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Once an obscure peasants’ food, Yorkshire pudding has risen to the rank of a traditional Sunday dinner dish. These days it’s even something of a gourmet item, as presented by chefs like Delia Smith and James Martin. Not too shabby for a simple savoury dish made from nothing but the most basic ingredients. Its popularity speaks for its tastes, but there’s more to making a great Yorkshire than you might realise.
Nowadays, it can be very expensive meeting with family and friends over dinner at a fine dining restaurant. Well, of course, the prices may have remained relatively stable but the economy is anything but stable, thus, the shift towards more affordable get-togethers without sacrificing too much on the quality of the food and the friendship.
Many years ago when I was a young child I used to watch in fascination whenever my mother cooked or baked. Her Yorkshire pudding recipe was in her head, she never measured ingredients, just seemed to have a sense of the perfect amounts.
