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Brits horrified by ‘idiotic’ American version of Yorkshire pudding

Mirror logo Mirror 14/05/2018 Joshua Barrie

What's this (Image: cooking.nytimes.com) © Provided by Trinity Mirror Plc What's this (Image: cooking.nytimes.com) America became America on July 4 1776.

Some years earlier, in 1747, legendary English recipe writer Hannah Glasse came up with the name 'Yorkshire pudding' for a centuries-old dish which called for cooks to marry wheat flour and meat dripping.

Dripping puddings, which were a little flatter, became Yorkshire puddings, all tall and golden. Good news.

Food writer William Sitwell has suggested Yorkshire became its home due to the regional association with coal – and therefore the higher temperatures required for crispy batter.

Yorkshire puddings

a tray of food: Credits: StockFood © Provided by Trinity Mirror Plc Credits: StockFood What started as a hefty starter with gravy soon became a working household staple – a low-cost, filling dish.

The history of the Yorkshire pudding is a long and appetising one. The food is a heavily guarded patriotic institution.

Which perhaps explains why Brits are getting upset with an American recipe for a dish called a 'Dutch baby'. It's sort of a sweet Yorkshire pudding with a different name.

Related: Famous recipes it’s illegal to change (provided by Lovefood)


The New York Timesposted a new recipe for the dish over the weekend.

This happened:

The Dutch baby is essentially a risen pancake. It's thought to have originated in Germany, and is also known as a Bismarck or a Dutch puff.

The dish is derived from the German Pfannkuchen (flat pancake) and, while not as old as Yorkshire puddings, is also a very old recipe, dating back centuries.

But what's important is the Dutch baby only reached America in the early 1900s – by way of a cafe in Seattle. Recipes were tweaked and the dish evolved.

The New York Times recipes reads: "This large, fluffy pancake is excellent for breakfast, brunch, lunch and dessert any time of year.

Pancake or pudding?

a close up of food: Credits: cooking.nytimes.com © Provided by Trinity Mirror Plc Credits: cooking.nytimes.com

a piece of bread on a plate: Credits: cooking.nytimes.com © Provided by Trinity Mirror Plc Credits: cooking.nytimes.com "And it comes together in about five blessed minutes. Just dump all of the ingredients into a blender, give it a good whirl, pour it into a heated skillet sizzling with butter, and pop it into the oven. Twenty-five minutes later? Bliss."

All this begs the question: where does a German pancake end and a Yorkshire pudding begin? (It's not simple – unlike the American 'puff dogs' fiasco.)

Both can be served sweet. Batter lends itself to savoury beef and rich sauces just as well as it does to icing sugar and jam.

It's just we Brits take pride over Yorkshire puddings. We had them first, right?

So, you know, let's look at some more of the tirade:

Related: How to Make French Onion Stuffed Bell Peppers (provided by My Recipes)

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