I said last time that puddings would need to be a post unto themselves. So here is that post. Ohh puddings, how I miss them. Now puddings are a funny thing. The term is often used to refer to general dessert. Basically, whatever sweet you have once you finish your supper may be called pudding. These types are usually spongey cakes with a sauce poured on top, sometimes filled with fruit or nuts. However this gets confusing as there are also savoury puddings that can be served with dinner. Lets save the best for last then and start with the savoury.
Yorkshire pudding is definitely my favorite of the savouries and the one you have more likely tried (compared to the others at least). The Yorkshire pudding can even be found in restaurants like Lawry's, where I first tried them, served with roasted meats and veggies just like they are across the pond. Similar, or pretty identical actually, individual Yorkshire puddings are like pop-overs. They belong in the bread category of the dinner, and are made with a thin batter similar to American pancakes, though they do not taste like them. Light, fluffy and delicious. They can be baked individually, as pictured below, or as one ina big pan then sliced into portions.
Sometimes individual puddings will have meat put in the middle, as if the pudding is just the holder for the rest of the meal. Traditionally Yorkshire pudding is baked with leftover meat juices, as the pudding soaks up the flavors nicely, but this is not the case everywhere. So without the juices, these puddings have a nice differentiation from the other commonly known savoury pudding. No blood!
