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'Yorkshire pudding' is an English savoury dish made from batter. It is most often served with roast beef, or any meal in which there is gravy, or on its own. Gravy is considered an essential accompaniment by many, and when the pudding is eaten as a starter (see below), onion gravy is usually favoured above other alternatives. It may have originated in Yorkshire, but is popular across the whole of the United Kingdom.
Yorkshire pudding is cooked by pouring batter into a preheated greased baking tin containing very hot oil and baking at very high heat until it has risen. A fine recipe uses 1/3 c flour and 1/3 c milk per egg.
Traditionally, it 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's fat that is left behind.
It is not uncommon to cook them in muffin tins, using 2+ tbs batter per muffin, with 1-2 tsp oil in each tin before preheating pan to very hot. Wrapped tightly, Yorkshire Puddings freeze and reconstitute very well.
Today individual round puddings (baked in bun trays or small skillets) are increasingly prevalent, and can be bought frozen.
The Yorkshire pudding is a staple of the British Sunday dinner and in some cases is eaten as a separate course prior to the main meat dish. This was the traditional method of eating the pudding and is still common in parts of Yorkshire today, having arisen in poorer times to provide a filling portion before the more expensive meat course. "Them 'at eats t'most pudding gets t'most meat" is the common saying. Because the rich gravy from the roast meat drippings was used up with the first course, the main meat and vegetable course was often served with a parsley or white sauce.
Yorkshire puddings are often the subject of eating feats and in May 2006 in Clifton, West Yorkshire 400 were eaten in one sitting.
When baked with sausages (within the batter), it is known as toad in the hole.
In pub cuisine, Yorkshire puddings may be offered with a multitude of fillings, with the pudding acting as a bowl.
The pudding can also be eaten as a sweet dish, with jam, golden syrup, or sugar. When filled with jam and cream, Yorkshire pudding is often referred to as 'Thunner an' leetning'.

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See also

External links

See also

★ Dutch baby pancake - A similar, usually sweet dish served for breakfast

★ Popover, a smaller American derivative served as a type of roll

★ Sunday Roast

External links

★ Yorkshire Pudding Recipe

★ Yorkshire pudding recipe from British Expat

★ Alternative recipe

★ How to make Yorkshire Pudding

★ Gluten free Yorkshire Pudding recipe