Harry Potter and friends have eaten it. It is mentioned in several of Charles Dickens' tales, too. Quintessentially British and not necessarily a dessert, recipes of this dish appear as early as the 1700s. So, what are we talking about?
Americans think of pudding as the rich, creamy chocolaty dessert. Yorkshire pudding is far from that. Also called "Toad in the Hole," this dish hails from Northern England. It is a familiar sidekick to a traditional Sunday Roast and is versatile enough to stand on its own when filled with savory bits such as meats and root vegetables. These delicate delights may also be filled with jam or syrup to serve as dessert.
Yorkshire pudding recipes are found as early as the 17th century in England. In America, popovers are our version of Yorkshire pudding and made their cookbook debut in 1876. The main difference between the two is that Yorkshire pudding is typically baked in a pan greased with the roast drippings.
Yorkshire pudding isn't exactly what the name implies; however, the savory browned popover certainly sounds delicious. Whether you call it Yorkshire pudding or popovers, enjoy them as appetizers or with gravy for dinner. And be sure to savor directly from the oven to capture them at their best.
Article by Kelsey Ward and Rhonda Stephens
Originally published in Frederick Lifestyle