Forget everything you thought you knew about Yorkshire puddings (unless you’re actually from Yorkshire).
Because not only have you been preparing them wrong, but you have also been eating them at the wrong time of the meal.
MailOnline Travel spoke to Luke French, co-owner and chef at JÖROa Michelin-starred restaurant in Sheffield, South Yorkshire.
He points out that “in Yorkshire” the correct and traditional way to eat a Yorkshire pudding is as a starter before the main course.
That’s right, Yorkshire puddings are a starter, not a side dish.
Luke French, co-owner and chef of JÖRO, a Michelin-starred restaurant in Sheffield, South Yorkshire, points out that “in Yorkshire” the correct and traditional way to eat a Yorkshire pudding is as a starter before the main course.
Ellen Castelow, by Historic United Kingdomsupports Chef Luke’s statement, noting: ‘The original purpose of serving batter pudding was not as part of a main meal, in the way it is now served with traditional roast dinners, but rather served earlier, with gravy, as a starter dish.
‘This is because when meat was expensive, Yorkshire pudding could serve as a satiating food, satisfying the appetite of workers and allowing meat to go further.’
It was, and still is, common in some homes to see them served with gravy, piccalilli and ‘Yorkshire salad’ – onions and cucumbers quickly pickled in vinegar.
Luke suggests some of his favourite ways to eat Yorkshire puddings as a starter for anyone who is unsure of the idea.
She explains: ‘I love them as a starter, with the charred smoky ends (from pork or beef ribs) and pickles topped with truffle cheddar sauce all around. Also with the traditional roast beef and horseradish cream.
‘A wedge of ham hock terrine, a wedge of cheese and some piccalilli is also a treat, if we have anything left over.’
So, next time you’re pulling out the eggs from the cupboard to whip up Yorkshire puddings, consider making your meal a two-course affair. It’s the right thing to do.
The chef also insists that Yorkshires are best served when prepared in the traditional format, meaning baked in a large, square tray, just as Yorkshire grandmothers have done for generations.
He says: ‘Personally, I prefer a large Yorkie baked on a tray. Really tall and crispy on the outside. I love how the bottom with the large surface (when cooked on a large tray) catches all the fat and it’s almost a bit raw.
‘It’s got that naughty, delicious raw pie crust feel to it, you know?’
So far, so good in Yorkshire. Historic UK notes that the largest Yorkshire puddings are also the most traditional variety.
Luke says: “Personally, I prefer a large Yorkie baked on a tray. It’s very tall and crispy on the outside. I love how the bottom, with the larger surface area (when cooked on a large tray), collects all the fat and is almost a bit raw.” Above: Stock image
It says: ‘The pudding would originally have been cooked under meat (usually beef) in a large shallow dish and then cut into squares to serve, rather than the individual puddings you can buy in supermarkets today.’
Luke offered his top cooking tips for those wanting to try their hand at making an authentic Yorkshire pudding.
He advises: ‘Prepare the mixture only with a whisk and spatula, no mixing is allowed. Don’t pass the mixture through a sieve – some lumps are good!’
‘Never weigh ingredients. Prepare the dough only in quantities: for example, take a cup or bowl and measure out equal parts of whole milk, plain flour and good quality eggs with thick yolks.’
His tactic for achieving the perfect promotion?
Luke says: ‘Use a heavy roasting pan and heat it thoroughly in the oven first.
‘Next, I always use liquid roast beef fat (tallow) instead of oil (oil is fine, but beef fat tastes much better). Heat the fat thoroughly in the preheated pan, then add the batter and cook until golden and high and crispy.
Let them sit on the tray for a minute or two before removing them from the tray or they may fall off.
He also adds some surprising ingredients to his dough.
Give these a try if you want chef-level desserts.
Luke told us: “I always add a pinch of icing sugar, English mustard powder, salt and MSG. This helps with the colour, but it’s all about the flavour.”
If you have any leftover Yorkshire puddings, you can also serve them as a dessert – another traditional use for these northern delicacies.
Luke says: “I like them plain with custard (actually vanilla custard, but we make it with miso and duck fat) – trust me, it’s next level. The ice cream is amazing too.”
