What comes to mind when you think of God’s Country?
The stunning scenery of the Yorkshire Dales and Moors? the breathtaking coastline? Or perhaps its many famous sons and daughters? Including, Dame Judi Dench, Jeremy Clarkson, Wallace and Gromit.
Well the chances are if a famous TV quiz show ever asked a contestant to name something famous from the county the answer given would be Yorkshire pudding.
Voted Britain’s favourite regional dish and dating back nearly 300 years, no Sunday roast would be complete without the Yorkshire pudding and the first Sunday in February is now enshrined as Yorkshire Pudding Day.
Originally named dripping pudding, it’s believed the dish gained its regional identity because the coal fires of Yorkshire produced a higher heat than normal stoves, resulting in the batter rising higher and crispier.
Apart from the addition of a sausage to make Toad in the Hole, for most of those 300 years the Yorkshire Pudding has remained pretty much the same, after all why change something that works.
But the 21st century has seen a shake-up for the batter, firstly with The Royal Society of Chemistry defining that to truly be a Yorkshire pudding the combination of carbohydrate + H2O + protein + NaCl + lipids must rise to at least 10cm.
There soon followed all sorts of weird and wonderful ways to add to this basic batter, known more commonly as eggs, milk and flour.
The Yorkshire wrap sees the pudding folded round a prime slice of beef with a generous dollop of horseradish sauce. From there it was a short step to other fillings and then to the Yorkshire burrito the Yorkshire pizza and even the Yorkshire kebab.
For a true melting pot of cultural cuisine try pouring a pot noodle into a Yorkshire pudding, though be warned there are limits. The launch by one supermarket of the tikka masala Yorkshire pudding proved a step too far for some social media purists.
SK puddings include mini toad in the holes in our classic British traditional food range, proudly joining, among others, mini cottage pies and cheese and pickle bites.
The Yorkshire Pudding truly became a dessert however when it was found to be perfect to hold fruit and ice cream – never mind Eton Mess, how about swopping meringue for crispy batter and adding strawberries and cream for a ‘reet’ Yorkshire mess?
The oven ceiling has been broken, enthusiasts have thrown off the batter shackles, so feel free to experiment and however you celebrate Yorkshire Pudding Day, whether in God’s country or not, we hope your creations rise to the occasion.
About Jane Beesley
Development & Innovations Chef of SK Foods.
Your food. Our Passion.
