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November 23, 2007

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Manggy

Ah, I won't forget what it is now. Honestly, I get so confused with all the true puddings and non-pudding puddings: plum, Yorkshire, Queen of-, and Eve's (among others). Not to mention that Americans would call custard pudding. Groan. Anyway. It does look perfect for roast meats and gravy. I think I've seen the tin manufactured by Prestige being sold here. I wonder how it sells? (Probably not very well.) I'm just concerned about its lack of versatility. Any ideas to overcome this?

Happy Thanksgiving to you and your family!

Ann

Hi Manggy, we don't have the proper tin here in New York-- it's sitting in our London kitchen. So Jack used a muffin tin... and it worked just fine. Oh, and I have to tell you, my gravy was to die for. :-)

Off to see what you've been up to...

Karyn

I'm always intimidated by British "puddings," and British desserts in general, because I'm never quite sure what's in them. If I ever go to the UK, I suspect I'll come home smelling strongly of curry. Still, these Yorkshire puddings look fun and delicious (and magical). I might just try them - they look better than the canned spotted dick my local grocery store now carries. :)

Jack

Manggy - as Ann says, it doesn't absolutely have to be one of those tins (I probably should have mentioned that in the post), I just find they're handy for making a nice individual size. The ones in the picture were done in a large muffin tin and in fact, the most traditional type of Yorkshire pudding is a single large rectangular one done in a tray. The real tradition was to put that under a roasting joint so that it would catch the dripping... lovely!

Karyn - Yorkshire pudding isn't a dessert-style pudding (although some folks like it that way, served drizzled with syrup!) It's more of a standard accompaniment to a roast dinner. Hmmm... maybe I should do an entry about steamed dessert puddings (such as Spotted Dick) in this series. Thanks for the idea!

Karyn

Well, I realized it wasn't a dessert when you said to eat it with gravy. :)

I just think it's funny how scary I find British food (treacle tart? chip butty? figgy pudding? blood sausage?), when I'm eager to try foods from almost every other culture.

I'm German, Irish, English, Dutch, and French - and my least favorite foods are German, Irish, English, and Dutch (which I will conflate here with all of the Netherlands and their surrounding countries). I'm okay with some French foods. But I adore Indian, Vietnamese, and Thai!

I would love to see posts about steamed puddings (just don't expect me to eat that suet). :)

Tonia

Oh my god it has to be at least 25 years since I've had Yorkshire Pudding. Now I must dust off my muffin tins and try it with this weekends roast beef. If I fail miserably I'll blame it on my lack of a wooden spoon.

chefjp

Howdy! First time visitor to your site---really enjoyed it. Your Yorkshire Pudding post is great because it captures a true sense of local regional cooking a la England Thanks for a great read!

Jack

Tonia - if you use muffin tins be careful not to overfill them. I used about a quarter cup of batter per tin.

Karyn - well, at the moment these posts are working through old-fashioned, traditional Brit cooking but I aim to get up to date with modern British by the end. There's some great stuff out there. No, really!

chefjp - hi there, glad you liked the post! I shall run over and check out your site. I like the name... :-)

Karyn

I look forward to seeing good, modern British food. My knowledge about British food mainly comes from a few ex-pats that I know and J.K. Rowling - and none of them are exactly giving me selling points.

I had a British coach whose obsession with fish and chips took me to many, many Long John Silvers - the McDonalds of greasy who-knows-how-old-seafood. I'd hate to judge an entire country by her example!

:)

Christima

Well, that confused me for a moment- I took one look at your image and thought that maybe my family had hijacked a British food, toenails and all, but with a different name and use! My favourite breakfast food that my father often made were known as popovers and have the same basic ingredients, and are generally cooked in muffin tins. We omit, however, the sizzling lard and the spoonful of warm water and instead use a couple tablespoons of butter and start it in a cold oven. It's also possible that the proportions are different, I don't remember them off the top of my head.

Jack

Christima - yes, whenever I try to explain Yorkshire puddings to confused Americans I often say they're kinda like popovers.

Best popovers I ever had were at Jordan Pond cafe in Bar Harbor, Maine...

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