British Yorkshire Pudding Day - First Sunday In February

Nothing like a Good Yorkshire pudding on a Sunday Dinner

This was my Giant YP one day last summer at the pub... which enclosed Sausages, Mashed potato, cabbage & Carrots in the middle..

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hearlady said:
Looks kind of what I would call a popover.
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I believe a popover is an American version of Yorkshire pudding.

There is almost an art in making them just right. I remember as a child we were at a wedding, and later one of the dishes being served was with Yorkshire puddings. My younger 6 year old brother shouted up for everyone to hear, “These Yorkshire puddings aren’t as good as yours mum!”

As a young child I used to scoop out the soft inside of small Yorkshire pudding's and fill it with mashed potato. (Which I would mash myself on my plate), & put meat & other vegetables in it too. Then eat it with my hand.

The first time I did it my mum just stared at me. My dad looked at me, and then looked at my mum, then back at me again. Then he too started to fill his small Yorkshire pudding & eat it in the same way. The traditional Sunday roast meal in our house was never the same again. Thereafter extra Yorkshire pudding’s were placed on a dish in the centre of the table so my dad & I could fill them till our heart's content.
 
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hawkdon said:
Always have been intrigued by those, but no chance to
try it out...and certainly no cooking skills to make them....
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You could always buy frozen Yorkshire pudding & just put them in the oven straight out of the package. The frozen ones are actually pretty good. Some might not be able to live with themselves though after using frozen one's. I don't know if there is similar frozen popovers in you US?

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I have always been complemented on my home made Yorkshire puddings. I find them very easy to make them rise high, but not many people can, it seems like an art, but I just think people take short cuts and don't have the oven or the pan hot enough..

In the last century.. the poor would make YP's and feed them to the children first so their bellies would be full and they would only eat a little bit of meat.

In many places back then too, YP's were served as a desert with a spoonful of Jam..
 
I use to make yorkshire puddings, - after decades of "flat" y.p., I found the secret - add an extra egg to the batter. Since I am alone I haven't found a recipe for 2 or 3 y.p.'s
 
BC Flash said:
I use to make yorkshire puddings, - after decades of "flat" y.p., I found the secret - add an extra egg to the batter. Since I am alone I haven't found a recipe for 2 or 3 y.p.'s
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Glad that worked for you, but that's not the answer..any extra egg will make it more dense. The secret to YP is to whisk as much air into it as you can... chill it for 15 to 30 minutes before adding to a very hot greased muffin pan..in Very Hot oven and not opening the Oven Door ( or the air will cause them to go flat) until time is up...
 
RadishRose said:
Go to Amazon. Search for frozen Yorkshire pudding. There are several, but very expensive!
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Most people buy Frozen YP's these days, they cost very little to buy .. they're quite good.. not like home-made but passable... . I buy them because there's only me here now.. but when I'm out to eat I enjoy freshly made ones..
 
Reminds me of the time a new Airman was ahead of me in the chow line at RAF Wethersfield
and we were having Roast Beef.

The cook asked him if he wanted a Yorkshire Pudding and the Airman, being from Alabama, said "No, but
I'll take one of those fancy Dinner Rolls".
 
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