We use to have our yorkshire pud with gravy first before the big sunday dinner, the put jam on the left over for a sweet.
Do you still do that now ?

My gran still does it. I prefer to have the lot on the same plate.

We don't have yorkshire puds these days....bluddie cholesterol, well only ocasionally, and always first with ooodles of thick onion gravy......drooool :heyhey:

Not quite true, i saw plenty of people in sheff last year pigging at lunch time eating yorkies filled with curry !

Originally posted by poppins
Not quite true, i saw plenty of people in sheff last year pigging at lunch time eating yorkies filled with curry !

I know them greedy sods do it poppins.... it's just me :confused:

Not had yorkshires as a starter for years. Makes the meal a little more interesting although I still prefer it with the meal so I can stuff them full of meat n veg. :D

I have had Yorkshires Last! Mmm mmm mmm with lemon and sugar ;) got that off my Mum as she used to have them for a sweet when she was small...

We always have it as a starter, sage & onion pudding, it's stoddgy in the bottom and crisp round the edges. It does work though, you don't need to buy as much food for the main course.

The old tradition was to eat the pud as a starter, my father in law always insisted on having his first, in the old days it was a cheap way of filling tums when meat was expensive for most working families. The purists would throw up there hands in horror when I say that my mum always made the Yorkshire pud with beef dripping, crisp and very tasty, but I supose it would be considered very unhealthy nowadays.

No, dripping is the best thing to use.
Even Delia Smith recomends it.

Originally posted by nick2
No, dripping is the best thing to use.
Even Delia Smith recomends it.

Yup, helps them rise better.

I remember my grandad saying it was only sad folk from Lancashire that ate their puddings with their meal...probably started the war of the roses that!

I cannot seem to perfect my timing with my puds's and also I cannot seem to make them too big. My nan used to make one large one out of the roasting dish that the meat had been in and cut it up...my grandad used to have one large one filled with gravy!

Never heard of using dripping but I will only cook puddings using lard...which is as in another thread in short supply. I may have to try dripping then?

Moon

Mmmmmmm. Dripping sandwiches.... yaaaggghhhh...

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JGH

I'm definitely a fan of the Yorkshire Pud and strawberry jam idea, all my friends thinks it's a ridiculous concept though, but heay, it's their loss.

Obviously it's not something to be enjoyed too often though or you'll end up like a house side!