'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.' 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. 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... 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...Ye olde receipt sayeth separate eggs & beat whites...Delicious with home-made strawberry jam!'I think it was to fill us up before we had meat and vegetables...' says Peter's mam. 'Cooking is the best therapy!' Tell me, does your nanna or mam make Yorkshire Pudding or, perhaps you call them Popovers? Please share your story.
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 : )
Lizzy
2/12/2013 07:46:50 am
Sally, thank you so much, very kind of you : )
Lizzy
2/12/2013 09:40:43 am
Yummy, Amanda! 2/12/2013 09:37:16 am
Lizzy!
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
Lizzy
2/12/2013 10:19:29 am
Ah yes, Maureen, your popovers are stupendous!
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.
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 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 !!!!!!]
Lizzy
3/12/2013 07:31:21 pm
Mandy, how yummy! Sugar and roast meet gravy? Thanks for stopping by xo 3/12/2013 08:09:27 am
Well these certainly look the business Lizzy, and I bet they were delicious with jam :)
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. : ) 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! )
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 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!
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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Welcome...Üdvözölöm
Cooking and writing have been a lifelong passion. Join me as I share with you my favourite recipes; postcards and morsels from my travels; conversations with cookery writers and chefs; and news on food, cookbooks and cooking. - Liz Posmyk
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NB: I use Australian standard measuring cups and spoons in my recipes.
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