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May 1, 2003 11:37 PM

yorkshire pudding?

  • d

i'm utterly hopeless at making yorkshire pud... so where can one go in this city to get the real thing?

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  1. m
    Mississauga Matt


    I'm not kidding, they sell frozen puds from Yorkshire, and they're not half bad, especially given the convenience.

    My Yorkshire mother-in-law tells a story about how upon coming to Canada she just could not get her Yorkshire pudding to come out right. Her mother gave her a hard time about it, until she came over to visit and also couldn't make them.

    They finally traced it down to the flour. Evidently it was harder/softer (can't remember which) than the flour they used back in Huddersfield.

    I'm not sure if that still holds true today, but that's her excuse.

    13 Replies
    1. re: Mississauga Matt

      I am truly disappointed as a fellow expat from Huddersfield that you would recommend the "cardboard" that Loblaws sells as Yorkshire Pudding. All I can say is that must be some damm good gravy you have to make it taste decent.

      Sorry though, can't say I have had any decent puds in any restaurant especially since they usually serve it with a thin au jus, rather than a thick gravy.

      1. re: Charlotte
        Mississauga Matt

        Actually, I'm the one doing the recommending, not my mother-in-law, and I'm Toronto born and raised with no English heritage. It's just my humble opinion on the puds; I don't profess to be an expert. But I do like them, especially since all you do is pop 'em in the oven and they're ready in 30-60 seconds.

        1. re: Mississauga Matt

          Sorry for the confusion - but again, good gravy can make a lot of things taste great. If you make your own puddings, you can re-heat them in a similar manner.

          1. re: Charlotte

            I'm with you (partially) Charlotte. Loblaw's don't have it right. But adding gravy to bad Yorkshire Pud doesn't make it right either.
            And I haven't found any decent YP anywhere in Toronto. It's because they don't add the 'secret' ingredient. I've found nothing anywhere to match the taste in Yorkshire - and there, my landlady told me, you have to make it with "love" - if you want it to turn out right. Don't know if it works everywhere - but she made the best Yorkshire Pud I've ever had.

            1. re: estufarian

              i think what needs to be found is a small M&P operation, run by brits...somewhere. it must exist in toronto, no?

              1. re: danbird
                Duane Cooper

                For all you Yorkshire pudding lovers, which I myself am one, the best I have ever had in the city is at a restaurant named the Duke Of York. It's located at 39 Prince Arthur Ave at Bedford. It's not part of the main menu, but they do a Sunday dinner special, which includes Roast Beef and some pretty darn good Yorkshire pudding and gravy. Try it out and let me know...


                1. re: Duane Cooper

                  Have you tried left over Yorkies with jam ? great!!

                  1. re: Tom

                    Duke of York Yorkshire pudding is fine. Nothing special, but it fulfills that comfort-food desire. I think the trick in making it is to have an oven that is properly pre-heated, don't open and close it or bang it, since that might make it fall. As well, make sure you pre-heat the oil in the tins in the over *before* pouring in the mix. Good Yorkshire is all about consistency in small, simple things.

                    Historical Fact: Yorkshire pudding actually began as an appetizer in England. It was intended to cheaply fill you up before the main meal, since the main meals were usually so sparse in the poorer communities. It's a poor man's filler - and a great one, at that!!!


                    1. re: Rory

                      thank you.. i had been unaware of the history.

                      oil? nay nay!! you must use dripping to cook yorkie in.

                      1. re: Rory

                        My history (in Leeds, Yorkshire) is quite different. It was originally a DESSERT (or pudding in British - hence its name). The coal miners would only get 30 minutes for 'dinner' (served midday at that time - the midday meal is still called dinner in some areas of England) and the pudding was usually served with custard. Because they had to wash up (from the coal dust) there was very little time to eat the meal and the miners would head back to the mine, grabbing the pudding and eating it on the way. Eventually, the wives/mothers started serving it with the main course, as 'their men' couldn't carry it smothered with custard, and that's the way it ended up being served.
                        Even if this story turns out to be myth not fact, it's certainly more romantic.

                      2. re: Tom

                        oh yeah! It's yum hey? I like it with butter AND jam. Or i eat plain yorkies with a side of beef. GOSH! u gotta love it! LOL. But i dont eat it all the time, no way! My weight would take a dive haha!

                      3. re: Duane Cooper

                        that is exactly what i was looking for!! thank you kindly, good sir.

              2. re: Charlotte

                ugh.. i would never eat storebought yorkie. i want to find good decent homemade, without having to go to Kingston to see my grandmother..

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