Yorkshire Pudding Day

Today is Yorkshire Pudding day in the UK. Being a Yorkshire lass I know a thing or two about Yorkshire puddings. Traditionally these were cooked with the dripping from the meat but this can be replaced with vegetable oil. Other than that, it's basically a batter mix of flour, eggs and milk. It was served as a starter with gravy and was intended to fill you up when meat was scarce. It is traditionally eaten with a Sunday roast of meat (or nut roast), roast potatoes and vegetables.

A Yorkshire Pudding can also be used as an edible vessel for a delicious stew, curry, chilli or casserole.

As I am once again trying to eat a more vegan diet, it's good to know I don't have to give up my Yorkies:-

225g SR flour
1/2 tsp baking powder
300ml soya milk
100ml warm water
8 tsp vegetable oil

- Blitz the first 4 ingredients in a processor with a pinch of salt
- Cover and rest in the fridge for 1 hour
- Heat oven 220C/200C fan/gas 7
- Spoon oil into 8 moulds in a Yorkshire pudding tin & place in oven for 5 mins until very hot
- Remove tin from oven & carefully pour some batter into the hot oil
- Return to oven & bake for 25-30 mins until risen & golden

I've definitely written about Yorkshire Puddings in the past. It may be Yorkshire Pudding Day in the UK but in the USA it's Groundhog Day so here we go again!

Sunday Girl

Who doesn't love a Sunday Roast? Originating in England it was traditionally eaten after church on Sunday. Served with beef in the 15th Century it has gone on to be a popular meal with other meats and, for we vegetarians, nut roast. Accompaniments include roast potatoes, vegetables, gravy and a Yorkshire pudding.

A Yorkshire Pudding was originally known as a dripping pudding and was a simple meal or starter made with flour, eggs and milk and served with gravy. The intention was to fill up on this basic meal when meat was not abundant. In America a similar dish is called a popover.