The Great Debate

Photo © Rob Jones

There seems to be a debate. To dribble syrup on your yorkies or not to dribble syrup.

(Howls of horror from AMM - Listen to our latest podcast to gauge exactly how loud the howls were.)

Today, no self respecting Sunday Roast Beef would be seen without a fluffy alluring Yorkshire Pudding, nestling between the roast potatoes, veg and horseradish sauce.

In our house, any left over Yorkshire Pudding was served up as a dessert, drizzled with lashings of Golden Syrup.

But this seems to provoke a Marmite reaction amongst the general populous.

However - I call my witnesses, none other than Nigella Lawson, quoting Jane Grigson. Yorkshire Pud’n’Syrup… possibly with a dollop of cream, ice cream or … (gasp) condensed milk … not only is a thing, but has a very healthy pedigree.

There’s also a 1926 recipe that suggests serving YP with Jam, Butter and Sugar.

Yorkshire Puddings were first mentioned at the start of the 18th century, in a publication called, ‘The whole duty of woman, comprised in the following sections ... By a lady. Written at the desire of a noble lord.’  to describe a light and crispy batter pudding. (It’s on order.)

“Them ‘at eats t’most pudding gets t’most meat,” as they say in Yorkshire.

They were initially made by placing a pan underneath a beef joint on a spit, filled with batter. The juices and beefy bits fell off the spit, into the pan. You ended up with a delicious beefy pudding, possibly offered as a starter, dipped in gravy.

Facts:

Yorkshire Pudding Day is the 1st Sunday of February, by the way.

The Royal Society of Chemistry says a Yorkshire Pudding isn’t a Yorkshire Pudding if it is less than four inches tall.

Many people say the best Yorkshire Puddings are made by those born and raised in Yorkshire.

RJ