Talk:Yorkshire pudding
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This recipe is incomplete. For example, it never tells you to put the mixture into the dripping-pan after you butter the pan, although I suppose you must. And no hints at all with respect to temperature, etc. -- Marj Tiefert, Friday, March 29, 2002
- It also completely fails to say what's in the thing, other than 'batter'. --moof 02:05, 13 November 2005 (UTC)
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[edit] Traditional practice in Yorkshire, U.K.
OK, here's the good oil from a 58 year old Yorkshireman who has lived in Australia for 30 years but makes Yorkshire Pudding to my Grandmother's recipe, the wife of a third generation Yorkshire coal miner.
As a young boy in a coalmining village near Barnsley, Yorks. , Yorkshire pudding was served on Sundays as a first course, smothered in gravy. Because this used up the gravy (prepared with the roast beef drippings) the main course consisted of the meat, roast vegetables and a parsley 'white sauce'.
You sent your plate back to the kitchen with a 'code' consisting of things like knife and fork crossed, only one knife on the plate, one fork on the plate, etc, to identify whose plate it was, and it returned with the second course.
The pudding was made in a 'slab' in a large pan, cooked in the oven that, in industrial England, resided next to the coal fire and was heated by opening a 'flue' that connected the oven to the hot flames.
The recipe is very simple, one third egg, one third milk and one third plain flour, and a pinch of salt. Self raising flour is never used. The fat is, quite simply, the fat rendered off the roast beef, but if this is insufficient, commercial beef dripping can be used. I was not aware of lard ever being used.
I still use this recipe today in Australia, to rave reviews!!
I have taken the liberty of putting a recipe on the page, and expanding the reference to the pud being served as a first course.
User: MichaelGG 18 November 2006
[edit] Page move
This article has been renamed after the result of a move request:
[edit] Yorkshire Pudding → Yorkshire pudding
No need for capitalisation. sjorford →•← 10:44, 25 Feb 2005 (UTC)
- Move in accordance with naming convention. Jonathunder 17:55, 2005 Feb 25 (UTC)
- Oppose. I think "Yorkshire Pudding" is a proper noun and as such shouldn't be capitalized in accordance with the naming convention. Further, the British convention for capitalizing key words moreso than the Americans should win out, considering this is a British dish. —ExplorerCDT 18:01, 25 Feb 2005 (UTC)
- Move See for example the Guardian style guide Alai 18:26, 25 Feb 2005 (UTC)
- So you want to lowercase "Yorkshire" too? —ExplorerCDT 19:05, 25 Feb 2005 (UTC)
- Not especially, and that's moot as regards the article title. Alai 21:28, 26 Feb 2005 (UTC)
- So you want to lowercase "Yorkshire" too? —ExplorerCDT 19:05, 25 Feb 2005 (UTC)
- Support. violet/riga (t) 23:23, 25 Feb 2005 (UTC)
- Support — this isn't an Americanism/Britishism issue: Wikipedia style for headings and titles is reasonable enough. Yorkshire is always capitalised as a proper noun. Neither pudding nor Yorkshire pudding are proper nouns, the p is not capitalised in body text, and (according to Wikipedia style) should not be capitalised in headings either. Gareth Hughes 00:13, 27 Feb 2005 (UTC)
[edit] Yorkshire Pudding and popover
Yorkshire pudding and popover seem to be the same. I asked to name the differences on the popover discussion page. No answer so far. How about to merge the both articles? 84.190.128.91 17:57, 14 January 2006 (UTC)
Well, Yorkshire pudding purists may argue that popovers are similar to the small puddings made in 'muffin tin' trays, but that genuine Yorkshire pudding is made as a slab in one tin. From my own experience in the UK and Australia, the small round puddings are typical of Britain outside of Yorkshire, and also widely available in restaurants where they lend themselves to a more attractive presentation on the plate user: MichaelGG - 18 November 2006.
[edit] Only with beef?
I quote, "The Yorkshire pudding is a staple of the British Sunday dinner, though only when beef is the meat". I've found this not to be the case. Yorkshire pudding is usually a staple part of Sunday dinner whatever the meat. Any views?
May be served with any roast meat, even chicken. As a boy at my Grandmother's in Yorkshire lamb and pork were common for Sunday Dinner (note: Dinner refers to a meal served around midday). As an added bonus, because roasting pork is a very fatty meat, there was always a surplus of pan juices and fat that was saved and allowed to cool in a bowl as 'dripping'. This was a prized product, spread on bread as 'bread and dripping'. Michael28 December 2006
