00:00This is pudding. This is pudding. And this is also pudding, Yorkshire pudding.
00:07Welcome to York, in the north of England, where pudding might mean starter, dinner or dessert.
00:14But what exactly is Yorkshire pudding? Why is it called pudding? And why isn't it sweet?
00:21Before we dig into all of that, let's see what the people of York make of it.
00:25Love it. Love it. Absolutely obsessed. That's my favourite part of Yorkshire.
00:31It's just a culinary heritage. It's just traditional. It was my first love and it stays.
00:37This pudding appears to be the true heartthrob of York. To find out how it's made, we're visiting the star
00:44in the city.
00:45And yes, that's the restaurant's name, not the pudding's title. Meet the executive chef, Josh, who gives us an inside
00:52look at this special dish.
00:53It's our county's biggest export. Everybody knows a Yorkshire pudding for all around the world, you know.
01:01I would describe it as a risen pancake with a hole in the middle that you can fill full of
01:08gravy.
01:09Traditionally, Yorkshire pudding is served with a Sunday roast. Vegetables, roast potatoes, beef, the pudding, and very important also, gravy.
01:22A lot of gravy.
01:24Let's get into how the pudding is made.
01:28OK, so we start with the batter for Yorkshire pudding, which is eggs, semi-skinned milk, plain flour.
01:35OK, so there's 200 millilitres of each in there. There's no real secret to it. It's just equal quantities, just
01:43whisked up till it's smooth.
01:49There, sorry. You're sort of looking for a double cream pouring consistency. That's about right.
01:56Now let this rest, ideally overnight. And then tomorrow morning, some salt in there, just to season it up. Really
02:05important. And then we cook them.
02:08Next up, preparing the tins. Traditionally, Yorkshire puddings are made with beef drippings. But for this vegetarian version, Josh uses
02:18oil instead.
02:20The tins then go into a 200 Celsius oven to heat up.
02:25We give them five minutes to get the trays nice and hot, so when the batter hits the oil, they'll
02:29puff really quickly.
02:31So now we've got the oil nice and hot. You can hear it sizzling away. It's a good sign.
02:36It's important to try and get the batter right in the middle. They'll rise up evenly. If you go off
02:42to one side, they'll all be a bit wonky and a bit skew.
02:46So this is the important part. And they'll go in there at 185 degrees for exactly 33 minutes.
02:59Now the question that's on everyone's mind, why is it called pudding? Back then, pudding just meant anything baked in
03:06batter.
03:07Time to take out the nice and puffy puddings.
03:11In the centre there, nice and hot. Really important, so nice and hot helps them take on all that lovely
03:16gravy.
03:17We've got our IPA and vegetable beef gravy.
03:23Just pour over the top of here. Can't actually be too much gravy. It's not possible. So we make sure
03:29we fill up all the middle there.
03:31And then it's finished with some fresh horseradish. Real hot heat. Goes perfectly with the beef gravy.
03:42The pudding is ready. Time to serve it. What does it taste like?
03:47Like a jolly good. Traditional Yorkshire pudding should taste.
03:54Yorkshire pudding may be a simple dish, but everyone has their own way of enjoying it.
03:59So how do you like your Yorkshire pudding?
04:04Thank you. Yorkshire pudding.
04:08I think with sausages in, tote in the hole.
04:12Savory, with the gravy.
04:15The traditional Yorkshire pudding has been winning over British hearts for 300 years.
04:20Today it's no longer just something to fill you up. It's a true speciality.
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