We all love a good Yorkshire pud here at Chefs Tableware, but there has been a bit of a stir in the office about how we eat them.
Are they savoury or sweet? Or both?
Are they confined to a good ol’ roast or are they versatile?
The conversation comes after Porky Pig in Manchester announced they are now selling Yorkshire Pudding Pizzas, following their successful Yorkshire Pudding Wrap that hit the scene in 2017. The new take on a pizza sees the Yorkshire filled with a tomato base and a multitude of various toppings, covered in melted cheese.
Personally, I think it sounds pretty extraordinary. The two best things in the world, pizza and Yorkshire Pudding.
But not everyone shares my viewpoint. If it’s not got gravy, they don’t wanna know.
There is definitely a market for this new take on a Yorkshire though, Aunt Bessie’s have now started selling Yorkshire pudding wraps that you can fill yourself at home! And there’s a whole restaurant in Leeds that only sells food served inside a Yorkshire pudding; including a full English breakfast!
But of course, all of these are savoury options. What are your opinions on sweet Yorkshires?
There are people that have Yorkshires with condiments such as jam, as a dessert. Is that acceptable? The debate continues.
Yorkshire Puddings, served with what seems like everything and anything, are definitely the new kids on the block. I am keen to keep an eye on this new trend, as I think it could be massive over the next couple of years.
So, how do you eat your Yorkshires? Let us know in the comments below or send us a message on social media!
In the meantime, why don’t you try and make your own puds so you can have them exactly the way you like them.
See BBC Good Food’s recipe here:
- Heat oven to 230C/fan 210C/gas 8.
- Drizzle a little sunflower oil evenly into two 4-hole Yorkshire pudding tins or a 12-hole non-stick muffin tin and place in the oven to heat through.
- To make the batter, tip 140g plain flour into a bowl and beat in 4 eggs until smooth.
- Gradually add 200ml milk and carry on beating until the mix is completely lump-free. Season with salt and pepper.
- Pour the batter into a jug, then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes.
- Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned.
- Serve immediately. You can now cool them and freeze for up to 1 month.