Heather Thomas - The Yorkshire Pudding Cookbook: 60 Delicious Recipes for a Batter Life

When using kitchen appliances please always follow the manufacturers instructions HarperCollinsPublishers 1 London Bridge Street London SE1 9GF www.harpercollins.co.uk First published by HarperCollinsPublishers 2021 FIRST EDITION HarperCollinsPublishers 2021 Cover design HarperCollinsPublishers Ltd 2021 Cover photographs by Joff Lee HarperCollinsPublishers Ltd 2021 A catalogue record of this book is available from the British Library Heather Thomas asserts the moral right to be identified as the author of this work Photographer: Joff Lee Food Stylist: Mari Williams Prop Stylist: Max Robinson All rights reserved under International and Pan-American Copyright Conventions. By payment of the required fees, you have been granted the nonexclusive, non-transferable right to access and read the text of this e-book on screen. No part of this text may be reproduced, transmitted, downloaded, decompiled, reverse engineered, or stored in or introduced into any information storage retrieval system, in any form or by any means, whether electronic or mechanical, now known or hereinafter invented, without the express written permission of HarperCollins e-books. Find out about HarperCollins and the environment at www.harpercollins.co.uk/green Source ISBN: 9780008485894 Ebook Edition October 2021 ISBN: 9780008485900 Version 2021-09-21 This ebook contains the following accessibility features which, if supported by your device, can be accessed via your ereader/accessibility settings:

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Who would have thought it? The humble Yorkshire pudding, made with flour, milk and eggs, has been elevated to a new culinary star. This centuries-old staple dish, which is traditionally eaten with the British Sunday roast, has travelled far beyond the borders of the United Kingdom, and even the United States now has its own annual Yorkshire Pudding Day every October. HISTORY The first recipe in print for the Yorkshire pudding was way back in 1747 in Hannah Glasses cookery book: The Art of Cookery Made Plain and Easy.

Before this, it was usually called a dripping pudding as it consisted of a pan of batter that was cooked below the roasting meat. As the spit turned, the juices and fat ran out of the joint and dripped onto the pudding below. The traditional Yorkshire pudding was cooked in a single roasting pan, then cut into slabs or wedges and served with gravy as an appetizer before the main meat course, unlike today when it is usually eaten as a side on the same plate as the meat and vegetables. However, serving it first, on its own, filled people up, making the more expensive main course of meat stretch further. It has now moved on from its humble beginnings and is more often served in individual portions or filled with meaty or vegetarian sausages as a toad in the hole. POPOVERS The Yorkshire batter crossed the pond to America over 100 years ago, and crisp popovers became a popular choice for breakfasts, brunches, desserts and snacks right across the States, especially on the East Coast.

These infinitely versatile Yorkshire bites can be sweet or savoury, dusted with spices and sugar, drizzled with syrup or flavoured with cheese, hot chillies, herbs, fruit and spices. They are called popovers because the batter rises and swells as it cooks and pops over the edge of the top of the tin. While popovers flourished in America, the one-pan Yorkshire never really took off or, at least, not until now, when it is fast becoming an Instagram star As Ogden Nash famously said: Lets call Yorkshire Pudding A fortunate blunder: Its a sort of popover That turned and popped under. You can enjoy light, buttery popovers any time of the day with butter and jam, or fruit and whipped cream. Or make them for breakfast with bacon, sausages, ham, mushrooms and tomatoes. Serve as a hot tasty snack, piquant with cheese and speckled with herbs, or as a dessert or teatime treat, oozing with chocolate, Nutella or fruit. Weve got so many delicious recipes.

THE SCIENCE There is nothing complicated about Yorkshire puddings and popovers. Made from eggs, flour and milk (sometimes with added butter for popovers), they rise spectacularly when they are cooked in a hot oven to a billowing, puffy, crisp, golden brown wonder. The Royal Society of Chemistry has decreed that to be classified as an authentic Yorkshire pudding, it has to be over 10cm (4 inches) tall, and many people worry about whether their batter will rise enough. However, if you follow our simple fail-safe guidelines and tips, theres no need to get anxious about soggy Yorkshires and popovers that dont pop. The secret to success is steam. Yorkshires and popovers dont need yeast, baking powder or bicarbonate of soda (baking soda) to help them rise.

But it is important to have:

• The right consistency of batter.
• The right liquid to flour ratio.
• The right flour plain (all-purpose) is best.
• A preheated hot oven at the right temperature.
• lots of steam.

With their crisp exterior crust and soft inner heart, popovers and Yorkshires are best eaten hot and fresh from the oven. This book shows you how to make them turn out perfectly every time. There is practical advice and tips on:

• How to make them crisp.
• How to make them rise.
• The best pans to use.
• The best flavourings
• The best stuffings.
• What to serve them with.

SO VERSATILE The hollowed-out cup shape of the Yorkshire can hold gravy, sauces and fillings of meat, fish, vegetables, fruit, eggs and custard. Make the puddings large, small or mini; or transform them into one-pan tray bakes, wraps, pizzas, blinis, canaps, burritos, tacos and even burgers. Use any leftover batter for pancakes and crpes it never goes to waste. We have recipes for everything in this unique book, from traditional Yorkshire puddings, toads and popovers to Japanese takoyaki, breakfast pancakes, loaded individual puddings, festive Yorkshires, profiteroles and even apple crumble Yorkshires and Mexican chilli and chocolate popovers.

They are all quick and easy to make, and there are lots of delicious vegetarian options theres even a vegan pudding batter. And its perfectly easy to replace the milk with your preferred non-dairy milk substitute if you need a dairy-free batter. You will be spoilt for choice.

VEGETARIAN OPTION Basic batter recipes always feature the same four ingredients flour, salt, eggs and milk, plus fat in the bottom of the pan to crisp the base of the pudding. For a richer, softer pudding, you can use all milk; for a crispier pudding, you can try using a 50:50 mixture of milk and water. If youre making a pudding to accompany a roast, use some of the hot beef, lamb, pork or chicken fat, and save any leftover fat or dripping in a sealed container to keep in the fridge.