Monday, July 21, 2008

The (Semi-)Local Cusine

I made a Yorkshire pudding today. It was the first time I ever made one and it was a great success, if I do say so myself. I was a bit worried about it, having tried to make popovers before and failed. As it was my first attempt, i just made it on its own, rather than putting sausages in it to make the very amusingly-named Toad-in-a-Hole meal. They were good sausages from Maceys, so I didn't want to ruin them with my inexperience. I think next time we have sausages for dinner, I will go for it. Just look for yourself:




My pride swelled nearly as much as the pudding when it came out so nice and fluffy.

Keen North American observers will notice that the object in the pictures looks nothing like a pudding. You are correct. The British usually use the term "pudding" as a general term for dessert. This isn't a dessert though. It's more of a simple bread that you eat normally with gravy and roast meat or sausages. So why is it called a pudding when it isn't dessert? Ask those wacky Yorkshire people, because I don't know. What I do know is that the leftovers are pretty nice with honey as a late-night dessert. Yorkshire pudding as pudding.

3 comments:

susan_rn92 said...

I have never seen a lovelier, gigantic, fluffy pudding. We generally make them cupcake sized and add drippings from the roast or smothered in gravy. Mmmmm, it's making me hungry thinking about it.

jane said...

that is some seriously good looking yorkshire pudding - do you have a recipe to share?

jane

p.s. it's 10 p.m. and i could kill for a piece of that stuff. YUM

ZeeBride said...

I think I did my typical recipe thing - looking at 2 or 3 recipes and melding from that. I think these are the ones I looked at:

http://thefoody.com/baking/yorkshirepudding.html
http://www.recipes4us.co.uk/Cooking/How%20to%20make%20Yorkshire%20Pudding%20Recipe.htm
and http://www.hub-uk.com/tallyrecip03/recipe0124.htm

I haven't made one as successful since. The important things seem to be getting that oil VERY hot before pouring in the batter and the half hour rest or so.