#HUMBLE PIE RECIPE JOKE FULL#

This position would have meant that the fats and juices from the meat could drip onto the batter pudding, flavouring and adding colour. The pudding would have originally been cooked beneath the meat (usually beef) as it was roasting on a spit above a fire. This is because, when meat was expensive the Yorkshire pudding could act to fill the consumer, meeting the appetites of working men and allowing the meat to stretch further: вЂњThem вЂat eats tвЂ™most pudding gets tвЂ™most meatвЂќ, as the saying goes. The original purpose of serving the batter pudding was not as part of a main meal, in the way that itвЂ™s served with traditional roast dinners now, but instead served before, with gravy, as an appetiser course. Not only is the traditional Yorkshire pudding a savoury dish, but it is also served with or before the main course, not as a вЂњpuddingвЂќ or dessert, which confused my friend. However by the late 18th Century, the contemporary puddings were no longer meat based and this change incidentally coincided with the first published mention of the batter pudding. However, originally, pudding was a meat based, sausage-like food in Britain for example, black and white puddings. The immediate thought is of sweet desserts.

The definition of вЂњpuddingвЂќ was her main problem. This distinguished the light and crispy nature of the batter puddings made in this region from batter puddings created in other parts of England.ДЄ friend of mine from Luxembourg loved Yorkshire Puddings, but she never quite grasped the concept of them.

The prefix вЂњYorkshireвЂќ was first used within a publication by Hannah Glasse in 1747, in вЂњThe Art of Cookery Made Plain and SimpleвЂќ. However, his description may not be entirely accurate the exact origins of the Yorkshire Pudding are unknown, the general consensus being that it is a dish associated with the North of England.

#HUMBLE PIE RECIPE JOKE FULL#

An old teacher of mine used to joke that his ex-wife was just like a Yorkshire Pudding вЂ“ origins in Yorkshire, fat and podgy at the bottom and full of hot air! I am quite sure there was a certain amount of bias involved in this depiction of his ex-wife, but the description sums up a Yorkshire Pudding very nicely.ДЄ perfect Yorkshire Pudding mixture needs to be light and airy, with the fat in the bottom of the cooking dish needing to be as hot as possible in order for it to rise.

Humble pie recipe joke