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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To be entered into the giveaway drawing, please leave a comment about Yorkshire pudding. Have you ever eaten Yorkshire pudding? Have you ever made it yourself? Which photo did you like best?

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33 thoughts on “Yorkshire Pudding

  1. I’ve eaten Yorkshire pudding many times! It’s one of my favorite dishes, and I’ve tried making it a few times at home. I can eat quite a few of them in one sitting!

  2. I’m with Teresa – I never New was Yorkshire pudding was. I’m from the South (USA), it looks more like a bread/crescent to me. I would like to give one a try though. Thanks for sharing.

  3. Not what I expected. I thought it was more like a rice pudding or something. Anyway would like to try it, maybe add a little shredded cheese.

  4. I have never had one but have read about them often in the historical novels that I enjoy. They are pretty and I’m sure people like to “sop” up gravy with them. The perfectly raised and light golden ones are very appealing and I like the thought of having one for breakfast. I think Joyce’s comment here of adding some shredded cheese is a good idea.

    Fort Myers, Florida

  5. My Mom used to make Yorkshire Pudding many years ago and it was delicious. I’ve never tried myself but one of these days I will. Brings back good memories! All the pictures are just so YUMMY!! AZ

  6. I agree with Sheryl. It reminds me of rolls. I always thought it was a dessert of some kind since it was can pudding.Lol. Isn’t it funny how different things are called in different countries.

  7. Joyce, Joyce, you put cheese on everything. Ha ha I am right there with you. It is not what I expected either after reading a lot of historical novels. Would like to try it.

  8. Yorkshire pudding remind me of popovers.

    I would like to try this but I think I would prefer someone making it for me the first time.

  9. My Gram used to make this and OMG :). By the way I haven’t received your newsletter in months. I get your daily email about this post but not the newsletter :(.

    • Hi, Jovial!
      That’s nuts! Send me an email at carisroane@gmail.com and I’ll contact my service provider. They may have to add you in manually. You can also check spam! We’ll get it figured out!

      Buckeye Arizona USA

  10. My daughter loves Yorkshire puddings so much she would rather eat them then the meat at Christmas ! Her record is seven !

  11. I’ve never tried making it, but after all this information I’m going to try making it. There’s a prime rib restaurant in San Francisco that I’ve been to 3 times and the Yorkshire Pudding has always been wonderful. I live in Las Vegas, NV. I couldn’t pic a favorite picture they were all gorgeous

  12. Yorkshire puds are great! The best sort are the giant kind (look like a bowl!) that come filled with bangers and mash and topped with a tons of onion gravy!

    Right, that’s it, I’m off to me mum‘n’dad’s, to see if they wanna go round the pub an’ get that for lunch off of the specials board!

    (Translation: I’m going to call at my parents’ house, to see if the want to go out to eat, as their local pub does a lovely lunch menu, including this dish)

    By the way, I’m living in East Yorkshire now, my folks are in North Lincolnshire (home of the famous Lincolnshire sausages!) and this is the BEST way to enjoy both!

    Hull, Yorkshire (aka God’s Own County)

  13. So Yorkshire pudding isnt pudding at all but dough? Its still a little confusing to me. When discussing it nothing was said about rolling it out and forming it yet the pics indicate cups or bowls. And even just a regular what we called muffin tin it would form up in the middle. I dont have unlimited Internet so I cant watch the videos. Wish I could because maybe then it would make more sense to me. I would love to try it.

    • It’s not dough either. It’s batter (like pancakes) put into a really hot tin with fat in (lard, meat dripping, etc) then baked in the oven with your meal. They rise up on their own, if you’ve got it hot enough before you start. Otherwise, they’re a bit soggy at the bottom.

      It’s kinda a cross between a pancake and a baked doughnut, I guess, but pretty unique to the area.
      Hope that helps you picture them better. They really are delicious soaked in gravy, and my grandparents used to talk about having leftover ones with jam for pudding (dessert, only they weren’t ever posh enough to call it that!)…never any left when we have them!

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