Yorkshire pudding

Yorkshire pudding is a dish that originated in Yorkshire but attained wider popularity. It is made from batter and most often served with roast beef, chicken, or any meal in which there is gravy served with it, 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 is often claimed that the purpose of the dish was to provide a cheap way to fill the diners - the Yorkshire pudding being much cheaper than the other constituents of the meal - thus stretching a lesser amount of the more expensive ingredients as the Yorkshire pudding was traditionally served first.

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.

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 baking tins like Popovers, or in 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.

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.

ee 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

* [http://www.anenglishmaninamerica.co.uk/british-yorkshire-pudding-recipe.php Yorkshire Pudding Recipe]
* [http://www.britishexpat.com/Recipes__Yorkshire_Pudding.291.0.html Yorkshire pudding recipe from British Expat]
* [http://www.retrofoodrecipes.com/yorkshire_pudding.html Alternative recipe]
* [http://www.hub-uk.com/tallyrecip03/recipe0124.htm How to make Yorkshire Pudding]
* [http://www.hub-uk.com/family18/family0876.htm Gluten free Yorkshire Pudding recipe]
* [http://forkd.com/recipe/yorkshire-puddings-366 Creative Commons licensed recipe for Yorkshire puddings on Forkd]