Thread: Recipes

anny · 28-03-2007, 11:53 PM

We used to have yorkshire pudding cooked in one big tin and cut into squares to serve. I always liked the inside squidgy bits best.
My grandmother made the best ones I've ever tasted, and she served it before the rest of the meal as a sort of starter, with the gravy from the roast beef.
Did anybody else do this ? I don't know whether it was an old Essex custom, or maybe my family was just peculiar !
anny.

Waks · 29-03-2007, 08:23 AM

Anny, you're not on your own...that's how my grandma & mum always did it! We used to have our plate of yorkshires with gravy...then have our roast & veg afterwards...my grandma, mum & me were all born & bred in Yorkshire, so mustn't be an Essex thing. I haven't followed the tradition on tho...we have everything on one plate! Those recipes of Kate's sound quite scrumptious....I may give them a go.

anny · 29-03-2007, 09:16 AM

That makes sense - they are called ' Yorkshire ' after all !
I've just remembered that Granny used to call it ' batter pudding '.Same recipe, though.
anny.

Kate · 29-03-2007, 09:56 PM

Anny I believe that is the original way Yorkshire Pudding was served. In days of yore the folk below the salt got the Yorkshire Pud while above the salt got the meat. It meant the servants could have a taste of the meat without actually getting any. Traditionally it was cooked in one container and was served in squares. But with smaller families the small tea cup size were found to be more practical. Personally I love a bit of pud with my meat. I have even tried it with Roast Lamb and it is yummy with that too. Would never buy the frozen ones.

The sweet Yorkshire Pud I think came from parts of Scotland. I think I read it somewhere years ago and decided it would be nice and decided to try it. Can remember watching All Creatures Great and Small (loved the James Herriot books) when he went to some farms at Christmas time and he was given a large glass of neat whiskey with a slab of fruit cake served with a large slice of tasty cheese. I thought that sounds interesting and tried it. It tastes great. People think it's funny but when you consider you have fruit with cheese on a cheese platter it's not so strange.

Helen if you do the Toad in the Hole it really must be served with home made Onion Gravy. It's the best.

Thomas Hamburge · 29-03-2007, 11:40 PM

Waks is right - traditionally, Yorkshire Pudding was served before, rather than as an accompaniment, to the meat. The idea, I suppose, was that you would be filled up by the YP, so wouldn't need so much meat.

Now - on the subject of sweetness, shall we move on to the Yorkshire Curd Tart?

Kind Regards

Thomas Hamburger Jnr

PS
I don't think Harry Mcfry has ever tasted Yorkshire Curd Tart. He doesn't know what he's missing!

Waks · 30-03-2007, 08:22 AM

Kate....my mum used to cook the best toad in the hole & her meat & potato pie was to die for..lol It makes sense that the Yks puds were served first to fill you up. I have always grown up with grandma's, parents, uncles etc, having a slice of cheese with their Christmas cake, I can't eat fruit cake without cheese & that's how my kids eat it too - I wonder why that started??

Now then Thomas....the Yorkshire curd tart - what another great food!! But only if they're made correctly - they have to be moist....yummy.

Jimbo · 30-03-2007, 08:36 AM

G'day. Beaut sunny day day here again, 28 c outside.
What a great, gut wrenching & memory streatching thread this is. Tonight I will try Kate's Y.P recipe for making Toad -in-the-hole. The one thing I get mixed up wth is whether to use plain or S.R flour in some recipe's. I'm sure it was always the habit down "sarf" to have the Y P with the roast beef. I confess to being a lover of food, as long as it is cooked in the old way (wood or coal burning ovens were best) I also like the 30's to 1960 style of music. Especially the big swing bands. I digress, will let you know how my T-in-the-H goes.
Jimbo.

Starlight · 30-03-2007, 12:24 PM

Hi Jimbo,

If it's flat it's plain
If it's not it rises

Then again you can make plain flour into self raising flour by adding baking powder. How much ? - well that's where I forget.

Jimbo · 30-03-2007, 12:58 PM

Well, I have sampled my first attempt with plain flour recipe. Not too happy with result. The sides curled up a little but the body of it I found a bit like a heavy cake & not the light fluffy texture I was trying for. I think I will try it again with SR flour.
I have loaf baking at the moment in the bread machine. I make that with half & half wholemeal & plain flour, with a desrt spoonful of grape oil added. Makes the loaf softer must be careful with the 'choppers' nowadays.

Jimbo.

drewbeedoo · 30-03-2007, 02:01 PM

my nan used to make 2 lots
1st lot was with your meat and veg
and second lot was for pud with honey or jam
i still do it for my kids every now and then and they love it

28-03-2007, 11:53 PM	#21 (permalink)
anny AA SUPPORTER Join Date: Dec 2005 Location: West Lothian Posts: 11,629 Total Awards: 4	Re: Yorkshire pud's. We used to have yorkshire pudding cooked in one big tin and cut into squares to serve. I always liked the inside squidgy bits best. My grandmother made the best ones I've ever tasted, and she served it before the rest of the meal as a sort of starter, with the gravy from the roast beef. Did anybody else do this ? I don't know whether it was an old Essex custom, or maybe my family was just peculiar ! anny.

29-03-2007, 08:23 AM	#22 (permalink)
Waks Ancestry Aid Staff Join Date: Jan 2007 Location: West Yorkshire Posts: 7,124 Total Awards: 2	Re: Yorkshire pud's. Anny, you're not on your own...that's how my grandma & mum always did it! We used to have our plate of yorkshires with gravy...then have our roast & veg afterwards...my grandma, mum & me were all born & bred in Yorkshire, so mustn't be an Essex thing. I haven't followed the tradition on tho...we have everything on one plate! Those recipes of Kate's sound quite scrumptious....I may give them a go.
	*Helen.....* Searching: Horstead, Richardson, Stemmerman, Culloden, Walker, Elford, Broadhead, Lightowler.

29-03-2007, 09:16 AM	#23 (permalink)
anny AA SUPPORTER Join Date: Dec 2005 Location: West Lothian Posts: 11,629 Total Awards: 4	Re: Yorkshire pud's. That makes sense - they are called ' Yorkshire ' after all ! I've just remembered that Granny used to call it ' batter pudding '.Same recipe, though. anny.

29-03-2007, 09:56 PM	#24 (permalink)
Kate Advanced Member Join Date: Jul 2006 Location: Sydney Australia Posts: 334 Total Awards: 3	Re: Yorkshire pud's. Anny I believe that is the original way Yorkshire Pudding was served. In days of yore the folk below the salt got the Yorkshire Pud while above the salt got the meat. It meant the servants could have a taste of the meat without actually getting any. Traditionally it was cooked in one container and was served in squares. But with smaller families the small tea cup size were found to be more practical. Personally I love a bit of pud with my meat. I have even tried it with Roast Lamb and it is yummy with that too. Would never buy the frozen ones. The sweet Yorkshire Pud I think came from parts of Scotland. I think I read it somewhere years ago and decided it would be nice and decided to try it. Can remember watching All Creatures Great and Small (loved the James Herriot books) when he went to some farms at Christmas time and he was given a large glass of neat whiskey with a slab of fruit cake served with a large slice of tasty cheese. I thought that sounds interesting and tried it. It tastes great. People think it's funny but when you consider you have fruit with cheese on a cheese platter it's not so strange. Helen if you do the Toad in the Hole it really must be served with home made Onion Gravy. It's the best.

29-03-2007, 11:40 PM	#25 (permalink)
Thomas Hamburge New Member Join Date: Feb 2007 Location: New Hampshire Posts: 14	Re: Yorkshire pud's. Waks is right - traditionally, Yorkshire Pudding was served before, rather than as an accompaniment, to the meat. The idea, I suppose, was that you would be filled up by the YP, so wouldn't need so much meat. Now - on the subject of sweetness, shall we move on to the Yorkshire Curd Tart? Kind Regards Thomas Hamburger Jnr PS I don't think Harry Mcfry has ever tasted Yorkshire Curd Tart. He doesn't know what he's missing! Last edited by Chris; 29-03-2007 at 11:54 PM. Reason: links in link forum please

30-03-2007, 08:22 AM	#26 (permalink)
Waks Ancestry Aid Staff Join Date: Jan 2007 Location: West Yorkshire Posts: 7,124 Total Awards: 2	Re: Yorkshire pud's. Kate....my mum used to cook the best toad in the hole & her meat & potato pie was to die for..lol It makes sense that the Yks puds were served first to fill you up. I have always grown up with grandma's, parents, uncles etc, having a slice of cheese with their Christmas cake, I can't eat fruit cake without cheese & that's how my kids eat it too - I wonder why that started?? Now then Thomas....the Yorkshire curd tart - what another great food!! But only if they're made correctly - they have to be moist....yummy.
	*Helen.....* Searching: Horstead, Richardson, Stemmerman, Culloden, Walker, Elford, Broadhead, Lightowler.

30-03-2007, 08:36 AM	#27 (permalink)
Jimbo Advanced Member Join Date: Sep 2006 Location: Mandurah Western OZ Posts: 168 Total Awards: 1	Re: Yorkshire pud's. G'day. Beaut sunny day day here again, 28 c outside. What a great, gut wrenching & memory streatching thread this is. Tonight I will try Kate's Y.P recipe for making Toad -in-the-hole. The one thing I get mixed up wth is whether to use plain or S.R flour in some recipe's. I'm sure it was always the habit down "sarf" to have the Y P with the roast beef. I confess to being a lover of food, as long as it is cooked in the old way (wood or coal burning ovens were best) I also like the 30's to 1960 style of music. Especially the big swing bands. I digress, will let you know how my T-in-the-H goes. Jimbo.

30-03-2007, 12:24 PM	#28 (permalink)
Starlight Ancestry Aid Manager Join Date: Dec 2005 Location: South Essex Posts: 15,918 Total Awards: 8	Re: Yorkshire pud's. Hi Jimbo, If it's flat it's plain If it's not it rises Then again you can make plain flour into self raising flour by adding baking powder. How much ? - well that's where I forget.
	Starlight Ancestry Aid Manager Hampshire:- Barks, Bartholomew, Carpenter, Cousens, Cousins, Dumper, Gallagher, Goodchild, Glasspool, Hoskins, Light, Mason, Monday, Mundy, Pearce, Pitt, Shepherd, Spreadbury, Staniford, Terrill, Thornton, Warne, Webb, Woodford & many more. Top Tip: Use the forum search engine

30-03-2007, 12:58 PM	#29 (permalink)
Jimbo Advanced Member Join Date: Sep 2006 Location: Mandurah Western OZ Posts: 168 Total Awards: 1	Re: Yorkshire pud's. Well, I have sampled my first attempt with plain flour recipe. Not too happy with result. The sides curled up a little but the body of it I found a bit like a heavy cake & not the light fluffy texture I was trying for. I think I will try it again with SR flour. I have loaf baking at the moment in the bread machine. I make that with half & half wholemeal & plain flour, with a desrt spoonful of grape oil added. Makes the loaf softer must be careful with the 'choppers' nowadays. Jimbo.

30-03-2007, 02:01 PM	#30 (permalink)
drewbeedoo Committed Member Join Date: Mar 2007 Location: peterborough Posts: 66	Re: Yorkshire pud's. my nan used to make 2 lots 1st lot was with your meat and veg and second lot was for pud with honey or jam i still do it for my kids every now and then and they love it