Yorkshire Pudding, the direct route to a Yorkshire man’s heart.

For as long as I can remember, my favourite meal has always been a full Roast Dinner, traditionally served on a Sunday, or a National day of importance.  Yorkshire pudding, roast beef, vegetables, and roast/mashed potato’s, partnered with beef stock gravy; so thick you could stand a fork upright in it. My Gran made the best Sunday roast dinner, which, in my mind, has never been matched to this day. Though I can knock out a wondrous ‘Yorkshire pud’, as well as a full roast, if I modestly say so myself.   

There are steadfast rules to follow when making the Yorkshire ‘pud’, and sacred oaths covering recipes that are handed down from generation to generation, each to be observed and never to be revealed. There is also a set of unwritten rules, whispered clandestinely between men-folk at the bar on a Sunday lunchtime, of which I am now prepared to place before you, so you can come to appreciate the importance of the Pudding that is the traditional beating heart cuisine of Yorkshire.roast-beef-yorkshire-pudding

Before going any further, you must cross your fingers on your right hand, place the trigger finger of your left hand into your left ear-hole, and spit hard and high. YOU HAVE NOW MADE, AND TAKEN, THE NORTHERN OATH (which incidentally should have been done outside due to the later part of it).

Prior to marriage, and to warrant eternal bliss, a Northern man should ensure the following… Insist on tasting your future wife’s Yorkshire puddings; two chances should be given, as the first effort could be a pure fluke. Insist on witnessing the preparation of the mix, and never take your eyes off the oven door to ensure that an ‘Aunt-Bessie’ frozen batch has not been switched for the original hand made ones. If you discover any form of switch, simply stand up and excuse your self. The pub will still be open. 

If your potential wife’s ‘Yorkshires’ pass muster, then follow up the following week with a full test run on a traditional Sunday roast dinner, paying particular attention to the standard of the onion and beef stock gravy. Also bear in mind that the gravy must always sit in a receptacle that does not drip. And remember, watery gravy is the work of the Devil, as only an Angel can produce thick gravy! A second attempt at thickening the gravy should be offered, if this fails, simply stand up and excuse your self. The pub will still be open.images-1

Once cooked, visually assess the exterior of the Beef joint. Particular care should be taken to observe the darkened edges of the joint. Ensure that they are not dry and over burnt; slight crispness is acceptable. Follow tradition by taking the first end cut, followed by two slim ¼”cuts, which should be tender and slightly pink in the middle. If the beef joint is burnt and dry within, simply stand up and excuse your self. The pub will still be open.

You should also arrive prior to the Sunday roast being prepared, as it has been known for a potential brides Mother to prep, cook, and leg it out of the back door, allowing the daughter to take the praise. If you are offered pre-cut slices not taken from a joint, but from (I can barely bring myself to type this) ‘a boil in the bag’ meal, or ‘micro waved’ from a packet, simply stand up and excuse your self. The pub will still be open. 

Vegetables should not be over cooked, they should also be fresh and direct from God’s green earth, not ever from a tin. If they are ‘tinned’, simply stand up and excuse your self. The pub will still be open.

Last of all, beverage. Unless it is God’s birthday (Christmas day), there should be an empty pint glass (never a wine glass) stood at the right hand side of your dinner place, slightly forward of your knife.  If wine only is offered, decline it politely and with dignity, and state that you can’t stay long, as you have to meet a mate in the pub, which will still be open. On God’s birthday only women should drink white wine, men will be offered red wine, which should be accepted, as the Queens speech at 15:00 hrs has to be toasted by one and all. Beer should flow as usual. If for some aberrant reason the beer has run out, and you are offered more wine, simply stand up and excuse your self. The pub will still be open.

Yorkshire Pudding. It’s a way of life, and the beating heart gastronomic delight that leads to the capture of the finest men in Yorkshire. As for my Gran’s Yorkshire pudding recipe, as well as my own, I will bequeath it to the readers of this blog upon my death (so hang around for another 50 years). 😉 In the mean time, please follow the live link, in which a ‘pudding burner’ (a Yorkshire wife) reveals and demonstrates her recipe! Best, Quick and Easy Yorkshire Pudding Recipe – How to Make …

Yours Aye.

16 thoughts on “Yorkshire Pudding, the direct route to a Yorkshire man’s heart.”

  1. The roast sounds good as do the potatoes and veggies, but the pudding I question. My mom makes the best banana pudding and bread pudding with lemon sauce – now that is good stuff on Sunday dinner.

    1. Lou, the Yorkshire pudding is not a dessert style pudding. It was originally made as a starter; a large Yorkshire pudding with onion and beef gravy. During times of austerity the intention was to fill a person up prior to eating a small humble meal.

      The fact that Yorkshire puddings contain pepper, places it away from the sweet dessert range…


    1. Old AF Sarge, tomorrow is my last Sunday roast until the end of summer (BBQ season here forth). But, I am going out with a bang and a belly full of Yorkshire puds!


  2. You know after having lived there for a short time within the environs of London, I have to tell you every home-cooked meal I ever had was overcooked with the standard of their vegetables being ‘mushy’ peas…that photograph looks great but I discovered the best place to eat at least in London Town was one of the hundreds of French restaurants located there…I may be mistaken but that photo looks too good to be true….or maybe there’s somewhere in Britain where it looks like that photo and tastes just as good at the same time…I never found that to be the case, however, I’m sorry to say …my favorite restaurant was Basque on Queens Way…and I’m not in the least bit critical because I love Roast Beef (we refer to it as prime rib, actually, nicely medium rare in the middle) with all the above vegetables…I mean I tried….the one thing I really had a problem at least there, was the chicken …the taste of fish was a turnoff for me…I’m sorry if it seems I am being unfairly critical, Ex Bootneck in terms of culinary expertise but I figured it was the difference in taste of our disparate cultures….and our cultures remain similar with only a difference in degree and those individual tastes…I just grew up appreciating different flavors and sensations…and ascribed it ultimately to that…what else have got, sir???….k

  3. Kristen, you named the problem within your first sentence, London! EVERY Roast dinner I make matches the photo, and each one I have had elsewhere is around the same~ish standard.

    I can turn my hand to almost every dish from virtually every country, even the most outrageous, as long as I have the recipe book on hand; obviously Dog is off the menu FULL STOP


    1. I have to agree; I had a feeling it had something to do with London…my Mom, one of my aunts and many of our mutual friends made Yorkshire pudding with our traditional Roast Beef and although it probably would never compare to what you could make, it was passable….it’s all that wonderful fat used in the preparation….what other recipes have you got??….k

  4. That is a picture of a proper Yorkshire pudding! They are best served with drippings and none of this gravy stuff!
    90% of the time that is what we get. 10% of the time we get these little hockey pucks.

    1. Curtis, my local pub makes a single one the size of a dinner plate, which it back fills with the roast dinner, that way you get a bite of ‘pud’ with every fork-full.

      And you are right mate, refined beef dripping is by far the best way of making them (ooooh, giving part of my recipe away)…


  5. Kristen,
    * Toad in the hole.

    * Yorkshire ‘pud’ and corned beef hash with diced veg, seasoned with black pepper and sea salt.
    The ‘pud’ is dinner plate size.
    The sliced corned beef is layered in a casserole dish (that should be covered before placing in the oven) with sliced potato, sliced onion, thin sliced carrots and peas. Beef stock is mixed and poured over the ‘hash’ to avoid it burning or drying out. It is then cooked on a low to medium heat for over two hours, then when the ‘hash’ is ready, simply add it to the middle of the ‘pud’. And then before eating, undo the top button on your trousers 😉

    * Beef wellington.

    The list is endless, and the walks afterwards are long…


    1. Yeah, that’s right, N1… the popovers were essentially the same recipe except placed in muffin/cupcake tins…k

  6. NavyOne, almost the same, but I sense a trap as well as a trick on the play you made for me to reveal ‘the’ family recipe…

    Never going to happen this side of 2063!


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