Really, do we need to have an excuse to enjoy a Yorkshire Pudding or two?
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Like everything else there are variations in the quality of the good old “Yorkie”. For me home made is always best. I love the abandon in which they burst forth from the muffin tin. When you combine them with roast beef and gravy, is there anything as delicious? When I go into a restaurant and everyone at the table is served a suspiciously concentric and perfectly formed pudding I know the rest of the dinner is in jeopardy. If a chef can’t pour a bit of batter into hot fat then the chances are short cuts are going to made for the rest of the dinner.
When making Yorkshire puddings I like to use beef dripping. Melt it and pour into muffin tins and then heat in the oven until smoking hot. When you pour in, what is essentially a pancake batter, the mixture it should sizzle and spit a little. I love to watch the batter rise into golden magnificence with an aroma of beef fat to match. Add onions to the mix and you have a match made in heaven. The recipe here is for puddings that are then filled with creamy mushrooms and served with roast beef and roast onion gravy.
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A few years ago I was doing a radio show in England a member of the audience spoke about making a variation of toad in the hole, where sausages are baked in batter. She said her mother used to make a sage and sausage stuffing and pour the pudding batter over the top and bake it. I couldn’t wait to get home to try it and was not disappointed. I took the liberty of adding a mustard sauce and some mashed spuds on the side.


The recipes above are meat centric and to balance this I’ve added a recipe for something I picked up in America a few years ago. Popovers are essentially a US version of the Yorkie. The recipe here is for cheese popovers that are delicious served hot from the oven or as an accompaniment to a big bowl of steaming soup.
Sunday lunch seems to a bit on the wain but what would be better than gather a few people round the table to celebrate Yorkshire Pudding Day tomorrow?
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