I love Yorkshire pudding. If I’m making a roast beef, I invariably make Yorkshire pudding to go with it, though I did have a complaint recently from an English cousin when I didn’t make it to go with a pork roast, so next time, I’ll have to add it to the menu. I, and everyone I know, eat them with gravy, unless they are called popovers, and then there is some flexibility in toppings. I hear jam is nice, though to be honest, I’ve never had a popover.
The Girl Guide Cook Book, circa 1934, has a rather unusual recipe for Yorkshire pudding, and a sauce to go with it. I was surprised to see that both recipes contain sugar, since traditionally Yorkshire pudding is a savory dish, but it’s certainly intriguing. The other thing that caught my eye is the use of baking powder as leavening. Recipes I’ve seen rely on egg and steam to puff them up, and I’ve always heard that adding baking powder is a sure way to have them fail. I don’t have time today, but I am seriously considering making them in the future to see how they turn out, and how they taste!
1 cup flour.
1/2 cup sugar.
1/2 cup milk.
1/2 teaspoon baking powder.
Mix as for a cake. Have pan ready with boiling hot fat in it. Pour batter in pan, and cook in a hot oven.
Yorkshire Pudding Sauce
1 tablespoon melted butter.
6 teaspoons sugar.
6 teaspoons flour.
1 cup milk.
There are no instructions for the sauce, but I assume it would be made the same way as a standard white sauce.
The book was put together as by the Guides of Greater Vancouver, and if you’re interested in reading more about it, look here. Below is a history of Guiding, as recounted in the front of the book.