Yorkshire Puddings

[NorthernLiner]

Help us settle this discussion!

Are Yorkshire Puddings an accompaniment for all types of roast dinners, or should they only be for certain meats?

<<I’m going to attempt a poll to gauge the wisdom of the MN collective 😁>>

Beef only, and made in one large tin with the fat from the beef.

Other dry, puffy batter puddings cooked in oil are distictly inferior.

We have them with every roast in this house and have really big 'bowl' ones when we have a stew/casserole.

OP that looks amazing! 👏🏼

The family elders here make one big pudding in a roasting tray, served with gravy, as a starter. As is the Yorkshire tradition.
I make batches of medium ones and serve with any roast, Christmas dinner, casserole, hash, stew etc.

If you have to buy them, the gluten free in the chilled aisle are brilliant-very crisp.

You can even make them in an air fryer in individual ramekins.

I will add my lone voice to this thread to restate that gravy ruins all meals and especially a lovely light fluffy Yorkshire like the one in that pic.

*runs off

You can eat them with anything

Perfect for any roast, casserole and mince n tatties

I know someone who has them with jam.

Beef only in this house.

Traditionally it's only with beef or in toad in the hole and that's what I prefer.
But I know now people like to serve it with all roast dinners

YP's were originally eaten as a starter with gravy in Yorkshire. The idea was to fill everyone up before dinner when money was short. Years ago the pudding would have been one large one cooked under the meat to catch its fat and flavours. If served as part of a roast, the traditional meat would definitely be beef (roast beef and yorkshire pudding). Sometime in the 1980's pubs and restaurants started to add yorkshires to all their roasts. It became standard practice and customers came to expect a yorkshire not only with beef but with chicken, lamb etc. I didn't know anyone who had yorkshire puddings with Christmas dinner or weekday meals before the 1980's. Maybe the introduction of ready made yorkshires made it easier to serve them beyond the Sunday roast.

I voted roast beef only, but we do sometimes have them with lamb. I don't know why, but I just don't think they go with chicken or roast pork, both of these should come with stuffing and, in the case of pork, apple sauce.

We do have them with roast beef but also chicken sometimes depending on who’s home to eat with us.
dh makes a tray of 12 and dd and I will sometimes have 4 each 😂 I love the ones in the middle which are sometimes ever so slightly still a bit stodgy but all YP’s are delicious if you’ve made them yourself. I hate shop bought ones.

Sorry, meant to add that it is also traditional to serve cold, leftover yorkshire with treacle or jam - but I think this is still quite a north country thing?

Yorkshire gal here. We have Yorkshire puddings with every roast dinner and any type of meat. I HAVE to eat them with gravy. My youngest is so fussy and only wants one Yorkshire for dinner, nothing else. Obviously he is made to try everything else. DH is not English and loves Yorkshire puds.
One thing I had never heard of was the Yorkshire pud desserts. That's a new one on me. Not sure I could eat one with jam or custard, it's ingrained in me to eat them with roast dinners. I couldn't eat a roast dinner without a Yorkshire. Also, if I went to a carvery restaurant and they didn't serve Yorkshire puds I would not be eating there.

DD2 says Yorkshire Puddings belong anywhere there is gravy, but we have evolved through yorkshire puddings with sage and onion stuffing balls (thanks Aldi for this idea as a Christmas starter) to Yorkshire puddings with stuffing of any kind and chips, so no gravy in sight. I’m on the side of why wouldn’t you serve yorkshires with anything. Food of the gods!

Only for roast beef.

Every roast, and sausages.

Roast beef and sausages only. I’m from Yorkshire.

We've called them Sunday Cake since DS was tiny, which has caught on across friends and family.

They are served with every roast at his specific favourite part.

Could not agree more. Gravy is vile and ruins lovely food. It makes crispy food like yorkshires, roast potatoes etc soggy and makes everything taste of gravy YUK.

Thankfully DH is of the same opinion and we don't have gravy on any meals except stew

You and your DH are welcome round my house for tea any time @mydogisthebest

Beef. Or chicken/turkey.
Can't imagine having with pork and def not lamb.
Im Yorkshire for many many generations.

You can eat them how and when you like, but they are traditionally an accompaniment to roast beef.

I couldn’t give a shiny shit if you or anyone else wants to eat them with chicken, pork lamb, fish fingers, curry, whatever.

But if anybody tries to tell me that my roast chicken/pork/lamb is in anyway incomplete without a Yorkshire pudding, I’ll consider their opinions on that, food generally , and frankly else in life to be not worth listening to.

It's only food so nae rules as far as I am concerned. Doubtless roast beef is the traditional meat accompaniment to YPs but anything beefy will do; beef casserole - even Bouef Bourgignon - and especially Lishman's steak, ale and Stilton pies. Must get some soon.

PuppyMonkey:· Yesterday 17:42

I will add my lone voice to this thread to restate that gravy ruins all meals

What, even salad?

My elderly student landlady in Yorkshire (aeons ago) used to serve YP before the meat, with gravy. Her YPs had sultanas in. I found it odd at first but certainly enjoyed it.
She still used ‘thee and thou’ too - but only that I ever heard, to her budgie. He liked to sit on the mantelpiece and knock all her little ornaments over. Hence ‘What’s tha’ doing, tha’ little booger!’ But she loved him dearly.