The great British Yorkshire Pudding: a baked pudding that is held in high regard at the dinner table across these Isles. Everyone has their own take on it, from Jamie Oliver to James Martin, but it has humble roots in the British culture that goes back centuries.
Of course, meat hasn’t always been as affordable as in modern day and the dripping fat from roasting meats would be collected and cooked with egg, flour, and milk. Severed with the meal, this bulked out the meat and would make it go further, as well as being delicious.
In the modern era, the Yorkshire Pudding is almost as important as the meat in a Sunday roast! The crispy outside and fluffy inside, give a crunch and taste that means one is never enough! And woe betide if there is one left to fight over…!
THE KEY IS PATIENCE
With so many recipes for this most moreish of foods, it can be a bit of minefield when searching the recipe books or online for how to make the best Yorkshire Puddings.
Whether you make you batter and put straight in the oven; use more eggs or more milk or leave your batter to stand for 24 hours, the one thing everyone can agree on, is that patience is the key. Opening the oven door every two minutes to check on whether the fluffy batter is rising is not a good idea. It allows cool air to hit the hot mix and can result in flat Yorkshires’, and no one wants that!
THE TOAD IN THE HOLE
Of course being famous for our Sausages, we at Grasmere Farm are big fans of the ‘Toad in the Hole’.
The sight of a big Yorkshire on your plate, with mash and onion gravy and Sausages is a thing to behold and we have some great partners for this delicious dish.
You won’t go wrong with Lincolnshire bangers in a Toad in the Hole; the sage and herbs go well with a seasoned Yorkshire Pudding and is a definite crowd pleaser. Our Pork and Caramelised Red Onion Sausages also are perfect for the job, especially is you sprinkle some fried red onions into the mix, when you add the Sausages.
For those who like a kick, the Pork & Cracked Black Pepper Sausages are fantastic nestled in the batter. But for a real treat, try our Pork & Leek Sausages. Again, you can add onions into the mix when adding the Sausages and they will complement each other but to lift the flavours further, add a few sprigs of rosemary for a wow factor.
Served with creamy mash and seasonal veggies, swimming in gravy… it’s making my mouth water, just thinking about it!
To learn how to make the perfect ‘Posh Toad in the Hole’, click here for our recipe using six sausages in a Toad in the hole.
Happy Yorkshire Pudding Day everyone!
