Not that I’m admitting this is a degenerate meal, but it seems to be looked down on by everyone I know and haven’t convinced to try it yet.
- Basic plain pasta shells, cooked normally
- Drain water
- Add like half a block at least of chopped-up basic cheddar and stir it while it melts
- Stuff into six (this is the appropriate amount, trust me) Yorkshires
- Throw the pan away due to burnt cheese
Easy peasy, lemon…cheezy? I await your judgement.
*whoever replies with a penis joke first, loses
My wife makes Yorkie Puds with Sunday dinner because she’s a good wifey. I do the washing up, wait for everyone to leave the dining room, then pour golden syrup in the left over puddings and nomnomnom.
Apparently it was something they did back int day anyway so it’s not really that degenerate, just old people food.
Also FYI Yorkshire Puddings were meant to be an entrée to a full Sunday Dinner. Times were hard so you’d eat these to fill up a bit because there was fuck all int main course.
When I was growing up, I was given them with jam as a starter.
Although we still had them with the Sunday dinner too. Filled with gravy was my favourite way, which we called a “paddling pool” because our puddings were fairly wide and flat with a raised edge. Must have been the shape of the pan we had.
I don’t understand. What does “left over” mean in this context? I normally understand it to mean that you didn’t eat them all but that can’t be right.
I make Yorkshire Puddings every Sunday, but I can’t say I ever get too adventurous with them, by which I mean I never do any deliberate experimentation. Any deviation from my standard recipe only comes by accident, but one such deviation has since become standard; one time when I fudged the ratio of milk to water a bit, I think by entirely forgetting the water, it was actually liked a bit better, so the ratio of water to milk has since been shifted.
Back when my siblings went to university, though, we didn’t shift the quantities we made any, leaving some left over to be eaten as a snack later in the night, or in my brother’s case, as breakfast. Said leftover puddings were not eaten with gravy, as the main course puddings; my desert puddings were eaten with some maple syrup, whilst I think my brother made some kind of marmite sandwich out of them to have as breakfast.
On the origin of puddings by means of natural selection or the preservation of flavoured mistakes in the struggle for life
We used to have carrots, cauliflower and broccoli in a cheese sauce with yorkies as a meal (this wasn’t to use up left over yorkies because that doesn’t happen in our house).
From the other side of the pond, am I getting this right? “Yorkshire Pudding” is what we’d call a “bread bowl”, and there are some traditions about what is proper to put into the bowl? (Why would it not be any soup or dip?)
No! No no no no no. Yorkshire puddings are their own thing, not bread at all. They’re made of eggs, flour and milk, basically the same stuff as what we would call a pancake and you might call a “crepe” except sort of puffed up in the shape of…well…a Yorkshire pudding.
All that said, I have totally used them to scoop up soup although this is definitely not their intended purpose.
It’s not really a bread bowl, the closest thing over here is something called a popover. I usually make giant yorkshires though, with an entire roast dinner and gravy inside them.
Your photo makes me feel a little bit unwell. Sorry.
