Yorkies! The Sunday roast essential

Yorkies! The Sunday roast essential

19 January 2017 by Matthew Grainger

The story goes that when wheat flour began to come into common use for making cakes and puddings, cooks in the North of England devised a means of making use of the fat that dropped into the dripping pan to cook a batter pudding while the meat roasted. During 1737, a recipe for "a dripping pudding" (later named "The Yorkshire Pudding") was published in the book The Whole Duty of a Woman:

"Make a good batter as for pancakes; put in a hot toss-pan over the fire with a bit of butter to fry the bottom a little, then put the pan and butter under a shoulder of mutton, instead of a dripping pan, keeping frequently shaking it by the handle and it will be light and savoury, and fit to take up when your mutton is enough; then turn it in a dish and serve it hot." Well, quite!

Originally the Yorkshire pudding was served as a first course with thick gravy to dull the appetite with the low-cost ingredients so that the diners would not eat so much of the more pricy meat in the next course. An early recipe appeared in Alexander Cassey's "The Whole Duty of a Woman" (!) during 1737. Because the rich gravy from the roast meat drippings was used up with the first course, the main meat and vegetable course was often served with a parsley or white sauce. In poorer households, the pudding was often served as the only course. Using dripping and blood, a simple meal was made with flour, eggs and milk. This was traditionally eaten with a gravy or sauce, to moisten the pudding.

Everyone knows that any great Yorkshire has to rise. In fact The Royal Society Of Chemistry suggested during 2008 that "A Yorkshire pudding isn't a Yorkshire pudding if it is less than four inches tall". Who knew? Paul is a massive Yorkies fan, here's his foolproof recipe for a killer Yorkshire, which we use every Sunday for our lunches, and that will brighten up your Sunday Roast no problem - 

4 whole eggs
6 egg whites
3/4 pint of milk
250g plain flour

Oven  at 200C. Whisk your eggs, add your milk, sieve in your flour and mix. Preheat moulds with a touch of duck fat in 5minutes, add your mix and into the oven for 18 minutes. Pop them out, and enjoy piping hot - ideal! Why not give it a go, and post up your Yorkie pics? We'd love to see your versions!

The story goes that when wheat flour began to come into common use for making cakes and puddings, cooks in the

Share this story

© 2015 Brunel’s Restaurant. 9 Bryansford Road, Newcastle, County Down, BT33 0HJ Telephone 028 4372 3951 Email info@brunelsrestaurant.co.uk

Website designed by Harty Design