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Yorkshire pudding OR why don't I just eat lard?

Anyone out there have a traditional, functional, facsimile, or otherwise delicious recipe for this traditional English farm dish? And have you eaten it? Is it worth it?

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  1. I've had it many, many times in the UK and at home. Make sure to serve it with roast beef and its juices (i.e. standing rib roast), roast potatoes and perhaps mushy peas. It is SO worth it. Will look through my best recipes.

    1. Yorkshire pudding is crunchy lard (beef tallow to be more specific). I've had it as an accompaniment to classic roast beef. It was okay, but I thought it detracted from my ability to eat more beef.

      Basic technique is really hot fat in a muffin tin into which the batter is poured; basic batter is a variation of milk, flour and egg.

      2 Replies
      1. re: wattacetti

        We make Yorkshire pudding all the time. It isn't so different from a popover. It's an nice 'sop' with any meat dish that includes lots of jus or gravy. The web abounds with recipes, I've used Tyler Florence's to good results. Just drain some of the juices from the pan when you take the meat from the oven and then whip up a batch of Yorkshire pudding while the meat rests...use a metal pan, though...my English father-in-law, who is an enthusiastic cook and master of Yorkshire pudding, blew up a pyrex pan in my kitchen when he poured it full of hot beef dripping...the kitchen, and thus the pan, was quite cold at the time.)

        1. re: wattacetti

          In addition to being totally delicious and the best sop I can think of for roast and gravy, the whole point of Yorkshire pudding was to fill the nooks and crannies of hungry stomachs...so the beef would go further.

        2. Here is a traditional recipe...
          http://www.bbc.co.uk/food/recipes/tra.... Incredibly simple to make. It is at least worth one try!

          1. http://www.deliaonline.com/recipes/cu...

            And, yes, of course I've eaten it - it's a traditional accompaniment to roast beef. And , yes, it's worth it - it's a traditional accompaniment to roast beef.

            That said, we don't always make Yorkshire Pudding with roast beef. But we always make Yorkshire Salad.

            4 Replies
            1. re: Harters

              What is this Yorkshire Salad?
              My mother makes the best Yorkshire Pudding, it is always the last thing to hit the table and she insists we eat it while it's piping hot.
              I'd love to share with her your Yorkshire Salad story.

              1. re: rabaja

                Thinly sliced cucumber and onion marinated in malt vinegar.

                Very regional to the north of England and, of course, more specifically to Yorkshire. My family name originates from the borders between Lancashire and Yorkshire so I guess generations of Harters have been eating this with their beef

                1. re: Harters

                  Ah, that's very interesting. My mother, who's mother was Swiss-German sort of passed down a similar recipe with white onions, cucumber, and apple cider vinegar.

                  1. re: Harters

                    My mum always used to make pickled cucumber, which I loved and would eat straight from the jar. We are from Yorkshire - never heard it called Yorkshire salad though!

              2. I adore Yorkshire pudding. I don't think it's any worse for you than popovers. You're just using beef drippings as your fat instead of butter. Same animal. Don't have it every day, but when you do have it, enjoy it without stress or guilt. Those emotions kill you faster than lard.