Egg and flour and milk taste good
When made into a Yorkshire pud
…And then eaten as a kind of reverse amuse bouche apparently! (You will see what I mean by “reverse” if you keep reading).
I was so surprised to hear this nugget if information from my mum that I didn’t believe her, and I had to consult the traditional method of “googling” for verification. And, very randomly, John Craven on Saturday Kitchen Best Bites has just confirmed this as I am writing this post – no joke! It is like he can read my mind… or he has been reading my draft blog posts.
Apparently, the Yorkshire pudding started life as a pre-meal primer, not as a main course. Served just with onion gravy, the saying “them that ate the most Yorkshire pudding were promised the most meat” applied as an incentive – meaning, quite simply, that if you ate all your Yorkshire pud then you were given more of the main course of yummy roast beef; however, those who did would then be too full to eat a lot of the expensive meat.
A sneaky old-fashioned cost-saving exercise (one that I am surprised my thrifty mother does not employ), and “reverse” amuse bouche because the aim is to suppress the appetite rather than stimulating it.
What are Yorkshire puddings?
For those of you who do not know (who are you?) they are made from a batter of milk, eggs and flour, baked in beef dripping until crisp, puffy and golden brown. Most often served with roast beef, their legacy spread long ago beyond the boundaries of Yorkshire and are eaten around the world.
As a born and bred Yorkshire woman I am ashamed to say that I have never made a decent Yorkshire pudding in my life. I am going to work on this, but in the meantime, here is a picture of my Mum’s!
Apparently, in 2008 The Royal Society of Chemists (RSC) published guidelines stating that a Yorkshire pudding has to be more than 4in (10cm) tall. My view on this: uuurm and what kind of authority do the RSC have to make guidelines on Yorkshire puddings?!