British Yorkshire Pudding day-the first Sunday of February where proud Britons nationwide rejoice in the existence and consumption of the savoury English pudding. Since its righteous entrance into English kitchens in 1737, the Yorkshire pudding has become a staple of any Sunday dinner and the majority of meals served with roast beef.
Starting its life as a runny pancake batter, the Yorkshire pudding was born when placed under beef being roasted on a spit to catch its drippings. One of our nation’s most iconic foods was unleashed upon our dinner plates, encouraging us to celebrate its palate-tantalizing glory.
If you’re ever asked “Hello, old chum. Are you by chance celebrating the glorious time that is National Yorkshire Pudding Day?”; your only response would be to wholeheartedly share in your excitement for the assortment of meat, potatoes, vegetables and gravy that will accompany said tasty pudding. However, what if instead of following the norm, as tasty as that norm is, you celebrate by doing something different that utilises the Yorkshire pudding’s background? After all, being able to accept innovation, especially when it comes to delicious innovations, is part of what being British is all about.
As mentioned, traditional Yorkshire puddings are made with a pancake batter mixture. All the more reason to experiment with something a bit sweeter. Take the blackberry and apple Yorkshire puddings for example, adding in some sugar to the classic recipe, the batter is then completed with the stirring in of apples and blackberries. As long as the mixture is still placed in a non-stick Yorkshire Pudding tin with some oil, these fruity delights will inject a bit of sweetness into the day. You could even add some custard and ice cream if you like. You can find the BBC Good Food recipe and other desert recipes here .
Although a bit of sweetness can be utterly smashing for your taste buds, maybe you want to try something new in the savoury category. Nothing could be further away from the classic roast dinner version than a Yorkshire pudding filled with chicken tikka masala! A giant curry-filled Yorkshire pudding, such as the one pictured last year by the Cardamom Black Indian Restaurant in Harrogate, is a perfect blend of two already-loved foods. A simple matter of pouring a delicious curry of any kind into a giant Yorkshire is the ideal way to spice up the celebration whilst still enjoying the pudding’s soft inside and crunchy top. If you’re exclusively a fan of the smaller Yorkshire puddings, why not use the curry and rice as a dip. It’s like a softer yet still crunchy substitute for a naan bread and from personal experience, it’s a perfect substitute!
Of course, there’s no pressure to trying something new. At the end of the day, there’s nothing wrong with the classic combination that is having your Yorkshire pudding as a part of the traditional bounty that is the roast dinner. The crunch of the Yorkshire’s top complemented by the soft yet flavourful melody of vegetables, its soft bottom layer cushioning a piece of tender meat, all whilst dripping with boldly delightful gravy is a long-established favourite. No matter which way you enjoy it, the Yorkshire pudding is a tasteful embodiment of British pride. Whether you’re buying yours in or you’re whipping them up yourself, may it fill your stomach this Sunday with the utmost joy.