Octber 13th is ‘National Yorkshire Pudding Day’. Yorkshire Pudding is not a pudding in the sense that most people think of as pudding. In other words Yorkshire Pudding is not a sweet dessert but rather a very eggy dish very similar to Popovers. Traditionally Yorkshire Pudding baked in the drippings of a Roast Beef and served with the Beef as a starch dish.
Yorkshire Pudding is probably one of those dishes that you either love or intensely dislike. I happen to love it. Yorkshire Pudding has its origins in old England. It is made with lots of Eggs, Milk and some flour and has to be beaten extremely well to incorporate the flour into the Eggs and Milk. By beating really well, you are beating lots of air into the batter and this is what makes it puff up. You do have to bake it in a very hot oven.
If you like Popovers, Cream Puffs or Eclairs, you will most likely like Yorkshire Pudding. For a different use of the Pudding, try my recipe for ‘Toad in the Hole’ which is another traditional English Dish. Toad in the Hole is usually made with cube steak or leftover roast beef which is placed in a dish of Yorkshire Pudding and then baked. When it is baked, the batter rises up over and around the Beef, thus making the ‘toad in the hole’.
The version in the ‘Breakfast’ Recipe section on this site is for a Sausage Version of ‘Toad in the Hole’ and is a fun dish for breakfast, or brunch, or lunch or dinner. It can be served with a fruit dish for breakfast or brunch and/or a salad for lunch or dinner. Try it and let me know how your family likes it.