Yes, there is a British Yorkshire Pudding Day and it is today, 2 February 🙂 Yorkshire Pudding Day was launched in 2008 by Florence Sandeman of recipes4us.co.uk and is now celebrated on the first Sunday in February.
Although I am not strictly a Yorkshire lass my maternal grandmother was from Sheffield so, if Yorkshire was a country and we followed the rules of who you can compete in sporting events for (ie you can go as far back as your grandparents) I can class myself as a Yorkshire lass. Don’t tell anyone but I could be from Lancashire too – my grandparents bridged the war of the roses. Anyway, Yorkshire pudding, who doesn’t love them. They’re so versatile, you don’t only have to have them with a roast dinner. They’re great as an alternative to pancakes.
They can be quite tricky to make though. I don’t follow a specific recipe, they always turn into biscuits if I try. The two best bits of advice I was ever given about making Yorkshire puddings are:
- Make sure the oil or fat you are using in your pan is smoking hot
- Either weigh or measure the volume of your eggs first and then use the same measurement (weight or volume) of flour and milk
I found a recipe card for Berry and Apple Yorkshire Puddings in Sainsburys last week and found the link to their website :). I’m going to give it a go and will try to remember to let you all know how they turn out.
Berry & Apple Yorkshire Puddings
60g unsalted English butter, softened
65g light brown soft sugar
1 medium British free-range Woodland egg
60g ground almonds
1 tbsp plain flour
2 tbsp Bramley apple sauce
250g frozen Black Forest fruits
6 leftover ready baked Yorkshire puddings
1 tsp caster sugar
6 tbsp 50% less fat crème fraîche
Icing sugar, for dusting
- Preheat the oven to 180ºC, fan 160ºC, gas 4. Put the butter and 60g of the brown sugar in a bowl and cream together with a hand-held electric whisk until pale in colour. Whisk in the egg, almonds and flour.
- Stir in the apple sauce and 100g of the frozen fruits. Put the Yorkshire puddings on a baking tray, then spoon in the filling. Top with 50g of the remaining fruit and bake in the oven for 25 minutes.
- Meanwhile, put the remaining Black Forest fruits and the remaining brown sugar in a pan with the caster sugar and 1 tablespoon water. Place over a medium heat and cook for 2-3 minutes to make a sauce.
- Serve 1 pudding per person, each with a spoonful of crème fraîche, a drizzle of the sauce and a light dusting of icing sugar if liked.