Tuesday, January 1, 2019

Yorkshire Pudding

From Epicurious:
I don't think I had ever tasted Yorkshire pudding before I had it at my husband's parents' house, but I'm now one of the tradition's most fervent supporters. Crisp around the edges, light and fluffy on the inside, my mother-in-law's version of the dish is cooked in a rectangular baking pan—like the ones you'd make brownies in. (And as with brownies, the inside pieces are always the best. [Ed. note: Seriously?]) Flavored with drippings from the roast, the savory pudding has just the right amount of eggy richness. Plus, Yorkshire pudding just sounds so...charmingly Dickensian. 
According to British food historian Annie Gray, Ph.D., this association isn't off-base. Yorkshire pudding "appeared on Christmas menus throughout the 19th century," Gray says. "And today it's basically obligatory with beef." The pudding was traditionally cooked underneath a roast, where it would catch the drippings as the meat cooked. Serving the rich, pillowy dish was also a way to to fill guests up and stretch the costly main course—an early example of #wasteless-style frugality. (Today Yorkshire pudding is less prevalent on British holiday tables, Gray explains, as beef has fallen out of favor for the Christmas meal and been replaced by—as she puts it—"tedious turkey.") (Read more.)

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