Cookbook talk:Yorkshire Pudding

My late father, a Yorkshireman and inveterate eater of Yorkshire pudding (along with black pudding, and tripe and onions), once told me that his family used Yorkshire pudding as the basis for both a sweet and a savoury dish.

Made with meat juices (usually beef) it was a savoury; made without meat juices and spread usually with jam, it became a dessert.

Although we tended to create individual Yorkshire puddings as depicted in the illustration in the article, in fact the majority of Yorkshire pudding was apparently made in a single very large shallow baking tin. PeterBrooks 20:34, 4 October 2006 (UTC)

Three pints of milk in a Yorkshire pudding? Surely that can't be right -- I ended up with a bit vat of slop. --Sambeckwith 14:33, 2 December 2007 (UTC)
 * Depends on your "large spoons" (which given those measurements, I'd take as approx 4oz spoonfuls (which I have seen designed for flour) -- 80.4.120.91 (talk) 13:53, 19 February 2008 (UTC)

I was born and bred in Yorkshire.Yorkshire puddings should be cooked in dripping in a large roasting tin.The edges do puff up three to four inches while the middle is flatter. I always liked a bit of both. With mutton, sliced onions were added to the batter but with pork, chopped sage and onions were added. Roast pork without seasoned pudding was like bacon without an egg. The individual puddings don't taste like proper Yorkshire pudding should.Jam on Yorkshire pud. was quite popular but I didn't like it.

As a child we often had this on Sundays. Make the mix on Saturday night and leave in a cool place (fridge once we got one). Put the roast in the oven before all trooping off to church. On our return the house had a glorious smell of roast beef. :-) Turn on the veg.  When the beef was done remove it from the tray and leave to rest on the carving plate, pour off the excess juices and reserve for gravy.  Put the Yorshire mix into the roasting tin and return to the oven on maximum.  When the veg are done, make the gravy from the excess meat juices and the veg water.  When the Yorkshire is done serve with gravy as a first course.  Then for second course bring on the meat and veg.  How Mum always seemed to get the timing correct beats me! Martin of Sheffield (discuss • contribs) 16:28, 13 May 2019 (UTC)