Yorkshire Pudding Day 2017 is on Friday, October 13, 2017: is eating 10 yorkshire puddings bad for you,over 2 days?

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Friday, October 13, 2017 is Yorkshire Pudding Day 2017. British Yorkshire Pudding Day, Slow Sunday and My Grandma's ... British Yorkshire Pudding Day

Yorkshire Pudding Day

Yorkshire puddings really are a savory food, produced from a batter mix much like that employed for pancakes, which frequently comes with roast beef. Celebrate Yorkshire Pudding Day by organizing a sizable family meal, and investing the underside shelf from the oven to some scrumptious tray of large, puffy Yorkshire puddings!

is eating 10 yorkshire puddings bad for you,over 2 days?

When you eat a whole pan of Yorkshire Puddings you're really only eating flour, milk and however many eggs you used. So it's no worse for you than eating a few egg sandwiches and a glass or two of milk. I can think of a whole lot of less healthy snacks.

why are yorkshire puddings called YORKSHIRE PUDDINGS ????????????????????????????????????????

why are yorkshire puddings called YORKSHIRE PUDDINGS ????????????????????????????????????????

Yorkshire pudding is an English savoury dish made from batter. It is most often served with roast beef, or any meal in which there is gravy, or on its own. Gravy is considered an essential accompaniment by many, and when the pudding is eaten as a starter (see below), onion gravy is usually favoured above other alternatives. It may have originated in Yorkshire, but is popular across the whole of the United Kingdom.

I don't know any American who claims it originated in the USA, but this American loves them any time of the day, even for breakfast with butter and honey...yummy!

How do you make a perfect yorkshire pudding??

How do you make a perfect yorkshire pudding??

For Yorkshire pudding batter:

1 cup plus 2 tablespoons milk

2 large eggs

1 large egg yolk

1 cup all-purpose flour

1 teaspoon salt

Freshly ground black pepper

Garnish: 36 small fresh flat-leafed parsley leaves

Make batter: In a blender blend batter ingredients until smooth and transfer to a bowl. Let batter stand, covered, 1 hour.

Preheat oven to 425 degrees F.

Put 2 mini-muffin pans on 1 baking sheet and put remaining pan on another baking sheet. Spoon 1 teaspoon oil into each cup. Put first baking sheet in middle of oven 3 minutes to heat oil in cups. Working quickly, pour 2 teaspoons batter into hot oil in each cup and bake in middle of oven 18 minutes, or until pudding shells are golden and puffed. Remove shells from cups with tongs and cool on racks. Repeat procedure with other baking sheet. Shells may be made 3 days ahead and chilled, covered, or 1 month ahead and frozen in airtight containers. Bring shells to room temperature and re-crisp in a 300 degree oven 10 minutes.

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