Good morning and a happy Yorkshire Pudding Day to you. Here is the first of two articles by passionate foodie and all round wonderful guest blogger Sky Bendelow. The question is, how will you be having your Yorkshire pud today?
A good Yorkshire pudding is a very fine thing indeed; light and airy, crispy on the edges, its bottom drenched in a pool of mouth-watering gravy. No roast dinner would be complete without them.
There seems to be a lot of opinion on the humble Yorkshire pud, originally served with onion gravy as a tummy filler when there wasn’t much meat on the table. We are now tinkering with its ingredients and serving it with all sorts of things. The one I tried a few weeks ago with duck in a hoi sin sauce was exceptional but it did take me a little while to get my head around the concept. Being a Yorkshire girl born and bred, I am used to enjoying my pud alongside roast beef or a humble sausage however, I have to admit that it’s something which is worth exploring.
The associations we make with certain food types are somewhat strange. My sandwiches and soups are generally, if not always, savoury and there is no doubt that jelly and ice cream have always been delightfully sweet to me.
Hang on a minute! Aren’t Yorkshire puddings just high-rise pancakes?
Personally, I cannot find much difference between the Yorkshire pud and pancake recipe. With the exception of adding more egg to the pud to make it rise. Yet, I tend to eat my pancakes with sugar and lemon or a good dollop of golden syrup, whereas teaming these delights with Yorkshire pudding would be wrong on so many levels.
Perhaps it is just my Yorkshire up-bringing. The Americans have been consuming sweet popovers for centuries and it would seem the name originates from the fact that, if it is baked in a particular type of tin, the mixture “pops over”.
They are popular dipped in sugar and cinnamon, or filled with baked apple. Oh my, am I being converted?
If we are to believe the media’s jibes, it would seem that we are turning into a nation of sugar lovers. Puddings, both Yorkshire and sweet, are a tasty and cheap solution to fill grumbly tummies, which is great for us as long as inflation continues to rise!
Can I convince my children that I have not got in a muddle with dinner and have deliberately served them a Yorkshire pudding filled with ice cream? They might be ecstatic but definitely confused. To them it’d be like me serving jacket potatoes filled with chocolate. Or am I going to have to stick with sweet pancakes and savoury Yorkshires? Are we ready for a popover takeover?
I shall have to mull it over whilst I eat this Yorkshire pudding, which is filled with cream and golden syrup. Yum.