The Bakers’ ABC: Y is for Yorkshire pudding

A baked, very light, pudding, made from a batter consisting of flour, eggs, and milk, beaten with a whisk. It is served with roast meat. In restaurants of the cheap sort, small puddings of the same nature, baked in the oven, in small pans, well greased, with a few currants sprinkled in the pan before the batter is poured in, are called ‘fritters’ [and sound absolutely delicious. Why don‘t cheap restaurants sell these anymore?].  These have a ready sale. In the oven they swell up, then collapse. They are crisp at the sides, and soft at the bottom part.

From The Baker’s ABC by John Kirkland, formerly Head Teacher of National School of Baking, published 1927 by Gresham

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5 responses to “The Bakers’ ABC: Y is for Yorkshire pudding

  1. I have never come across those fritters but I do know someone who pours Golden Syrup on his Yorkshire pudding and has it for desert.

  2. Batter pudding – versatile stuff. The French do a fancier, richer version called clafoutis, with cherries or other fruit.

  3. Margo-a-go-go

    In NZ you used to get battered pineapple rings in fish’n’chip shops, which is the closest thing I’ve had to a dessert fritter. Never mind, Heston will probably bring them back soon enough.

  4. Clafoutis are deeeelicious.

    Cf also banana fritters in Chinese restaurants. I never have enough space for them and often regret it.

    Yorkshire puddings are also magical hangover foods being very nourishing and stomach lining whilst also very light and not too strong flavoured for the delicate diner.

  5. My grandma used to make extra yorkshires baked with raisins in and serve them for pudding with raspberry vinegar. Lovely.

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