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Yorkshire Pudding a la Lizzy

1/12/2013

 
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'My nanna always made Yorkshire pudding. I think it was to fill us up before we had the meat and vegetables. Back in those days, Yorkshire pudding was stodgy and made with beef or pork dripping. It's nice with roast beef, potatoes baked in their jackets, and carrots, peas and gravy.'                                                  
               — Peter's mother reminiscing about Yorkshire pudding from her childhood in County Durham, England

The first time I made Yorkshire Pudding (a few years ago), it was a complete flop. I simply didn't have the pan hot enough and the batter didn't rise at all. Being a gentleman, my County Durham-born Peter ate it without complaint, but I could sense he was disappointed. The second time I made it was even worse. The batter was rubbery and the pudding was flavourless. Thus I decided to pretend that 'Yorkies' didn't exist, and I put the concept of making them into a box in the back of my mind and closed the lid on it — until recently.
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Peter has been busy researching his family tree, and when we paid a visit to his elderly 'mam' a few weeks ago she gave him piles of old family photographs to help with his quest. When I saw the image below of my beloved Peter, taken of him as a small boy on a visit to Whitby in North Yorkshire, I knew I wanted to try and make Yorkshire pudding again.

My beloved, Peter, as a small boy on a visit to Whitby circa 1961...

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There are numerous recipes in my many cookbooks (and on the inter-web) for Yorkshire pudding. During his rise to fame, Jamie Oliver seems to have revived huge interest in the dish. Peter's mother, who has been making Yorkshire pudding since the late 1940s, recommends you 'get the tin very hot, till it's almost smoking, and then drop the mixture in'. 

My early edition of Theodora Fizgibbon's A Taste of London lists a receipt provided by Mr R. Smythe from one of London's oldest traditional restaurants, Simpson's-on-the-Strand which in 1848 was said to have 'introduced excellently cooked meals' and boasted a menu that included 'famous dishes such as steak and kidney pudding, roast mutton and syrup roly poly'! That recipe calls for two eggs, 4oz/114g of flour, half a pint (one cup) of milk, one teaspoon of olive oil, and some salt and pepper. The eggs are separated and the whites whisked until stiff, then added to the batter after it has rested and just before the pan goes into the oven. Mr Smythe suggests that one should 'make the batter for the Yorkshire pudding when you first put the [beef sirloin roast] into the oven and let it stand to get the air into it'. I tried this recipe and, although it tasted good and the texture was fine, the pudding didn't rise.

Not wishing to be beaten by a simple thing such as Yorkshire pudding, I decided to adopt the above recipe by incorporating a little less flour and milk, and adding one extra egg. Effectively, I used my recipe for blueberry Dutch baby pancakes — minus blueberries, vanilla and sugar. And bingo, we have a cracker of a recipe for Yorkshire pudding. 

'Did it rise,' Peter called out from working on 'family tree business' in his study. 'He he he, it sure did,' I chuckled, 'But you'd best come out now, because it's deflating rather quickly,' I said, adding 'let's have it with strawberry jam for morning tea.' 

Was it good, dear readers? You bet it was. Did Peter complain? Not at all, except to tell me, 'We never eat Yorkshire pudding with jam'. 'Well we do now,' I replied with a smile.

YORKSHIRE PUDDING a la LIZZY
3 free range eggs, beaten
1/2 cup milk
2/3 cup plain (AP) flour
1/2 teaspoon each sea salt and white pepper
spray olive oil, to thogrease the pan

Preheat your oven to 200 degrees C (fan forced) or 220 degrees C (for an older, slower oven). Whisk the eggs in a Pyrex bowl, then mix in the milk and flour; and the salt and pepper. Whisk thoroughly until smooth. Set the batter aside for 20 minutes or so, to allow it to rest.

Meanwhile, in the oven, heat a greased, 3-cup capacity baking pan (such as the oval enamel pie dish, or 'granny pie dish' as I like to call them, I've used here). Then pop on your oven mitts and, taking care not to burn yourself, remove the dish from the oven and pour in the batter. Now, pop the pan right back into the hot oven and bake the pudding for 15-20 minutes until the edges curl, it puffs up and is golden brown. Remove from the oven and serve immediately with your Sunday roast and plenty of gravy. Or if it's not Sunday, and you feel inclined to do so, cut up and serve the pudding for morning tea with home-made jam. Serves 4-6.

Yorkshire pud a la Lizzy...

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Ye olde receipt sayeth separate eggs & beat whites...

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Delicious with home-made strawberry jam!

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'I think it was to fill us up before we had meat and vegetables...' says Peter's mam.

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'Cooking is the best therapy!'
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Tell me, does your nanna or mam make Yorkshire Pudding or, perhaps you call them Popovers? Please share your story.
Laura (Tutti Dolci) link
1/12/2013 04:43:40 pm

It's been quite a while since I've had Yorkshire pudding. Yours looks wonderful!

Lizzy
1/12/2013 05:36:46 pm

Thank you, Laura : )

SallyBR link
2/12/2013 01:49:23 am

What a wonderful post, about one of my favorite food items, Yorkshire pudding, comfort food all the way...

Loved loved LOVED the black and white photo and the big smile on his face...

Lizzy
2/12/2013 07:46:50 am

Sally, thank you so much, very kind of you : )

Amanda link
2/12/2013 09:12:25 am

I've made Yorkshire pud once or twice, but not for years now. I love it with the roasted meat and lots of gravy!

Lizzy
2/12/2013 09:40:43 am

Yummy, Amanda!

A Canadian Foodie link
2/12/2013 09:37:16 am

Lizzy!
So nice to spend a little time with you today!
I never make it in one pan. Mom always used the large muffin tins and made the individual ones, as do it. Most crusty yummyness that way! Peter's mother's instructions would be the same as mine.... smokin' hot... heat the oven with a tablespoon or more of oil in each muffin container (and it gets so wrecked in the process it becomes the dedicated yorkshire pudding pan) and when the fire alarm goes off, it is read - and you have to be really fast pouring the batter into the cups - let the oven door close - move the pan and be fast -t hen back in. You need a second set of hands, really. Also. most recipes need to sit for 30 minutes to an hour before being baked. And mom's dark gravy. Heavens! Well - the roast was like shoe leather, but the gravy was heaven.
XO
LOVE the photo of Peter as a child
It is such a happy picture.

Lizzy
2/12/2013 09:42:25 am

Valerie, your way sounds wonderful! Thank you so much for sharing... I laughed at the roast being like 'shoe leather'. Will try the muffin tin next time... perhaps with a little less oil? The photo of Peter is a happy picture isn't it. He is a happy person, and that's why I love him xo

Maureen link
2/12/2013 09:53:18 am

Now I want popovers for breakfast. This Yorkshire pudding looks fabulous!

Lizzy
2/12/2013 10:19:29 am

Ah yes, Maureen, your popovers are stupendous!

Penni link
2/12/2013 10:03:52 am

You can't eat Yorkshire pudding with jam! Though I always think Clafoutis is like a sweet Yorkshire pudding with fruit in it. Very similar recipe really.

We used to have mini Yorkshire puds with savoury beef mince as a kid (my dad is from Yorkshire, so he's allowed to mix it up). I must do that for my children soon.

Lizzy
2/12/2013 10:19:08 am

Hi Penni, well it seems you can eat it with jam, as you see we did. Peter's cousin in England send me a comment via FB this morning saying she was always sent outside to play with a piece of Yorkshire pudding and jam. : D

Peter's mum used to make it with savoury beef mind too : )

John @ Kitchen Riffs link
2/12/2013 10:30:05 am

It's been ages since I've made Yorkshire pudding. I don't recall having problems getting it to rise, but it's been so long I might be fooling myself about that. I definitely should make it again, preferably with roast beef - although I like the idea of jam, too. We sometimes make popovers, and they're great with jam. I've eaten at Simpson's, years ago, and I remember it as being good but not outstanding. But we certainly enjoyed our meal! Fun post - thanks.

Lizzy
2/12/2013 10:37:20 am

Hello John, you and your travels always surprise me! Fancy having eaten at Simpsons! Perhaps the food was better in the 1800s? I think with my attempts at YP, it is not getting the pan hot enough and, quite possibly, not having enough oil in the pan... I have burned myself in the kitchen badly once or twice with hot oil, so am always cautious!

Eha
2/12/2013 02:20:43 pm

Oh Liz: 'thanks for the memory'[ies] !!!! I have not made the 'pud' for quite awhile but shall surely try your recipe!! Hate to think how many times I have been to Simpsons [such a dull, semi-dark bore in some ways, but what rare, rare, rare beef {and at times mutton!!!}] with such impeccable service - and, of course, 'The Ivy' ~ the Brits at their very best I have never forgotten The oysters or smoked salmon to begin and the Stilton to finish!! One felt one was in England and gloried in it!!!! Thank you so much . . .

Lizzy
3/12/2013 07:30:51 pm

Ah, Eha, another who, like John (Kitchen Riffs) has been to Simpsons! How interesting. You really made me smile : )

Eha
4/12/2013 01:23:09 pm

I hope it is a lovely warm one, Lizzy :) ! And somehow methinks I was there [timewise] ere John :) ! [Don't want to make anyone feel ill, but their blue cheeses always seemed to be crawling with maggots - not joking, but oh the taste !!!!!!]

Mandy link
2/12/2013 08:46:04 pm

What a fabulous Yorkshire you made Lizzy. We love a good Yorkshire pud and don't make it often enough. Some folk in my family eat it after dinner with sugar and gravy.
Have a lovely day.
:-) Mandy xo

Lizzy
3/12/2013 07:31:21 pm

Mandy, how yummy! Sugar and roast meet gravy? Thanks for stopping by xo

InTolerant Chef link
3/12/2013 08:09:27 am

Well these certainly look the business Lizzy, and I bet they were delicious with jam :)
I was in Aldo yesterday and saw frozen packets of Yorkshire Puddings- who'd have thunk it?

Lizzy
3/12/2013 07:31:52 pm

Hi Bec... I know you meant to type Aldi... yes, we saw them too a few weeks ago, but I refused to buy them. : )

Jane @earthapplejane link
3/12/2013 10:48:38 am

Well Lizzy, you've set my mouth watering and my memories flitting back to Sunday lunch with Granny. Apart from accompanying the roast beef etc, we also had mini ones as a pudding with golden syrup and pouring cream. Delicious! My Mum makes a mean Yorkshire pud too, and always tells me mine fails because I don't get the pan hot enough. ( Having a fuel stove it's difficult getting it hot enough without setting the chimney alight! )
I love the photo of Peter. I'm into the family history too, and have relo's back in the 1800's from Co. Durham & Yorkshire, so maybe we're related!!

Lizzy
3/12/2013 07:32:57 pm

Oh Jane, with golden syrup and pouring cream, now that would be so delicious! I am so happy that I evoked memories for you. And how about the fact that you have family in County Durham! We must get you and Peter together on Skype to compare notes! xo

Krissie - Pearls of Style link
8/12/2013 07:57:26 pm

I've never been able to quite master the perfect yorkshire pud (it's always compared to my grandma's who was English and made great ones; unfortunately I don't have her recipe) but I'll give your recipe a go because it looks wonderful!

Lizzy
16/12/2013 05:14:29 pm

Thanks Krissie! Mind you, the pudding had sunk by the time I photographed it. Let me know how you go xo

Sue
1/6/2015 07:27:05 pm

Hi Liz - I have enjoyed some Yorkshire puddings in my time - some delicious, some not so much, but always from a pommie! Being me, I have never made them myself, so the ones from Aldi, might just get a test one day! <Scuttling back to my non baking kitchen now.....> PS. Love Peter's photo too!

Jacki link
23/4/2017 07:46:50 pm

My Mum and Grandma always used to let the batter sit for about half an hour before using and used Beef dripping they were Yorkshire Lasses.

Lizzy
23/4/2017 07:57:37 pm

Thank you, Jacki. I will bear that in mind. I'm still learning.
: )


Comments are closed.

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    Üdvözölöm
    Photo of Liz Posmyk, Food Writer, Cook and Traveller

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Good Things is written and published by Liz Posmyk © 2011-2020.   All rights reserved.
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