Back بودينج يوركشاير Arabic Yorkşir pudinqi AZ Yorkshire pudding Catalan Yorkshirský pudink Czech Pwdin Efrog CY Yorkshire Pudding German Yorkshire pudding Spanish Yorkshire pudding Finnish Yorkshire pudding French פודינג יורקשייר HE
 Yorkshire puddings | |
| Alternative names | Yorkshire |
|---|---|
| Type | Pudding |
| Place of origin | England |
| Region or state | Northern England |
| Main ingredients | Milk or water, flour and eggs |
Yorkshire pudding is a baked pudding made from a batter of eggs, flour, and milk or water.[1] A common English side dish, it is a versatile food that can be served in numerous ways depending on its ingredients, size, and the accompanying components of the meal. As a first course, it can be served with onion gravy. For a main course, it may be served with meat and gravy — traditionally roast beef — as part of the traditional Sunday roast, but can also be filled with foods such as bangers and mash to make a meal. Sausages can be added to make toad in the hole. In some parts of England, (especially the Midlands) the Yorkshire pudding can be eaten as a dessert, with a sweet sauce. The 18th-century cookery writer Hannah Glasse was the first to use the term "Yorkshire pudding" in print.
Yorkshire puddings are similar to Dutch baby pancakes,[2] and to popovers, an American light roll made from an egg batter.[3]
- ^ Siciliano-Rosen, Laura (22 October 2014). "Yorkshire Pudding". Encyclopaedia Britannica. Retrieved 2 July 2018.
- ^ Campbell-Schmitt, Adam (15 May 2018). "Dutch Baby or Yorkshire Pudding? Brits Argue Their Savory Dish Should Never Go Sweet". Food & Wine. Retrieved 27 September 2018.
- ^ McGee, Harold (16 November 2004). On Food and Cooking: The Science and lore of the Kitchen. Simon & Schuster. p. 551. ISBN 9780684800011.