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Brits vs Yanks Over Yorkshire Puddings

Written by on May 16, 2018

Americans think they have invented the Yorkshire pudding as a ‘fluffy pancake’

Ah, the humble Yorkshire pudding – it really is one of life’s greatest gifts.

But only when it’s been smothered in gravy as part of a Sunday roast and not doused in jam and icing sugar and eaten for brunch.

Yep, you read that right, jam and icing sugar – because apparently in America that’s what they do to their Yorkshire puds.

When the New York Times recently shared a recipe for something they called a ‘Dutch Baby’ accompanied by a picture of a massive Yorkshire pudding, they probably weren’t anticipating the backlash they would receive from a legion of pudding-loving Brits.

And to describe the pudding as a ‘fluffy pancake’ really didn’t sit well with anyone this side of the pond.

And react they did, with Twitter awash with comments saying their beloved Yorkshire pudding had been ruined.

Mrs Krampus wrote: ‘Aunt Bessie would be turning in her grave.’

While Sylvia Kendall said: ‘Fluffy pancake ? It’s a YORKSHIRE PUDDING, don’t even think of calling it anything else, especially in Yorkshire. I am spitting feathers right now.’

And suggesting it could eaten ‘for breakfast, lunch and dessert any time of year’ and served ‘with syrup, preserves, confectioners’ sugar or cinnamon sugar,’ was probably all too much for some online pudding fans.

Becky wrote: ‘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.’

A batter of eggs, flour and milk, cooked in the oven for around 30 minutes – yeah, it’s a Yorkshire pudding in all but name, mate – despite how much icing sugar and jam you eat it with.

Although I personally wouldn’t recommend that serving suggestion.


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