A traditional Yorkshire Pudding Recipe

Many years ago when I was a young child we used to watch in fascination whenever my mother cooked or baked. She could make just about anything taste good and it was an added bonus when my brothers and I got to lick the spoon or bowl when she was baking cakes.

Sundays were pretty special. I got to shell the peas while she mixed the Yorkshires. Her Yorkshire pudding recipe was in her head, she never measured ingredients, just seemed to have a sense of the perfect amounts. On Sundays we always had a roast and whether that roast was beef, lamb, pork, chicken or even turkey she always made Yorkshire puddings. What else would a Yorkshire lady make to compliment the Sunday roast?

Although mum never measured ingredients everything that she made always turned out delicious and perfect. A real skill when you think about it that not many of us can emulate.

Her Yorkshire puddings always rose just right, crispy around the edges and leaving a hollow to collect the gravy in and they were always that lovely golden colour that we associate with Yorkshire puddings.

Traditionally Yorkshire puddings were a filler dish served with onion gravy before the main roast course in households that could not afford a lot of meat, but as far back as I can remember Yorkshires have been an integral part of the main course.

Although originating in Yorkshire they are popular all over the country, indeed the world. There are few places that you can go that you will not find the legend ‘Traditional British Sunday Dinner’ or indeed lunch on offer. The traditional British Sunday dinner always includes Yorkshire pudding as an integral part of the meal.

Yorkshires are a popular choice in most places that cater for others, including restaurants, pubs, cafes and works canteens and not just with roast dinners. You can also be served Toad in the Hole, giant Yorkshire puddings filled with gravy and I’ve even had Yorkshires filled with a chicken savoury sauce at a Chinese restaurant.

lthough I prefer to make my own Yorkshire puddings, frozen cooked or uncooked versions are easily available and they taste almost but not quite as good. You can also get powdered batter mixwhere you just need to add milk or water, not as good in my opinion, but better than never having them.

My First Yorkshire Puddings

I should perhaps have used ready-made versions the first time that I attempted to make Yorkshire puddings. Newly married I was trying to impress my husband with a lovely Sunday lunch complete with Yorkshires. I did not have a recipe and tried to emulate my mother’s non-measuring method. An hour passed and my Yorkshire pudding still was not cooked. We ate the dinner but had to pass on the Yorkshires because I had added twice as much milk as necessary. I made sure that I used a recipe after that!

Click here to see my mothers recipe

Below you will see a slight variation of the recipe and certainly a cute helper!!

It is common knowledge these days that vegetables are a vital part of a balanced diet, complete with many nutritious benefits. Something that is not inherently obvious, but is beginning to step into the spotlight more and more, is that green vegetables are healthier than most others.

Specifically, leafy green vegetables are the healthiest of all. They are low in both calories and fat, but contain high levels of protein, dietary fiber, iron, calcium, magnesium, folate, lutein, and vitamins C and K. These veggies are popular throughout the world, and are a staple in many different types of cuisine. Plus, they can be prepared in various ways or eaten raw, and they go well with just about anything. Below, some of the most notable of the leafy greens are discussed in greater detail.

What Is Kale?

Kale is a vegetable? Really? Yes, it sure is, and one of the best ones out

there, if you’re looking from a nutrition perspective. It comes in several different varieties, including curly leaved, plain leaved, leaf and spear, rape kale, and cavolo nero. Also, one of the forms of kale is always in season, no matter the season, so you can have it fresh year-round. The Vitamin K content of kale is especially high, which contributes to healthy blood coagulation and proper metabolism of nutrients in bone and bodily tissues. Kale is even grown in some parts of the world specifically for its ornamental leaves to give an aesthetic appeal to gardens. Kale is both beautiful and healthy.

Spinach ? It’s Better Than Lettuce

All too often, people decide to go on diets and eat more salads, which consequently means eating more lettuce. While there is certainly nothing wrong with lettuce, it isn’t nearly as healthy as the other common salad mainstay ? spinach. Spinach is just as common raw as it is cooked and creamed. You may not instantly develop sailor-sized arms like Popeye after eating spinach, but it is sure to be beneficial to your health. Particularly, spinach is noted as having very high levels of calcium and iron, and even helps the body to retain levels of iron more regularly. So, the next time you’re craving a salad, skip the iceberg, skip the romaine, and turn to spinach instead. Or, try to add some spinach into your dinner for tonight. Your body will be glad you did so tomorrow.

Swiss Cheese? Nope, Swiss Chard

What is Swiss chard? Most people haven’t ever eaten this leafy green veggie, let alone heard of it. Swiss chard, ironically, is popular in Mediterranean cuisine, but is now becoming more and more popular in the United States. The leaves themselves are dark green in color with bright red stems. Kale is most commonly eaten when cooked, but just like most other greens, it can also be consumed raw as part of a salad.

Mustard Greens, Not Yellow Mustard

The word mustard alone conjures up that yellowy condiment that frequently is used atop hot dogs and pretzels, among many other foods. So naturally, mustard greens have to be related, right? Well, kind of. Brassica juncea, or mustard greens, is the plant from which mustard seeds are extracted. However, these plants are much more useful than just the seeds that give us that condiment.

The leaf part of the plant, though, is not only edible, but of superb nutritional value. Though not as common or quite as nutritious as the other leafy greens described above, mustard greens can be an excellent occasional substitute that allows your taste buds to enjoy a change of pace as well.

Author Bio: Taylor Thomas is an experienced writer who has written for a number of notable publications. As a lifestyle expert, Mr. Thomas is able to offer advice and insight on a multitude of topics, including those pertaining to nutrition and patient education.

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I used chicken strips for my chowder and served it with freshly baked rolls… gorgeous. I love this recipe and am planning to try it with Yorkshire puddings.

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Many people think of Yorkshire puddings as a basic food only to be made to share a plate with roast beef, vegetables and swimming with beef gravy. How I like it best, but as we have shown on this blog Yorkshire puddings are quite versatile and as the following link shows perhaps Yorkshires do have a place in fine dining.

We’ve long said on this blog that Yorkshire puddings aren’t just for eating with roast beef dinners. We eat them all the time with other roasts and meats, even Christmas dinners wouldn’t be the same without Yorkshires on the plate alongside turkey.

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