Saturday, 15 November 2008

How high is your Yorkshire?

After much research The Royal Society of Chemists (RSC) has published guidelines saying a pudding has to be more than 4in (10cm) tall. According to scientist John Emsley, another ingredient for success is native Yorkshire blood. He said: "It's the instinct of people born and raised in Yorkshire. You can tell if the cook has the right touch." The judgement followed an inquiry from an Englishman living in the USA who e-mailed the society seeking scientific advice on the chemistry of the dish following a string of kitchen flops.

According to the RSC the pudding should always be served as a separate course before the main meal, and the best gravy made from the juices of a roast joint should be used. When I first went to Leeds I discovered that Mrs Smith with whom I lodged for a while was a great cook. Evening meals, when I was there, were first class but Sunday lunch was the piece de resistance. Like all good Yorkshire housewives she served Yorkshire pudding and 'proper' gravy as a separate course before the main meal. The original theory is said to have bene that it was to fill up the belly and save money by serving less of the more expensive main course. Mrs Smith didn't seem to realise that was the objective and served the most enormous Yorkshire Pudding - halved between us, followed by a huge main course and then a big (and usually equally filling) dessert. Sunday afternoons were spent snoozing. It's the only time in my life I've been over 81/2 stone!

For my recipe for Yorkshire Pudding mix see Toad-in-the-Hole.

1 comment:

  1. Of course the one ingredient that many people can't find is a proper Yorkshireman to stir the batter!


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