Milsurp After Hours

Gentlemen, Today, 1st August is YORKSHIRE DAY and as a true and proud Yorkshireman I offer you the toast;

The county of Yorkshire.

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Happy YORKSHIRE DAY Duncan tip a glass for me

..I will drink a toast to Yorkshire. Cheers!

Regards

Peter

If Yorkshire pudding is flour and milk and egg mixed together and baked in an oven and you put gravy over it......why is it called pudding? When I think of pudding ...it runs to banana, chocolate, butterscotch... etc. and is dessert.

Niner Posted onWed Aug 01, 2007 @ 11:19 pm

"...When I think of pudding ...it runs to banana, chocolate, butterscotch... etc. and is dessert..."

Have you never tried Steak & Kidney pudding (suet topped)? or Bacon Pudding (again suet topped)? Or even Pease Pudding (based on soaked, boiled and mashed pulses and great with boiled bacon)?

Yorkshire Pudding is just one of a range of Batter puddings, both sweet and savory (possibly the most famous, after Yorkshire, is "Toad-in-the-Hole").

Just to muddy the waters further, a Bakewell Tart, in the town of Bakewell itself, is known as a "Bakewell Pudding".

Tom

Thanks Tom. You have educated me. I think "mashed pulses great with boiled bacon" is about like dried limas soaked over night and cooked with a ham hock. My wife and daughter like such as that, but I try to avoid it as much as possible. Sorry I got Duncan's post off track.

Made from flour, eggs, milk, salt and cold water they were, in the old days when people were very poor, served first with gravy, to 'fill' you up so that the very small amount of meat available was tot as obvious because you had reduced your hunger!!

My mum makes them 2 ways; In a roasting tin as in the past where you cut one pudding up and serve portions OR in a bun tray where you get individual, small puddings.

ALWAYS make enough to do a starter with onion gravy, then some with the main course followed by some as a pudding (sweet / desert) with lemon and sugar or jam - like a pancake.

Pubs in the UK now offer large Yorkshires, 6-8" in diameter with meat, gravy, chips, curry, mashed potatoe or other similar content, as whole bar meal.

YUM YUM

I talked to a transplanted Brit I work with on the subject of Yorkshire Pudding. He says it can't be made right in America for some reason. Says he thinks the flour is made different in America. Somehow his wife hasn't been able to duplicate what she made in England. Now this guy was stone cold sober when he told me this, so there must be some truth in it.

There is, I am sorry to say. French flour is almost as bad BUT, in the interests of research, I will publish a mix in our Gourmet thread that will tell all. Keep an eye open