My misadventure with Mr Toad who lives in the hole made me wary of British batter puddings. After all, in France we have the lovely clafoutis announcing the delights of spring and I was quite satisfied with my version of far aux pruneaux. So, I would certainly have never tackled Yorkshire Puddings hadn't it been hadn't been asked by Great British Chefs' to look into Chef Galton Blackiston's Yorkshire pudding recipe.
First impressions: This recipe is so easy to make and it doesn't have to be done in a great big tin, handy individual portions are excellent. These little puddings make a nice alternative to rice and pasta.
James Tanner the resident chef on Ready, Steady, Cook's chef reckons that with a bit of cream, mushrooms and guinea-fowls single Yorkshire puddings are a great dish for two.
Something else directed my attention to Yorkshire Pudding this summer and strangely enough it happened during the Olympics. One of the iconic moments pictured Nicola Adams winning an Olympic gold medal for boxing. Nicola is from Leeds. During the interviews she couldn't stop grinning and joking, it was a pleasure to watch how proud she was of her fabulous achievement which she attributed to....Yorkshire pudding.
Yorkshire Pudding should deservedly be more popular.
With this in mind, I took a closer look at the recipe.
Like most batters is made with milk, flour and eggs. Some recipes advocate lighter batter where the milk is halved with water but I don't really see the point, especially now that Yorkshire puddings are not cooked underneath the roast to catch the drippings like it was done in the old days. They are not heavy as it is.