Similar Content to: Pudding

Although this food item is often attributed to Yorkshire county in England, it is actually something that can be claimed by many counties in Britian. Unlike a traditional pudding, this food is closer to a soufflé than a true creamy pudding. Prepared from a batter of eggs, flour, milk, and seasonings, it may at times be referred to as a dripping pudding, due to the batter being baked as it was positioned below meat cooking over open fires, catching the drippings of the meat as it roasted. Meat was placed on a spit for rotating while a tin was placed below the meat to catch the drippings. In the tin, the batter was poured to create the Yorkshire Pudding. The moist drippings combined with the bread-like texture of the baked batter forming a savory mixture that became a side dish to a variety of meats and was served to be eaten before the meat. The texture of the batter once it baked was light, airy and crispy on the outside, similar to the crumb texture of a popover.

Today it is common to have the pudding batter poured into individual tins, such as a muffin tin and baked into a popover-like bun to be combined with meat drippings or to be stuffed with other ingredients and served as a savory dish. Traditionally, Yorkshire Pudding was often baked in the same pan that contained the meat as it roasted but it is also common for it to be baked in a separate pan with some of the meat juices added. Or, as is also a typical when serving Yorkshire Pudding, many times the Pudding will be accompanied with mint jelly, syrup, or savory sauces such as chutney, gravy, and mint sauce to enhance the flavors of this breaded dish.

Due to the light and airy consistency of the baked batter, the Yorkshire Pudding will often have the same result as many popovers after they rise during baking and then fall into the center upon cooling. The pudding rises because of the egg in the ingredients and the steam created as it bakes. If not allowed to bake fully, the weight and texture of the pudding is too soft, not crisp or hard enough on the exterior, and not sufficient to support the weight of the cap that is created above the base. Or if there is not enough eggs due to size differences in the batter and too much milk, the pudding may fall. Baking Yorkshire Pudding may take several attempts to achieve a desired result however, whether the pudding rises or falls, it still can be served to provide a very enjoyable and flavorful result when enhanced with sauces, drippings or other sweet and savory condiments.