British Yorkshire Pudding Day:
My Grandma’s Traditional Yorkshire Pudding Recipe for Breakfast!
Hooray! It’s Yorkshire Pudding Day! Out of all of the “National Awareness Days” that proliferate, this has to be one of my favourites! This isn’t the first time I have celebrated this day of the Northern Pudding, you can read all about my Grandma’s Traditional Yorkshire Pudding Recipe from last year here: British Yorkshire Pudding Day, Slow Sunday and My Grandma’s Traditional Yorkshire Pudding Recipe. But today, I am sharing a NEW serving idea for Yorkshire puddings, a Yorkshire Pudding Breakfast! And, my Yorkshire pudding breakfast was made in a fabulous Yorkshire Pudding Pan that was sent to me from the lovely purple gems at Mermaid. Mermaid’s pudding pan is a tough customer, as well as being very sleek; the Pan makes larger, family-sized Yorkshire puddings in the traditional way and is made from hard anodised aluminium.
The pan is designed to ensure even heat distribution, preventing unwanted hot spots making for perfectly crispy and light Yorkshire puddings, for supper, Sunday dinner, mid-week tea OR breakfast. This sturdy pan can withstand the highest of cooking temperatures, ideal when you’re heating your fat in the oven, and you need to get your fat VERY hot for a good high-rise Yorkshire pud.
When I saw the recipe shown above on the Delicious website, I had an idea for how I was going to christen my new Mermaid Yorkshire pudding pan – a toad-in-the-hole style breakfast. Instead of just sausages, tomatoes and mushrooms as the recipe suggests, I decided to add some bacon to mine too, as well as cooking eggs to order to those who wanted one or two to complete the Yorkshire breakfast. I have already served a meal in a pudding before, last year I shared my idea for a Sunday Roast in a Yorkshire Pudding…….
……but, as you can see below, I used my traditional pudding pan and made this lovely and VERY filling breakfast for my daughter and her flatmates to celebrate the big pudding day today.
As the title says, this is my grandma’s traditional English Yorkshire pudding recipe and it is so easy. The great thing about this recipe is that it works on equal measures of volume and therefore there is no weighing or measuring as such. So, if there are only two of you, use a very small cup – if there’s a crowd, use a big cup, jug or a mug! Easy. One tip – ALWAYS make sure the oil/fat is SIZZLING hot before you pour in your batter; preheat your tins with the oil/fat before pouring in your batter……that’s about it really. NOTE: I have suggested that the yield is between 8-16 individual Yorkshire puddings, depending on the size cup you use. A tip – 4 beaten eggs will make about 8 to 10 Yorkshires. The recipe is below and I have just added my amendments for a breakfast pudding.
Basically, my recipe today is a baked pancake, and my daughter proclaimed it to be the best, lightest and most delicious breakfast or Yorkshire pudding she had ever tasted! I must admit that it was surprisingly light and not at all heavy, and it just slid out of the fabulous, sleek and very non-stick pan from Mermaid – I REALLY do love their products and would promote them regardless of receiving a review pan to try for free. I hope you enjoy this recipe for British Yorkshire Pudding Day and as well as Yorkshire pudding recipes, do take a look at my breakfast recipes from Farmhouse Breakfast Week last week here: Lavender and Lovage Breakfast Recipes. See you later, and have a relaxing Sunday and don’t forget to get that pudding batter made! Karen
Disclaimer: I received a Yorkshire Pudding Pan as mentioned above for free from Mermaid for the purposes of writing this review. However, I only recommend products I would use personally and believe will be of interest to my readers. Karen S Burns-Booth
Recipe for Yorkshire Pudding Breakfast
Make batter as above. For a Yorkshire Pudding Breakfast, add a packet of sausages to the pan 15 minutes before adding the batter, then add the bacon and cherry tomatoes 5 minutes before adding the batter, finally, add the batter making sure the oil is still very hot and the cook for 20 minutes, or until pudding has risen around the edges, is light and puffed up and the sausages and bacon are cooked. Season to taste with sea salt and pepper and serve with sauce of your choice.
NB: Excuse the quality of photos, I am struggling with light at my daughter’s flat and am also using a new and untested camera!