Did you know these facts about Yorkshire Pudding?
- The first Sunday of the month each February is British Yorkshire Pudding Day.
- It was traditionally made in a large tin but these days we often make smaller individual ones.
- It is made from a batter of flour, eggs and milk and was originally meant to fill people up with the cheap ingredients before the meat was served.
- It is perfect for both savoury and sweet fillings (it is not unlike pancake mix and though cooked differently does have a similar flavour).
Mini Yorkshire Puddings – perfect for children!
Not only do most children seem to like Yorkshire pudding, there are many things they can do to be involved in helping to make them.
Things children can do to help:
- Measure out the ingredients
- Break the eggs (do this into a glass so the shell can be picked out more easily)
- Operate the whisk
- Create and add the fillings
Here’s a list of healthy fillings you can try:
- Tomato and Basil – top each pudding with a basil leaf and sliced cherry tomatoes.
- Tuna, Cheese and Chive – mix tuna with snipped fresh chives and grated cheese on top (reheat for melted version) then fill each pudding.
- Tomato, Basil and Cheese Mix – mix creme fraiche with grated cheese, torn basil leaves and sliced cherry tomatoes then fill each pudding.
- Salad – top each pudding with a fresh mozzarella ball, half a cherry tomato and a fresh basil leaf.
- Banana – top each pudding with sliced banana (and perhaps some chocolate sauce?!).
- Fruit – add a mixture of any fruit or compote.
Do you make Yorkshire Puddings? Do you only have them with sausages?
What fillings would your children enjoy?