The British Yorkshire Pudding Day
We are (dead) chuffed to celebrate 'Yorkshire Pudding Day' so much so we decided to dedicate the WHOLE week to this local delicacy!
For those who do not know, it’s a kind of side dish in England – although many households still eat them as a Starter to their Sunday Roast. Yorkshire Puddings are so famous in fact that they have their own website, a race named after them and two (!) of their own ‘Days’.
And, that is something to celebrate…don't you think?
But where does it come from?
The first recipe of so called 'Dripping Pudding' dates back to 1737 when it appeared in a book 'The Whole Duty of a Woman’. But, the breakthrough came in a decade later when it was published by Hannah Glasse in her book 'The Art of Cookery, Made Plain and Easy'. Her popularity catapulted Yorkshire Puddings into the limelight!
So, what makes a good Yorkshire Pud?
Most people think Yorkshire puddings are too hard to make, but the recipe is in fact super easy. There are just a few things to remember to get the Yorkshire pud’s light and fluffy and perfectly risen. The rest is easy-peasy...
We asked our Head Chef, Stacey Grimshaw from the Cedar Court Hotel Huddersfield for her fool-proof recipe, which guarantees you a perfect Yorkie every time. She shares her secrets below!
- Before you start rest the batter for at least 30mins, it does help to make them lighter rather than chewy
- Get both the tin and fat piping hot and you should be able to hear a sizzle when you pour the batter into the hot oil. The batter will start cooking in instance which will result in higher and crispier puds. The hot pan makes it easier to remove the Yorkshire once done as they will not stick.
- Make sure your puds will not sink, so keep the oven door shut for until they are done (no peeking!). Once they are done, eat them straight away.
And the last hurdle? Room temperature vs cold batter?!
Stacey says that from her experience if you use a room temperature batter you will end up with crispier hollow pudding. But if you use cold one, your Yorkies will be slightly denser inside but that is perfect for your rich gravy. So it's absolutely down to your personal taste!
How about Yorkshire puddings for dessert? Why not!
Traditionally Yorkshire puddings were not always served savoury and for the super fans who live and breathe this delicacy a sweet variation is just the cherry on the top! Try our triple chocolate or rhubarb and custard - you will see it is match made in heaven!
Ingredients / Shopping List:
- 4 large eggs
- 1 1/2 cup of whole milk
- 1/2 teaspoon of salt
- 1 1/4 cups bread or all-purpose flour
- 1/2 cup vegetable oil or roast beef drippings (leave out the drippings if you are going for a sweet variation)
The method (in the madness):
- mix eggs, milk and salt with flour - leave it to stand a side (either in room temperature or fridge) for at least 30mins
- preheat oven to 250 degrees C
- brush beef drippings or oil into the bottom of a 12-cup muffin tin (approximately 1 teaspoon per cup)
- put the muffin tin into the oven for a few minutes until you see a light smoke
- quickly pour the batter in the muffin tin cups 3/4 full and put the tin back in the oven
- leave it to bake for 20mins until risen and brown
- Eat straight away...enjoy!
Did you have a go?
Share with us your efforts and pictures on Twitter @cedarcourthotel #yorkshirepuddingdaycedarway
But if you are still not certain you want to give it a go at home, come to try it to us! We are serving the whole week between 2nd and 9th February a special Yorkshire Pudding inspired menu in Bradford, Harrogate, Huddersfield and Wakefield...so there is no excuse to try a classic Yorkshire pud or some more adventures variations.