There was British outrage about the New York Times recipe for a Dutch baby, which some felt was having a yorkshire for pudding
A perceived slight against the yorkshire pudding appears to have thrown the British public into a frenzy, thanks in part to the BBC’s shocking declaration that the “New York Times thinks Yorkshire pudding is a dessert”.
According to BBC News: “confusion has reigned supreme on Twitter after the New York Times tweeted its version of a classic Yorkshire pudding – to be served with ‘syrup, preserves, confectioners’ sugar or cinnamon sugar’.”
Let’s get the cold, hard facts out of the way: the US does not have yorkshire pudding. Grocery stores don’t stock Aunt Bessie’s between the frozen peas, ice cream and mozzarella sticks. Home goods stores don’t carry tins to make yorkshire pudding in alongside cake molds and pie pans.
Instead, we fill the absence with biscuits, rolls and popovers – the yorkshire pudding’s American cousin.
What we certainly don’t do is dress up the Sunday Roast staple in powdered sugar and jam and pretend it’s the same thing.
That is a different dish, the Dutch baby, which when shared by the New York Times on Twitter inspired fierce protestations of: “That’s a Yorkshire pudding, mate.”
The New York Times’s recipe, much like American grocery stores, does not include a mention of yorkshire pudding.
And a keen observer would notice this particular dish is always much larger than the traditional yorkshire pudding – a Dutch baby calls for a large, paella-sized pan.
Sure, giant yorkshires are available in the UK, but as my colleague Alex, a Yorkshireman, explained to me: “The point isn’t really eating a large one but eating a lot of them.”
“They were actually made so that poor families could fill people up with yorkshire puddings so they wouldn’t eat as much meat for a Sunday roast,” he continued. “Yorkshire people always have them as a first course. I reckon I could put away six, easily.”
But the size didn’t matter for some New York Times commenters, including one person who declared: “This is not a dessert! This is a thing of beauty that should be filled with beef and vegetables. Or sausage and mash. It is a Yorkshire pudding.”
Interestingly, in a small, non-scientific survey of six British people, the question ‘have you ever had a yorkshire pudding with sweet, rather than savory, toppings’ was met with, yes, curse words, but also two tales of their families eating it cold with sugar and vinegar.
So, in divisive times such as these, maybe the best thing for all of us to do is to gather around Morrisons yorkshire pudding pizza and accept that big batter-based vestibules can be for more than just gravy.
History. The popover is an American version of Yorkshire pudding and similar batter puddings made in England since the 17th century, The oldest known reference to popovers dates to 1850. The first cookbook to print a recipe for popovers was in 1876.
That is a different dish, the Dutch baby, which when shared by the New York Times on Twitter inspired fierce protestations of: “That’s a Yorkshire pudding, mate.”
Instead, we fill the absence with biscuits, rolls and popovers – the yorkshire pudding’s American cousin.
What we certainly don’t do is dress up the Sunday Roast staple in powdered sugar and jam and pretend it’s the same thing.
So, in divisive times such as these, maybe the best thing for all of us to do is to gather around Morrisons yorkshire pudding pizza and accept that big batter-based vestibules can be for more than just gravy.
Interestingly, in a small, non-scientific survey of six British people, the question ‘have you ever had a yorkshire pudding with sweet, rather than savory, toppings’ was met with, yes, curse words, but also two tales of their families eating it cold with sugar and vinegar.
The original serving of the Yorkshire pudding was as an appetiser to a main meal, usually with gravy. This was because it would fill you up, meaning you wouldn’t eat as much meat, which was expensive. It was originally cooked in northern England over a fire with the meat roasting above it. The fats and juices from the meat would drip into the pudding and provide flavour and colour.
You could even dress these puddings up for the Christmas table – Yorkshire Pudding canapes anyone? While any left over batter could also be used to make a toad in the hole with turkey and gravy – or even topped with cranberries and ice cream – it is Christmas after all.
It would also appear that Yorkshire pudding style dishes are now eaten all over the world. Japan serves them with anything from cheese to jam and with soup. The popover is the US version of the Yorkshire pudding, which dates back to 1850. While Germany and the Netherlands make Dutch Babies which is a flat Yorkshire pudding with berries and sugar on top.
The smaller circular puddings we are more familiar with today date back to Hannah Glasse’s original recipe, in which spoonfuls of batter were dropped into fat surrounding the meat – and often referred to as Yorkshire puffs.
Eggs, for example, are considered one of the most nutritious foods on the planet and contain protein, vitamin B2, B6, B12, zinc, iron and selenium. Milk is also nutrient rich in both protein and fat along with calcium. While flour can provide you with micronutrients. For example one cup of flour includes one gram of thiamin (vitamin B1), which is 85% of your recommended daily intake.
In England they’re called Yorkshire Pudding, in America they’re called Dinner Rolls!
FAQ
Why do Americans call Yorkshire puddings popovers?
Are Yorkshire puddings eaten in America?
Is Yorkshire pudding like American biscuits?
What do Americans call Yorkshire puddings?
The simple answer to what Americans call Yorkshire puddings is “popovers”. This popular American dish is often served with breakfast, drizzled with maple syrup or honey. While the American version may differ from the original Yorkshire pudding recipe, both dishes are delicious in their own right.
What is Yorkshire pudding?
Yorkshire pudding is a British dish made from a batter consisting of eggs, flour, and milk or water. It is usually baked in the oven and served as a main course or as a side dish to roast beef. The dish is traditionally eaten in Yorkshire, England, and is widely popular throughout the United Kingdom and the Commonwealth.
Why are Yorkshire puddings called popovers?
Yorkshire puddings are a traditional British dish that has gained popularity around the world. In America, this dish is also known as popovers. The name ‘popovers’ is derived from the tendency of the Yorkshire pudding batter to ‘pop-over’ the sides of the muffin tin or popover pan during cooking.
What is Yorkshire pudding batter?
The batter is similar to that of Yorkshire pudding and is made with eggs, flour, milk, and salt. However, American versions typically do not include the meat drippings that are traditionally used in Yorkshire pudding batter. In certain parts of the United States, Yorkshire Puddings are known by different names.