Of course there’s a National Yorkshire Pudding Day!
In case you were ever in any doubt, yes, there is a National Yorkshire Pudding Day! And why shouldn’t there be? A great British tradition, envied the world over for it’s ability to soak up gravy, it deserves to be celebrated.
So, how do you eat yours? And with what? Oxford University famously had a debate about whether the beloved yorkie has a rightful place with a chicken roast or if they should be served with beef alone. Well I was definitely on the chicken side, and I can think of a few other suggestions as well, and not just with a roast.
My number one suggestion would be to make them in a cake tin – that’s right! Make a huge one and use it is a plate to fill with your roast! Why not use the batter and cocktail sausages to make mini toad in the hole and then drench with gravy when ready? One of my favourite ways to serve them as canapés is to make a tray of mini puddings and place a little smoked salmon pate inside each one along with some horseradish cream.
If you’re a vegetarian, you should definitely not be missing out on this treat, and nor should you be saving it just for your nut roast alone. Why not add in a handful of parmesan to your mix and when it’s cooked, treat it like a pie case and fill it with sautéed nutmeg spinach, roast veggies and feta, you will never look back!
There is also the question of what to do with leftover mix, which we often have in the kitchen. It lasts really well in the fridge over night, and indeed some of my chefs would say it improves with time. One way to improve it is to make it in to a dessert! Sometimes we just make the plain puddings adding a little butter to the hot oil for the cooking. When ready, fill with stewed fruit and top with ice cream.
Here is the easiest of recipes to make a fancy pudding with little to no hassle….. and make sure you’ve got the date in your diary, 2nd February to celebrate the humble yorkie!
You will need :
140g plain flour
50g caster sugar
100g frozen berries
Heat the oven to 200c and butter an oven proof dish.
Start by making the Yorkshire mix. Mix the eggs and flour, salt and sugar. Add the milk and whisk until smooth. Place the custard at the base of the dish and place the fruit on top. Pour over the Yorkshire batter, and place in the oven and cook for 20-25 mins until golden brown. Dust with icing sugar and serve with cream!