Yorkshire Pudding

Published on 27 December 2024 by Andrew Owen (2 minutes)

If you want to know about Yorkshire, I recommend Bill Bryson’s “Notes from a Small Island”. Although I’m not sure if he mentions Henderson’s Relish (a condiment that the locals consider superior in every way to Worcestershire Sauce), or Yorkshire Tea (which I used to have to distribute when I was working with the HM Bark Endeavour replica). During my time with the ship, we dry docked in Kingston-Upon-Hull and were open to the public for six weeks in Whitby. Some of my memories from that time include:

• Sailing a yacht off Scarborough.
• Going to Spiders (goth) nightclub.
• Hull History Centre (with a joke in Latin for fans of Monty Python).
• The best aquarium I’ve been to in the Northern Hemisphere.
• Grimsby Fishing Heritage Centre,
• Watching Middlesborough play at home. I don’t remember the game, but I remember the Newcastle fan in the wrong side of the stadium.
• Singing Stand and Deliver in full 1700s red coat uniform at the Captain Cook Pub.
• Going to The Shambles.
• Cod and chips, scraps, scampi and whitebait at Fish Box in Whitby.
• Hearing The Herring Song for the first time at a folk night at one of Whitby’s many pubs.

Traditional Yorkshire pudding recipes include water and beef dripping, but I prefer a thicker batter. If you’re serving with red meat, you can add one to two tablespoons of dripipng to this recipe.

• 75 g plain flour
• 2 eggs
• 100ml whole milk
• pinch of salt
• ground black pepper
• pinch of thyme
• dash of Henderson’s Relish

Get the oil hot first before you add the batter.