. For a main course it is often served with beef and gravy and is part of the traditional Sunday roast, but can also be filled with foods such as bangers and mash to make a meal. (Source)
  • Yorkshire pudding was originally called a ‘dripping’ pudding. It came into existence when wheat flour became common in kitchens and pans were put under a roast turned on a spit. The drippings would go into the pan. Someone got the idea of adding a pancake-like batter into the pan and the result was a savory ‘pudding’ that caught the drippings.
  • Yorkshire pudding was featured in a cookbook from 1737 called, The Whole Duty of A Woman. Here’s the excerpt, quote: Make a good batter as for pancakes; put in a hot toss-pan over the fire with a bit of butter to fry the bottom a little then put the pan and butter under a shoulder of mutton, instead of a dripping pan, keeping frequently shaking it by the handle and it will be light and savoury, and fit to take up when your mutton is enough; then turn it in a dish and serve it hot. (Source)
  • Some think a Yorkshire pudding isn’t a ‘true’ Yorkshire pudding unless it’s 4 inches tall.
  • Since 2007, National Yorkshire Pudding Day has been celebrated in the UK the first Sunday in February.
  • October 13th is National Yorkshire Pudding Day in the U.S.

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Disclaimer: As with any food, herbal remedy, beverage or concept on this blog, be sure to contact your physician before eating, imbibing or using for medical purposes any substance discussed on this blog. Always err on the side of caution and keep yourself well-informed. ~ Caris Roane

(Photos from Pixabay ~ Pixabay is a free site, so feel free to share, pin and enjoy these wonderful photos. A few photos are from Deposit Photos are copyrighted.) 

Traditional English plated roast beef dinner. Photo from Deposit Photos.

Yorkshire puddings stuffed with sausages and vegetables close-up on the table. horizontal. Photo from Deposit Photos.

Cooked Breakfast: Yorkshire pudding, apple jam with almonds, a cup of tea and a napkin on a blue wooden table. Photo from Deposit Photos.

Freshly cooked Yorkshire Puddings for a Sunday roast dinner. British, English cuisine. Photo from Deposit Photos.

Freshly cooked Yorkshire Puddings for a Sunday roast dinner. Photo from Deposit Photos.

Traditional English Yorkshire puddings made from batter in a baking tray waiting to accompany a meal of roast beef. Photo from Deposit Photos.

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