Cookbook talk:Yorkshire Pudding
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My late father, a Yorkshireman and inveterate eater of Yorkshire pudding (along with black pudding, and tripe and onions), once told me that his family used Yorkshire pudding as the basis for both a sweet and a savoury dish.
Made with meat juices (usually beef) it was a savoury; made without meat juices and spread usually with jam, it became a dessert.
Although we tended to create individual Yorkshire puddings as depicted in the illustration in the article, in fact the majority of Yorkshire pudding was apparently made in a single very large shallow baking tin. PeterBrooks 20:34, 4 October 2006 (UTC)
Three pints of milk in a Yorkshire pudding? Surely that can't be right -- I ended up with a bit vat of slop. --Sambeckwith 14:33, 2 December 2007 (UTC)
- Depends on your "large spoons" (which given those measurements, I'd take as approx 4oz spoonfuls (which I have seen designed for flour) -- 80.4.120.91 (talk) 13:53, 19 February 2008 (UTC)
