I joined up a couple of days ago and searched the forum for any mention of Yorkshire pudding - nothing. Over a long period I have watched various programmes where Anthony Worral Thompson has made silly little batter puddings and called them Yorkshire puddings which they quite definitely are not. He clearly does not know what Yorkshire pudding is.  Similarly, we get a ready prepared food company in their advert showing the same batter puddings on the side of the main course plate. Grandma hasn't a clue.

When a Yorkshire family with six or eight members sit down for dinner, a Yorkshire pudding is served first as the starter course and one pudding serves the whole family. There's an old saying "Fill them up with pudding and they won't eat as much meat"

I speak from experience, my father was a devout Yorkshireman from Sheffield and the only day we didn't get pudding was when the main course was fish.

Yesterday in Daily Cooks Challenge we saw Brian Taylor offering a prayer of thanks to his Grandmother for Yorkshire pudding. I wonder if he can be persuaded to show AWT how to make it.

How many readers out there can define the one essential ingredient that proves that batter puddings cannot be described as Yorkshire pudding.

Bazrev

 

Brian Taylor I'm ashamed of you, I thought that as a mature Yorkshireman you if anyone would know how to make Yorkshire pudding but it seems that you have been infected by a dose of AWT and have lost your roots.

At least you've got the batter right but then you must take the joint out of the roasting tin, put it aside to rest then let the meat tin go cold (Mother used to send me out to put it in the garden for a while when I was a lad) you pour the batter into the cold tin, stick it in a hot oven and when the centre of the pudding touches the top of the oven it's done. Cut it into slices 4x6 inches is about usual, put it on a plate on its own and pour gravy over.

Then find another name for those little round batter puddings, They are not Yorkshire Pudding. Stop making a mockery of one of England's most famous dishes

My version of Yorkshire pudding is as follows- 6-7 dessert spoons of plain flour, a little salt, 2 eggs into dry mix, stir in add half pint milk, full or paster, beat in with a fork or whisk into a batter, then leave it.When required take beef out of oven I use roasting tin lid, which is hot, turn oven to full, but fat or oil into lid put back into oven for 10 or so mins, then take the lid out add batter,Do not mix or stir it, just pour into the hot lid, put back into oven.When mixture starts to rise turn oven down to185 or so, it will take 30mins or so, it will rise round the edges about 5-6", be as light as a feather andshould lift out of the lid without sticking, bootyfull.