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What is a Yorkshire Pudding? This is often the question put to me by my Spanish friends, and probably by our readers in other parts of the world. A Yorkshire pudding is a batter pudding which was originally designed (by a Yorkshire Chef, naturally) to use up the hot fat and juices that came from the Sunday roast. The flavours obtained from the meat are soaked up by the pudding.
In some parts of the North east of England, especially Yorkshire, Durham and Northumberland, the pudding is served first – before the main course. In some areas, the whole meal is served inside a large plate sized pudding and forms an integral part of the meal.
Traditionally the pudding is served as an accompaniment to the roast beef and vegetables – roasted potatoes, cabbage and carrots, There are many schools of thought on what constitutes the perfect recipe for Yorkshire pudding. The ingredients are simple; eggs, flour, milk and a pinch of salt. How difficult could it be to make the perfect Yorkshire Pudding?
You can find more interesting British and world-wide recipes at http://www.billandsheilascookbook.com
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