Talk:Yorkshire pudding
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Yorkshire pudding is within the scope of WikiProject Yorkshire, an attempt to build a comprehensive and detailed guide to Yorkshire on Wikipedia. If you would like to participate, you can visit the project page, where you can join the project, see a list of open tasks, and join in discussions on the project's talk page. | |
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This recipe is incomplete. For example, it never tells you to put the mixture into the dripping-pan after you butter the pan, although I suppose you must. And no hints at all with respect to temperature, etc. -- Marj Tiefert, Friday, March 29, 2002
- It also completely fails to say what's in the thing, other than 'batter'. --moof 02:05, 13 November 2005 (UTC)
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[edit] Traditional practice in Yorkshire, U.K.
OK, here's the good oil from a 58 year old Yorkshireman who has lived in Australia for 30 years but makes Yorkshire Pudding to my Grandmother's recipe, the wife of a third generation Yorkshire coal miner.
As a young boy in a coalmining village near Barnsley, Yorks. , Yorkshire pudding was served on Sundays as a first course, smothered in gravy. Because this used up the gravy (prepared with the roast beef drippings) the main course consisted of the meat, roast vegetables and a parsley 'white sauce'.
You sent your plate back to the kitchen with a 'code' consisting of things like knife and fork crossed, only one knife on the plate, one fork on the plate, etc, to identify whose plate it was, and it returned with the second course.
The pudding was made in a 'slab' in a large pan, cooked in the oven that, in industrial England, resided next to the coal fire and was heated by opening a 'flue' that connected the oven to the hot flames.
The recipe is very simple, one third egg, one third milk and one third plain flour, and a pinch of salt. Self raising flour is never used. The fat is, quite simply, the fat rendered off the roast beef, but if this is insufficient, commercial beef dripping can be used. I was not aware of lard ever being used.
I still use this recipe today in Australia, to rave reviews!!
I have taken the liberty of putting a recipe on the page, and expanding the reference to the pud being served as a first course.
User: MichaelGG 18 November 2006
[edit] Page move
This article has been renamed after the result of a move request:
[edit] Yorkshire Pudding → Yorkshire pudding
No need for capitalisation. sjorford →•← 10:44, 25 Feb 2005 (UTC)
- Move in accordance with naming convention. Jonathunder 17:55, 2005 Feb 25 (UTC)
- Oppose. I think "Yorkshire Pudding" is a proper noun and as such shouldn't be capitalized in accordance with the naming convention. Further, the British convention for capitalizing key words moreso than the Americans should win out, considering this is a British dish. —ExplorerCDT 18:01, 25 Feb 2005 (UTC)
- Move See for example the Guardian style guide Alai 18:26, 25 Feb 2005 (UTC)
- So you want to lowercase "Yorkshire" too? —ExplorerCDT 19:05, 25 Feb 2005 (UTC)
- Not especially, and that's moot as regards the article title. Alai 21:28, 26 Feb 2005 (UTC)
- So you want to lowercase "Yorkshire" too? —ExplorerCDT 19:05, 25 Feb 2005 (UTC)
- Support. violet/riga (t) 23:23, 25 Feb 2005 (UTC)
- Support — this isn't an Americanism/Britishism issue: Wikipedia style for headings and titles is reasonable enough. Yorkshire is always capitalised as a proper noun. Neither pudding nor Yorkshire pudding are proper nouns, the p is not capitalised in body text, and (according to Wikipedia style) should not be capitalised in headings either. Gareth Hughes 00:13, 27 Feb 2005 (UTC)
[edit] Yorkshire Pudding and popover
Yorkshire pudding and popover seem to be the same. I asked to name the differences on the popover discussion page. No answer so far. How about to merge the both articles? 84.190.128.91 17:57, 14 January 2006 (UTC)
Well, Yorkshire pudding purists may argue that popovers are similar to the small puddings made in 'muffin tin' trays, but that genuine Yorkshire pudding is made as a slab in one tin. From my own experience in the UK and Australia, the small round puddings are typical of Britain outside of Yorkshire, and also widely available in restaurants where they lend themselves to a more attractive presentation on the plate user: MichaelGG - 18 November 2006.
[edit] Only with beef?
I quote, "The Yorkshire pudding is a staple of the British Sunday dinner, though only when beef is the meat". I've found this not to be the case. Yorkshire pudding is usually a staple part of Sunday dinner whatever the meat. Any views?
May be served with any roast meat, even chicken. As a boy at my Grandmother's in Yorkshire lamb and pork were common for Sunday Dinner (note: Dinner refers to a meal served around midday). As an added bonus, because roasting pork is a very fatty meat, there was always a surplus of pan juices and fat that was saved and allowed to cool in a bowl as 'dripping'. This was a prized product, spread on bread as 'bread and dripping'. Michael28 December 2006
[edit] With Jam Too
My late father, a Yorkshireman and a Yorkshire Pudding (and bread n' drippin') perfectionist, once told me that when he was a lad in Tadcaster, two versions of YP were common - the sweet and the savoury. (As an aside, there are two meanings for "pudding" - one is dessert, the other relates to a particular type of foodstuff called "Pudding". There's also "pudd'n" but that's a term of endearment. The Pudding in Yorkshire Pudding should really be capitalised).
The sweet was cooked without meat juices, the savoury, with (fairly obviously).
The sweet could be served as a dessert, usually spread with jam (preserve), while the savoury always accompanied beef.
Both forms were cooked in large shallow baking tins or trays and cut up according to the size of the party at the dinner table.
My Mum, a Geordie lass and not averse to trying new things, converted the recipe to work in small popover type baking trays so that we could have individual "Yorkshires" (usually 2-3 per person). Occasionally she would bake a large Yorkshire too, but generally she stuck to the individual style.
The favourite approach adopted by we children (four on us, as they say) was to stuff the individual Yorkshires with vegetables (small green peas worked best) and/or mashed potato. Each Sunday meal therefore was a kind of ritual (or series of them - the sequence in which the components of the meal were eaten was important, too) that involved spending some time manipulating the meal, so to speak, before consuming it. Using cutlery, not fingers, I hasten to add.
An occasional twist to the recipe was to cook small lengths of beef chipolatas in each individual Yorkshire to make "toad in the hole", when a joint of beef wasn't available.
There was (and is) a definite knack to getting the right results (I've not mastered it - yet) so that the outer crust is crisp but the inside is not too doughy and consists mostly of empty space (ripe for filling with other things). Part of the knack is the temperature of the oil/lard/fat/whatever in the oven before you pour in the batter (must be smoking hot), part of it is the amount of time you leave the batter to stand before using it (30 minutes as I recall). When I get it right, I'll publish :) AncientBrit 00:37, 17 May 2007 (UTC)
[edit] Major Edit=
I've just removed the following from the page, because it sounded too much like a recipe and not enough like an encyclopaedia article:
Have things prepared, work fast once you get the hot tin out of the oven. Note that if you increase the amount of batter per tin you vary the rise of the muffin, and the density/texture of the bottom. Manipulating the various variables makes Yorkies a great study in physics and chemistry. With the above recipe, using pre-heated muffin tins, cooking time would be 15 min more or less. Longer than that the tops can get overdone in a hot oven. Then again, different every time, and crispy yorkies are fun... Keep your eye on them, try not to open the oven. Pretty well all Yorkies freeze well; reconstituted briefly in a hot oven, you'd never know they were not fresh. Cooking time is greatly reduced when using cast iron bakeware. To see this happen, try about 1/2 a cup in a liberally-oiled medium size pre-heated cast-iron frypan, noting that the cooking time is shorter that when using tin muffin tins. {Note that cast-iron muffin tins of great variety are regularly found on eBay and other places.}
Dazcha 09:40, 30 June 2007 (UTC)
Testing - is this where and how I respond to your edit? This newbie appreciates your work and now understands more of how things are to be written. Thank you. - bg - 04:18, 1 July 2007 (UTC)
