Well Yorkshire is famously in Britain so I guess so.

My answer to the question is a definite yes.

 

However they are proper bloody handsome as a sweet pudding with sugar or jam (US: jelly).

 

Making them appears at first sight to be easy, but it is an art, with a special "trick" to make them come out right. The batter is essentially a thin pancake batter - flour, egg and water+milk (50:50 or more milk than water if you prefer) whizzed up with a whisk and left to stand for at least 30 minutes before cooking. They are cooked for 15 minutes in a hot oven, (and here comes the trick), but first the pan they are cooked in (a shallow bun tin like those used to make jam tarts) has to be primed with lard or dripping and placed on a hotplate so it just starts to smoke, then a table spoonful of the batter (and maybe a half spoonful more if necessary) is added to each hollow so that it starts to bubble and "frill" around the edge. Once filled, the tin is placed in the oven and left to cook. Like cooking soufflés It is important that door is not slammed or opened during cooking or they will flop. Properly cooked they should be between 3 and 4 inches high and hollow in the middle (to take the gravy).

 

 

 

If you haven't tried it, though, Yorkshires also make a nice dessert in much the same way that pancakes can be savoury; try them with jam, lemon and sugar or pretty much anything that you'd have with a sweet pancake.

Oh definitely.  A nice fresh biscuit with butter and jam is heavenly.

Biscuits here are best described as "flaky" - not sure how that compares with Yorkshire pud.

 

Then French toast covered in cinnamon sugar tastes just like doughnuts too. I think it's the cooking oil+sugar combination that does it.

 

 

 

/edit: Eric (EDub) mentioned Biscuits and Gravy a few years back _ I searched out a recipe, but the constituents of the gravy looked decidedly dodgy to me and I haven't attempted it yet.

 

That resembles vomit. Obviously gravy means something else in the States too.

Nope...that ain't gravy as we know it.

Well it's not sweet!

I don't usually use stock in my gravies. Just the juices of the roasted beef, lamb, chicken, turkey or pork (which usually has some roast vegetables in it too) with some flour and water, usually the potato water and other vegetable waters.

If it is done well, it is sooo good. When you run out of food you may even want to mop up the gravy with bread.

You're essentially using a vegetable stock in your gravy if you do that.  How much fat gets rendered out from cooking a roast determines how much extra liquid one needs in making the gravy, it can be water, stock, etc.  When making gravy for Thanksgiving, for example, my wife will add some chicken stock if there's a surfeit of liquid.

I hate gravy though. It ruins mashed potatoes... 

You sir are a barbarian!

Yeah, I was booked to sack Rome, but the flight was delayed and then cancelled at the last minute - making gravy with freeze-dried granuals was a poor substitute and not really the same.

Do you make instant mash too?

and i'm surprised that America doesn't have an equivalent\alternative to Yorkshire puddings as it does for most of the things Britain eats

 

 

 

At the time of the acquisition, a Premier Foods director was quoted as saying, "When we acquired RHM, I don't think any of us realised that that old warhorse, Bisto, was part of the mix. To us, it's just gravy."

NO!!!!!

When roasting you meat, bung some carrot, onion, maybe some celery, and anything else at hand that you think might suit.

When the meat is done remove it and mash the veg, hopefully you have a lot of caramelised stuff in there. Add a tablespoon of flour and mix. Add water or stock and stir for 5 mins and it thickens. Salt and pepper to taste and then seive it to remiove the mashed veg.

Should be delicious.

Not everyone does this, and I never used too, but the onion at least is good for colour and flavour.

bung = chuck or put.