Yorkshire Pudding: and other Brit Food

[Goddlefrood]

> Geoff wrote:

> > Well, it's certainly nothing like bread....

Goddlefrood:

Here's one to really confuse you, all that is except possibly 
Geoff. If one were to follow a Bakewell Pudding recipe, but not 
use sugar, one would have something akin to a Yorkshire Pudding.

It's nothing like bread at all, probably because no yeast is used. 
Of course, that wouldn't explain unlevened bread, but there we are.

> Catlady
> Biscuits (in the American sense -- what do Brits call them?) 

Goddlefrood:

Crackers or cabin bread depending where you're from.

By the way, generally what you describe are examples of the baker's 
trade. They are akin to bread but not really like it, if you ask me.

> Catlady:

> And the Yorkshire pudding I had once was a lot like other rich 
> hot-air balloons of bread, such as paratha, and I can't remember 
> the name of the Mexican one (which is a dessert sweet). 

Goddlefrood:

The main difference would be in how they are cooked. Yokshire 
puddings are baked in an oven whereas many Indian breads are 
baked in a tandoor and have a different, smoky taste. Some 
Indian breads are also fried.

Enchilladas?

> Catlady:

> Like Steve, I was surprised that it was beside the roast rather 
> than around it. 

Goddlefrood:

Yorkshire puddings can be either on the side or the container for 
the food itself, depends on the size really. Many pubs around where 
I originate from serve meals inside a Yorkshire pudding shaped like 
a soup bowl. Personally I prefer small ones on the side the way my 
mother, who's from Leeds in Yorkshire, makes them.

> Catlady:
> And the name 'Yorkshire pudding', is it like 'Welsh rabbit' -- 
> did Yorkshiremen have the reputation of being poor or stingy, 
> so that the only thing they could afford for 'pudding' ('afters') 
> was more of the side dish of the main meal?

Goddlefrood:

It's rarebit, not rabbit, a common misconception. That's cheese on 

toast to anyone interested.

The Yorkshire pudding was used originally as bread was used, that 
is as a plate. It has nothing to do with the generosity of those 
from Yorkshire. Should anyone ever need to extract a 50 pence piece 
from a Yorkshireman make sure you have a spanner.

There are also many other types of savoury pudding, a pudding in 
places is no more than a wholly enclosed and steamed pastry dish. 
There are also black puddings, that have come up before, it's 
relative the white pudding and several others. The use of the 
word pudding in the context has nothing to do with where in the 
meal it is eaten.

Goddlefrood, who loves Yorkshiremen really, after all most of my 
relatives are from there although my parents migrated across the 
Pennines.