Do you put gravy in your yorkshire puddings? - Progressive Rock Music Forum

I do, all the time. No-one ever seems to talk about this, but it seems everyone I've asked does it

By the way, I didn't put a "No, I don't like Yorkshire Puddings", because if you don't like yorkshires then you are sick and twisted. Unless you are allergic. Another thing: I know I sound ignorant, but are they just a British thing? Surely not???

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I seem to remember having Yorkshire pudding once. If I recall correctly it was at a British Tavern, so maybe it is just a British thing.

I dip it :P

Never had it, but yes to gravy.

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I put Yorkies in my gravy.

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If you are from Yorkshire, which my paternal grandparents were, then the thought of serving Yorkshire pudding with a Sunday roast was a bit of an anathema - traditionally they would be served on their own in a puddle of gravy.

However they are proper bloody handsome as a sweet pudding with sugar or jam (US: jelly).

Making them appears at first sight to be easy, but it is an art, with a special "trick" to make them come out right. The batter is essentially a thin pancake batter - flour, egg and water+milk (50:50 or more milk than water if you prefer) whizzed up with a whisk and left to stand for at least 30 minutes before cooking. They are cooked for 15 minutes in a hot oven, (and here comes the trick), but first the pan they are cooked in (a shallow bun tin like those used to make jam tarts) has to be primed with lard or dripping and placed on a hotplate so it just starts to smoke, then a table spoonful of the batter (and maybe a half spoonful more if necessary) is added to each hollow so that it starts to bubble and "frill" around the edge. Once filled, the tin is placed in the oven and left to cook. Like cooking soufflés It is important that door is not slammed or opened during cooking or they will flop. Properly cooked they should be between 3 and 4 inches high and hollow in the middle (to take the gravy).

Edited by Dean - February 08 2011 at 13:46

What?

^ But in the old Yorkshire way it was a much thicker pudding, more of a cake. As you say, eaten with gravy pre meal ton fill hungry farmers before t'meat.

If they're accompanying a proper Sunday roast then of course I ladle the gravy over t'Yorkshire pudding - I may have lived down south for a while but I haven't gone native yet!

If you haven't tried it, though, Yorkshires also make a nice dessert in much the same way that pancakes can be savoury; try them with jam, lemon and sugar or pretty much anything that you'd have with a sweet pancake.

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I've got my doubts about how much to contribute
to the already rich among us...'

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Yes Gravy in me puddin' I think traditional yorkshire is a big one in a tin rather than the little round ones Dean pictures. But I prefer the little dainty ones then you can put sugar and butter in the leftovers! yum.

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akamaisondufromage wrote:

Yes Gravy in me puddin' I think traditional yorkshire is a big one in a tin rather than the little round ones Dean pictures. But I prefer the little dainty ones then you can put sugar and butter in the leftovers! yum.

Yes, that's true - the traditional pud that was eaten on its own was as big as the plate.

What?

Poll Question: See above...
Poll Choice	Votes	Poll Statistics
Yes	10	[71.43%]
No	4	[28.57%]
This topic is closed, no new votes accepted

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