Call them Yorkshire puddings or call them popovers (there's little difference); these beauties always take centre stage on a Sunday roast.
I am a born and bred Yorkshire woman, so I make these most Sundays and have been doing so since my Mum taught me when I was just 9-years old.
There is fierce rivalry amongst Yorkshire Pudding makers as to the best recipe - everyone has their own method - and size really does matter, the bigger the better it seems.
Ten years ago, I wrote the world's first book dedicated to the puds - The Great Book of Yorkshire Pudding - now in is its fourth edition. This is my tried and tested recipe and so, so easy to make. 400,000 views on YouTube bear a testament to the recipe's success. Here in the UK, I am known as the Yorkshire Pudding Queen.
Traditionally, the puds are served before the roast with hot gravy because looking back to when meat was costly (yes, even more than it is now), eating this carb-packed dish first would fill up empty tummies on the second course needed less meat.
Here, it is a cultural, geographical choice, and you are more likely to see them served this way in Yorkshire.
Don't keep them just for Sundays, though. They make a great midweek meal filled with sausages, a good Irish stew, or hot, spicy chilli. Children love them.
Should you have leftovers (never in my house), they are so good cold smeared with a little jam, honey or Golden Syrup. Serve them as a dessert with a little ice cream - delicious.
I hope you enjoy them.
—Elaine Lemm
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