Talk:Yorkshire pudding

message: 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)
thread_title: Untitled

message: Why is there  so much controversy over the recipe...  — Preceding unsigned comment added by 149.241.130.129 (talk) 13:04, 1 June 2013 (UTC)
thread_title: Recipe

message: 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
I can vouch for the code, but I don't know if that is traditional or just common sense. I always used to remove my knife and fork to avoid getting gravy on them, and put my plate in a certain position.  —Preceding unsigned comment added by 86.9.177.206 (talk) 19:01, 2 November 2009 (UTC)
thread_title: Traditional practice in Yorkshire, U.K. 

message: This article has been renamed after the result of a move request:
====Yorkshire Pudding → Yorkshire pudding====
No need for capitalisation. sjorford →•← 10:44, 25 Feb 2005 (UTC)
thread_title: Page move

message: No need for capitalisation. sjorford →•← 10:44, 25 Feb 2005 (UTC)
thread_title: [[Yorkshire Pudding]] &rarr; [[Yorkshire pudding]]

message: 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)
thread_title:  Yorkshire Pudding and popover 

message: 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? Because I would like to hear your opinions.
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
In my experience, only served with beef is right. Harry Metcalfe (talk) 18:35, 17 February 2009 (UTC)
replies: text: As a southerner I've always heard the exact opposite - that in Yorkshire they are only eaten with roast beef but people in other parts of the country don't know the traditions behind them and just serve them with any roast dinner. Personally I'm of the opinion that you can eat whatever you think goes together. Have roast lamb with pork crackling, chicken gravy and yorkshire pudding if it works for you! (But of course that would be original research.) 82.68.159.246 (talk) 11:49, 4 March 2014 (UTC)
replies: text:  Talk pages are not forums for discussing or sharing experiences; these are "WP:OR (Original Research)" as far as Wikipedia is concerned. If you can find and cite a reliably published recipe (probably quoting it also) which mentions RB and mutton, however, that would be useful. Chiswick Chap (talk) 07:51, 15 June 2015 (UTC)
replies: text:  Only been on intermittently over the last year so didn't realise someone had replied. If you read the history section of the article, you'll see that it quotes a recipe which describes the use of mutton and a drip tray. Mr Barndoor (talk) 19:38, 28 March 2016 (UTC)
thread_title: Only with beef?

message: My late father, a Yorkshireman and a Yorkshire Pudding (and bread n' drippin') perfectionist, once told me that when he was a lad in Tadcaster, two versions of YP were common - the sweet and the savoury. (As an aside, there are two meanings for "pudding" - one is dessert, the other relates to a particular type of foodstuff called "Pudding". There's also "pudd'n" but that's a term of endearment. The Pudding in Yorkshire Pudding should really be capitalised).
The sweet was cooked without meat juices, the savoury, with (fairly obviously).
The sweet could be served as a dessert, usually spread with jam (preserve), while the savoury always accompanied beef.
Both forms were cooked in large shallow baking tins or trays and cut up according to the size of the party at the dinner table.
My Mum, a Geordie lass and not averse to trying new things, converted the recipe to work in small popover type baking trays so that we could have individual "Yorkshires" (usually 2-3 per person). Occasionally she would bake a large Yorkshire too, but generally she stuck to the individual style.
The favourite approach adopted by we children (four on us, as they say) was to stuff the individual Yorkshires with vegetables (small green peas worked best) and/or mashed potato. Each Sunday meal therefore was a kind of ritual (or series of them - the sequence in which the components of the meal were eaten was important, too) that involved spending some time manipulating the meal, so to speak, before consuming it. Using cutlery, not fingers, I hasten to add.
An occasional twist to the recipe was to cook small lengths of beef chipolatas in each individual Yorkshire to make "toad in the hole", when a joint of beef wasn't available.
There was (and is) a definite knack to getting the right results (I've not mastered it - yet) so that the outer crust is crisp but the inside is not too doughy and consists mostly of empty space (ripe for filling with other things). Part of the knack is the temperature of the oil/lard/fat/whatever in the oven before you pour in the batter (must be smoking hot), part of it is the amount of time you leave the batter to stand before using it (30 minutes as I recall). When I get it right, I'll publish :) AncientBrit 00:37, 17 May 2007 (UTC)
thread_title: With Jam Too

message: I've just removed the following from the page, because it sounded too much like a recipe and not enough like an encyclopaedia article:
  Have things prepared, work fast once you get the hot tin out of the oven. 
Note that if you increase the amount of batter per tin you vary the rise of the muffin, and the density/texture of the bottom.  Manipulating the various variables makes Yorkies a great study in physics and chemistry.
With the above recipe, using pre-heated muffin tins, cooking time would be 15 min more or less.  Longer than that the tops can get overdone in a hot oven.  Then again, different every time, and crispy yorkies are fun...
Keep your eye on them, try not to open the oven. Pretty well all Yorkies freeze well; reconstituted briefly in a hot oven, you'd never know they were not fresh.
Cooking time is greatly reduced when using cast iron bakeware. To see this happen, try about 1/2 a cup in a liberally-oiled medium size pre-heated cast-iron frypan, noting that the cooking time is shorter that when using tin muffin tins.  {Note that cast-iron muffin tins of great variety are regularly found on eBay and other places.}
Dazcha 09:40, 30 June 2007 (UTC)
replies: text: I've wikilinked the terms in the articles. They refer to tablespoon and teaspoon, respectively. Dreaded Walrus  t c 20:27, 21 December 2008 (UTC)
thread_title: Major Edit

message: It might be advantageous to describe the taste of a Yorkshire pudding, even if only in nominal detail. Twentydragon (talk) 08:51, 11 November 2009 (UTC)
thread_title: Taste?

message: I have seen indications (Reader's Digest Farmhouse Cooking and elsewere) that immediately prior to adding the batter to the pan the preparer should stir in two tablespoons (English) of water. My historical sources (Hannah Glasse, Mrs Beeton, Charles Francatelli, Escoffier) do not follow this. Any thoughts ?  —Preceding unsigned comment added by Cwebbe (talk • contribs) 22:02, 9 April 2010 (UTC)
thread_title:  Recipe 

message: I was in England in the early 70's and the Annual Yorkshire Pudding Baking Contest (that's what the TV commentator called it) was won by a Chinese entrant. You can imagine the national fit that ensued. Questions were brought up in Parliament. I can't remember the actual year but I'm sure somebody out there does.  —Preceding unsigned comment added by 74.46.23.27 (talk) 22:54, 20 April 2010 (UTC)
thread_title: Annual Bake-Off

message: The statement "A Yorkshire pudding isn't a Yorkshire pudding if it is less than four inches tall, says the Royal Society of Chemistry"; true Yorkshire people would disagree - the modern trend has been to aim for Puddings of almost Souffle proportions - but back in 1737 they had ranges and not modern fan assisted ovens of today.[3] does not actually reflect the source cited. The initial, quoted, portion is correct, but the statement following the semicolon is nowhere backed up in the linked-to article and is, in fact, partially contradicted by a quote from a Yorkshire man in the article itself. I have moved the citation to the end of the quote to reflect this, but the remainder of the line sounds non-NPOV and, without references to support the idea that it is scientifically impossible to obtain 4"+ puddings without the use of a modern oven (which sounds suspect in itself) it should probably be removed. Dorm41baggins (talk) 22:20, 8 February 2011 (UTC)
replies: text: Not seeing any objection, so removing... Dorm41baggins (talk) 01:34, 12 February 2011 (UTC)
thread_title: Unsupported statement

message: I find this article somewhat confusing. It is unclear as to whether meat drippings must be included in the recipe in order for it to be considered a true Yorkshire pudding. If not, what exactly defines Yorkshire pudding? Can someone please clarify that for me? Tad Lincoln (talk) 00:07, 5 May 2011 (UTC)
thread_title:  Unclear 

message: I've never heard this dish referred to as 'pockets'. Does anyone have a reference? Soupy sautoy (talk) 21:31, 5 June 2011 (UTC)
thread_title:  Pockets 

message: I am sure then when I grew up, my mother told a story that the angel Gabriel came down and told a Yorskhire housewife not to make the Yorkshire pudding with milk, because they would be better when made with water  - or, best of all, melted snow. Does any one else know this story?  ACEOREVIVED If we could find a good source for it, it could go in the article  - after all, it is certainly of much relevance to Yorkshire puddings! ACEOREVIVED (talk) 15:44, 28 March 2012 (UTC)
thread_title: Yorskhire puddings are better with water - so the angel said

message: Cheap, filling dishes are always used to fill one's belly instead of expensive ones when times are tight, everywhere in the world, and moreso historically when incomes were lower, food scarcer, so the paragraph that speculates that this may have been the case with Yorkshire pudding is somewhat superfluous/misleading/arbitrary/speculative.  68.161.186.8 (talk) 01:32, 17 January 2012 (UTC)
thread_title:  cheap filling dishes 

message: I think the page should be edited to remove the statement that the dish originated in Yorkshire. There is no evidence of this, and the page actually says "Similar instructions were published in 1747 in The Art of Cookery made Plain and Easy by Hannah Glasse under the title of 'Yorkshire pudding'. It was she who re-invented and renamed the original version, called Dripping Pudding, which had been cooked in England for centuries, although these puddings were much flatter than the puffy versions known today."
So the dish is centuries old, cooked all over England and was only named a 'Yorkshire Pudding'  by Hannah Glasse, who has no Yorkshire connections that I can see. I see no evidence for the clain that the dish was invented in Yorkshire, and it seems unlikely, given the very common ingredients.(Danavenell (talk) 10:41, 13 November 2012 (UTC)
thread_title: 'Originated' in Yorkshire? Citation Needed!

message: Both photos in the article are of "Mini"-Yorkshire puddings.
There should be a photo of a regular sized Yorkshire pudding.  — Preceding unsigned comment added by 162.106.4.145 (talk) 10:07, 24 April 2013 (UTC)
thread_title:  Photos:  Add Yorkshire pudding photos, instead of mini-puddings 

message: The reference used to support the fact that Yorkshire Pudding can be served as a dessert takes you to a page that isn't found. Captain Cornwall (talk) 12:40, 1 February 2014 (UTC)
thread_title:  Something's horribly wrong with a reference. 

message: Hey, the link to wikibooks in the infobox links to a search for "cookbook", and nt to the Yorkshire pudding recipe page. I don't know hw to chane this myself, so can someone who does please change this. Thanks, Sven91.55.111.214 (talk) 15:38, 2 November 2014 (UTC)
replies: text: Fixed the empty name field in the Infobox Mfield (Oi!) 16:03, 2 November 2014 (UTC)
thread_title:  Cookbook link 

message: Substituted at 11:09, 30 April 2016 (UTC)
thread_title: Assessment comment

message: Wikipedia articles could focus on what is unique about the topic.  What is unique about Yorkshire pudding is that it is different from traditional puddings and different from traditional breads/pastries.  It is something inbetween these, by virtue of the ratio of ingredients, I believe.  Can someone who knows this topic please add something about this unique feature that sets it apart from other recipes?  Notice that such a focus on what is unique brings the greatest dose of clarity to any communication about anything.  Out of 1984 dystopia and back into enlightenment.  Rtdrury (talk) 14:45, 19 December 2017 (UTC)
thread_title:  what's unique about this .. what's unique about everything... 

message: The first sentence of this article could say that Yorkshire pudding is also known as batter pudding. Vorbee (talk) 09:59, 11 April 2018 (UTC)
thread_title: Batter pudding

message: For Yorkshire Pudding Day in the US you're citing a source written by a British (?) writer for BBC America that says:
:Today, as we all know, is National Yorkshire Pudding Day in America. It’s a time for families to get together, look back on the last 12 months with fondness, exchange presents, and prepare for the year ahead. October 13 is set aside in the calendar, with many people taking time out from their busy lives to prepare the traditional Yorkshire pudding as a symbol of affection for their loved ones.* 
:* We all do this, right? 
This would be a joke. The other yorkshiresbestguides.co.uk source has most likely just copied Wikipedia, which included this "fact" about the US date at the time it was written. --86.155.235.170 (talk) 07:31, 19 May 2018 (UTC)
replies: text: The wording of the BBC America article makes the subject out to be frivolous but there are several other sources featuring Yorkshire Pudding Day that predate both the BBC America article and its inclusion on this page. Many of these are food blogs, but it is listed in 2010 book which I've added to the article. EdwardUK (talk) 16:02, 20 May 2018 (UTC)
thread_title:  Yorkshire pudding day joke 

message: It's true that Takoyaki are balls made from batter, but they are very different than Yorkshire puddings.  For one thing, they are not risen at all, and are solid batter, with a glutenous, rather than airy, texture.  They are made by pouring batter into oiled semi-circular depressions, then as the batter starts to set, it is slowly rotated within the depression to make a round ball.  But it never rises and ends up quite solid and heavy.
They taste quite distinctive also, with a sweet sauce, dried tuna shavings and powdered green spice on top. Usually mayonnaise as well.  They are never eaten with gravy, butter, jam or anything associated with Yorkshire Puddings.  — Preceding unsigned comment added by 202.167.250.91 (talk) 04:33, 10 July 2018 (UTC)
thread_title:  Not similar to Takoyaki