Yorkshire Dales food blog


The Best Yorkshire Pudding Recipes
Yorkshire Pudding

Yorkshire Pudding

OK so which is the best Yorkshire Pudding Recipe?

Delia Smith suggests a mixture of water & milk whilst The Hairy Bikers suggest an all whole milk mixture?

The key elements regardless of precise quantity must be a really hot tray pre greased with a little spot of lard, oil or butter and it must be hot before you put the mixture into it, so that’s a really hot bun tray or cake tin so the oil/fat is smoking…

My simple recipe is:-

4oz plain flour, 2 really fresh free range eggs, half a pint of full fat milk, a little lard or oil

Method:-

Sieve flour into dish, create hollow in flour and crack egg in, gradually add milk whilst whisking by hand, no need to rest the mixture just pour into a really hot bun tray or baking tin which must have smoking hot fat.

Tradition states that Yorkshire Puddings should be served with gravy as a starter, the idea being that when meat was in short supply or just out of the family budget you could fill up on Yorkshire’s and then have less meat with the main course.  Now we always have the Yorkshire Puddings with the main course filled with delicious beef gravy but Mum also used to serve them as a dessert or should that be “for pudding” just like a crepe or pancake but a different shape! served with butter, a little milk and sugar or simply drizzled with golden syrup.

Small Yorkshire puddings are also perfect for canapés or bite size party snacks, with a slither of beef, a drizzle of gravy and a dollop of horseradish sauce!  mmm a fantastic alternative to smoked salmon on brown bread..



The Old Hall, Threshfield – Mexican Rib Eye Steak

A birthday tea treat with the family, we set off not really knowing where to go, we passed The Angel @ Hetton? The Devonshire @ Cracoe? The Fountaine @ Linton? maybe somewhere different for a change so we headed for The Old Hall Inn at Threshfield just before Grassington.  The Old Hall always looks welcoming as I’m driving past but had not tried eating here for years.  I had heard good things about the staff, the food & the beer so we parked up and headed in, on a Wednesday night the place was really quite busy and got busier as the night progressed.

The menu is displayed all around the lounge bar and specials on blackboards above the bar and all in addition to the standard menu, a lot to digest! we settled down with a creamy pint of Timothy Taylors Landlord and studied the vast selection, lots of meat & fish choices and I did briefly glimpse some vegetarian stuff!

We ordered a typical mix of steak for the boys and fish for the girls, I don’t know why but that’s the way it was!  Rather than my usual and preferred unadulterated steak both big brother and I went for the Mexican Rib Eye Steak with lime, garlic & chilli marinade and sauteed pots served with a  ramekin of  perfectly cooked veg (7 different vegetables crammed into a small ramekin!)  Eldest son must have been feeling peckish and choose well, going for the Mixed Grill and a good example it was, with steak, gammon, sausage, black pudding, pork chop, lamb chop and egg.  Youngest son went for a lighter option of the House Pate with a side order of chips and the Lady had the fish dish, apologies didn’t catch the fish dish details but it was duly polished off and looked well!

Puddings to finish were all excellent and included a Chocolate Pudding with Chocolate Sauce, Caramelised Baked Lemon Tart with Creme Fraiche & Creme Brulee.

Total bill £100 for 5 people including drinks, good value for great food, great pub and great staff…  as we were leaving the Wednesday quiz was starting and the pub was packed!



Mutton and caper pudding with honey-glazed baby vegetables, fondant potatoes and haggis
September 3, 2009, 4:09 pm
Filed under: Recipes | Tags: , , , , , , , , , , , , ,

Hairy Bikers Food Tour of Britain – BBC2

Food Tour of Great Britain

Food Tour of Great Britain

I missed the start of this series on BBC2 but caught up with an episode on BBC iPlayer last night and loved the Mutton Pudding recipe or to give it its full title “Mutton and caper pudding with honey-glazed baby vegetables, fondant potatoes and haggis”

A delicious looking Mutton steamed suet pudding served with honey glazed vegetables and battered haggis, full Recipe on the BBC site here and the Dumfries & Galloway show will be available for a short time on BBC Iplayer here



Yorkshire Puddin
August 12, 2009, 12:10 am
Filed under: Yorkshire Dales Food | Tags: , , , ,

Yorkshire Puddin (a monologue)

By R P Weston and Bert Lee 1940

Ay waitress, escuse me a minute , now listen,
I’m not finding fault but ere miss,
taties is gradeley – beef is reet
But wot kind of puddin is this

Wot, Yorkshire puddin, no – cum cum – CUM CUM
wot Yorkshire puddin tha say
It’s puddin I grant thee – its some sort of puddin,
It’s not Yorkshire puddin nay nay

Real Yorkshire puddin’s a poem in batter
To make one’s an art not a trade,
Now listen to me I’m going to tell thee
how first Yorkshire puddin were made

A young Angel on furlough from ‘eaven
Cum flying above Malham moor
and this Angel poor thing got a cramp in a wing
and cum down at old woman’s door

Old woman said “ee its an Angel,
I’m reet suprised to see thee
i’ve not met an Angel before but tha’s welcome
Cum in, ave a nice cup o tea

Angel said “ee thank thee kindly I will”
She had two or three cups o tea
three or four sally lunns, a couple of buns
Angels eat lightly tha see

T’old woman lookin at clock said by gum!
ee’s due back from fields is me Dan
Enjoy thee tea, tha must excuse me
I must make puddin for me old man

Then Angel said gimmee tha bowl
flour, watter, eggs, salt an all
I’ll show thee how we makes puddins in eaven
for Peter,Thomas and Paul

Old woman give er things
and Angel pushed back er wings and said “ush”
Then she tenderley tickled mixture wi spoon
like an artist would paint with a brush

Aye she mixed that puddin wth heavenly magic,
she played with spoon in dough
like Paderewski plays t’piano
or Kressler would twiddle is bow

An when she’d done she put it in t’oven
and said t’old woman ” goodbye”
And flew away leaving first Yorkshire puddin
that ever were made – and thats why

It melts in mouth like snow in sunshine
As light a a maiden’s first kiss;
As soft as the fluff on the breast of a dove
Not elephant’s leather like this!

It’s real yorkshire puddin that makes yorkshire lasses
so buxom and broad in t’ips
It’s real yorkshire puddin that makes yorkshire cricketers
win county championships

It’s real yorkshire puddin that gives me dreams
of a real paradise up above,
were at last trump, i’ll queue for a lump
of real yorkshire puddin I love

And there on a cloud away from t’crowd
In a real paradise not a dud un
I’ll do nowt for ever an ever
but gollop up real yorkshire puddin

Sorry but I couldn’t resist this, kindly supplied by Brian Jackson, Malham



More Pies – Drake & Macefield this time!
June 17, 2009, 11:19 am
Filed under: Food, Yorkshire Dales Food, butcher | Tags: , , , , , , , , , , ,

Drake & Macefield Butchers in Skipton & Settle produce my favourite Sausage Roll, they are very popular and always run out when I arrive so tried the pork pie and I spotted one last lonely Steak & Kidney pudding, had to try that as well and they were both excellent.  You must try the Steak Pudding, full of steak and some nice chunks of kidney, enrobed in a rich meaty gravy and a light herb suet crust, steam over a pan of water for 20 minutes and make some rich gravy to go with it, fantastic!



Black Pudding bake
April 22, 2009, 11:39 pm
Filed under: Recipes | Tags: , , , , , , , , , ,

A Guest recipe post from PB, maybe the first of many?

Boiled potatoes first. Then added them in a tray with a chilli and slices of black pudding and the chopped onion and the tin of cannellini beans. Then added a pint of veg stock over the top and baked for 30 mins until it was nearly dry. Was very tasty…



Black Pudding Salad

Perfect for an easy starter that you can prepare and dish up before you finish off the main course, Black Pudding Salad with cherry tomatoes and soft boiled egg and a classic vinaigrette dressing.

Ingredients:-

  • Black Pudding, allow 1 x 1cm thick slice per person
  • Mixed green salad, e.g. lettuce, watercress & rocket
  • Cherry tomatoes (the small vine cherry tom’s are great)
  • Small free range eggs (Bantam eggs are perfect)
  • Seasoning, salt & pepper to taste

Method:-

  1. Fry the black pudding slices for approx 2 mins on each side or pop in the oven for 10 mins and allow to cool.
  2. dress a side plate for each person with the green salad leaves
  3. crumble the cool black pudding onto middle of salad leaves
  4. add half a soft boiled egg and a few cherry vine tomatoes to side of each plate
  5. just before serving drizzle with dressing or serve with a jug of dressing to pour on yourself

Classic Vinaigrette Dressing

Ingredients:-

  • 2 tbsp white wine vinegar
  • 2 tbsp raspberry vinegar
  • 2 heaped tsp Dijon mustard
  • 3 cloves garlic peeled & crushed
  • 6 tbsp Wharfe Valley Yorkshire rapeseed oi
  • 4 tbsp Olive oil
  • 2 tsp caster or granulated sugar
  • salt & freshly ground black pepper

Method:-

  1. measure all ingredients into a clean jam jar
  2. with the lid on the jar shake vigorously for 30 secs whilst dancing to the radio!
  3. best prepared a few hours before you need it so the flavours can infuse, best served at room temperature


Toad in the Hole
December 16, 2008, 11:29 pm
Filed under: Eating, Food, Recipes | Tags: , , , , , , , , , , , ,

Not had much inspiring to write about but thought I would give you the benefit of my Toad in the Hole recipe, always great for a quick family meal, and fantastic with Paganum bangers (pork sausages).

I used a large Aga roasting tin, cut the links and threw the sausages into the roasting tin, shouldn’t need any oil as some fat will come out of the sausages as they start to cook.  These sausages were classic pork sausage 500g/1.1lb of sausages, don’t prick them or anything just throw them into the pan.  I cooked for 7 mins in the top oven of the Aga and then removed and poured in the Yorkshire Pudding mixture, I used Delia’s recipe below but doubled all ingredients to feed hungry family of four!  If no Aga then approx gas mark 7, 425F, 220C.

Ingredients:-

  • 3oz/75g Plain Flour
  • 1 egg
  • 3floz/75ml Milk (I used Green Top!)
  • 2floz/50ml Water
  • salt & pepper to taste

Method:-

  • To make the Yorkshire Pudding batter sift flour into bowl,
  • make a well in middle with an egg then break egg into well,
  • gradually combine milk and water into flour in bowl with electric hand whisk,
  • season with a pinch of salt & pepper.

Just double up recipe for larger quantities.  If your just making Yorkshire Puddings then same recipe as above but heat a little oil or dripping in a bun tin before pouring a little of the mixture in each section and returning to oven.

Of course you MUST serve with onion gravy, I finely sliced 2 shallots/pickling onions, sauteed until golden in a big knob of butter, added water, pepper and then Original Bisto Powder (not those horrible granule things!)  for a quick tasty onion gravy, served with new potatoes or mashed and cabbage.  I had the coffee whilst making this and just love my Nespresso coffee machine, best invention since sliced bread….



Yorkshire Dales Meat for a Corporate Gift?

Would you order or appreciate a corporate gift of Yorkshire Dales Meat delivered to your office or home?

What particular things would appeal? Specialities like Yorkshire Dales Salami, Porcetta, Yorkshire Dales Lamb or maybe a breakfast box of great sausages, bacon and black pudding?

We have received orders for Wedding Gifts in the past from Yorkshire expats, half a lamb, does the idea appeal to you?

A few festive hampers now on the Paganum Farmers Market site here www.paganum.co.uk

Yorkshire Dales Food Hamper in Wool insulated Eco Packaging

Yorkshire Dales Food Hamper in Wool insulated Eco Packaging