Difference between revisions of "Yorkshire Pudding"
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| − | Yorkshire Pudding is a delicacy made from flour, eggs, milk, dripping and a pinch of salt<ref> http://www.york-united-kingdom.co.uk/localinfo/yorkshirepudding/</ref> As its name suggests, it originates in Yorkshire<ref> One of the oldest recipes for Yorkshire pudding can be found in 'The Art of Cookery' by Hannah Glasse, first published in 1796. </ref> | + | Yorkshire Pudding is a delicacy made from flour, eggs, milk, dripping and a pinch of salt <ref> http://www.york-united-kingdom.co.uk/localinfo/yorkshirepudding/</ref>. As its name suggests, it originates in Yorkshire <ref> One of the oldest recipes for Yorkshire pudding can be found in 'The Art of Cookery' by Hannah Glasse, first published in 1796. </ref> |
| − | , and is traditionally eaten with roast beef for Sunday lunch. | + | , and is traditionally eaten with roast beef for Sunday lunch. |
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| + | [[Image:YPBoatRace.jpg| right|200px|thumb|One of the competitors in the Milennium race]] | ||
An event of long standing is The Great Yorkshire Pudding Boat Race. <ref> For an account of the millennium run of this event see: http://www.theshed.co.uk/independent.html</ref>. This event requires competitors to construct their own boats. The recipe for one boat comprises 50 eggs, four bags of flour, 25 pints of milk, beaten and baked, lined with industrial foam-filler and given its characteristic glossy finish with layers of of yacht varnish. | An event of long standing is The Great Yorkshire Pudding Boat Race. <ref> For an account of the millennium run of this event see: http://www.theshed.co.uk/independent.html</ref>. This event requires competitors to construct their own boats. The recipe for one boat comprises 50 eggs, four bags of flour, 25 pints of milk, beaten and baked, lined with industrial foam-filler and given its characteristic glossy finish with layers of of yacht varnish. | ||
Revision as of 16:33, April 27, 2007
Yorkshire Pudding is a delicacy made from flour, eggs, milk, dripping and a pinch of salt [1]. As its name suggests, it originates in Yorkshire [2] , and is traditionally eaten with roast beef for Sunday lunch.
An event of long standing is The Great Yorkshire Pudding Boat Race. [3]. This event requires competitors to construct their own boats. The recipe for one boat comprises 50 eggs, four bags of flour, 25 pints of milk, beaten and baked, lined with industrial foam-filler and given its characteristic glossy finish with layers of of yacht varnish.
The picture here depicts a tense moment from the event as seen from the pond-side, including an unfortunate sinking in the background. The frantic paddling of the leaders echoes the Herculean stirring that goes into each boat's creation.
- ↑ http://www.york-united-kingdom.co.uk/localinfo/yorkshirepudding/
- ↑ One of the oldest recipes for Yorkshire pudding can be found in 'The Art of Cookery' by Hannah Glasse, first published in 1796.
- ↑ For an account of the millennium run of this event see: http://www.theshed.co.uk/independent.html