Yorkshire puds rise to the top
THE Yorkshire pudding has battered its culinary rivals to be named Britain’s favourite regional speciality.
The Sunday roast dish beat off competition from the Lancashire hotpot, Cornish pasty, Somerset’s Cheddar cheese and Devon’s cream teas.
Sales of Yorkshire puds have soared 23 per cent year-on-year and one in five Britons says they are the best part of a roast dinner, a study revealed.
The flour, eggs and milk batter is eaten by millions at least once a week, though almost half have never made one from scratch.
Tricky
A quarter of those surveyed insist Yorkies must be served with gravy.
Many only tuck in on Sundays as part of a traditional roast and feel it’s wrong to have them in midweek.
One in 10 revealed he or she had Yorkshire puddings as a dessert with ice cream, chocolate sauce, fruit or marmalade.
The survey of more than 2,000 adults was revealed by Tesco ahead of National Yorkshire Pudding Day on Sunday.
Tesco’s executive chef Jamie Robinson said: “Making a good Yorkshire pudding can be tricky to master. The order in which you add the ingredients is key.”
IT IS no surprise the Yorkshire pudding is Britain’s favourite regional speciality. Lockdown has reminded us that food is a source not just of energy but of joy.
A good Yorkshire pudding will trigger delicious and happy memories from childhood to the present.
Of course, Yorkshire is a proud home of winners. If it had been an independent country it would have finished 12th in the 2012 Olympics medal tally.
In this glorious part of England, it is not just the puddings that rise gloriously.