Yorkshire Pudding and Prime Rib for x-mas eve at my house. Ever had it??
My doctor gave me six months to live, but when I couldn't pay the bill he gave me six months more.
yes..Yorkshire pudding without the meat juices has not much of a taste i will tell u though
Funny you brought this up...
Mark Bittman had an article and video "The Beefless Yorkshire Pudding" on just this subject, yesterday in the New York Times. http://www.nytimes.com/2009/12/23/di...3mini.html?hpw
Experience is what you have an hour after you need it.
I'm from across the Pennines from Yorkshire but have been told that traditionally Yorkshire pudding was their version of Cornbread, and would be used as both a savoury and a sweet item if there was little else in the cupboard there might be some flour an egg and grease. Lard, or Beef Dripping was traditional (throughout Northern England at leaast) for frying all food in.
BTW, try making it in a shallw pan instead of individually, now it looks like a super fat pancake dark/golden brown, when it's still warm slather it with some good Blackberry Jam/Jelly...
I think the linking of it to Roast Beef became fashionable much later.
Yes and use plain flour and let the mixture rest for at least half hour to let all the bubbles rise out of it, and don't use any bicarb they will only taste fizzy.
I must say though the ones that spotts has there look very good indeed. It's pointless asking plainjs but has anyone tried toad in the hole?
50 & 60 hz but 100's worse
Prefer scouse myself!
BTW, WEST Yorkshire? Is that something new (anything after 1982)