Yorkshire pudding

From WikiMD.org
Jump to navigation Jump to search

Yorkshire Pudding

Yorkshire Pudding (/ˈjɔːrkʃɪər ˈpʊdɪŋ/) is a traditional British dish, originating from the county of Yorkshire, England. Despite its name, it is not a pudding in the dessert sense, but a type of bread or pastry.

Etymology

The term "pudding" in this context comes from the old English word "pud", meaning a small lump or portion, which is what the batter turns into when cooked. The "Yorkshire" part of the name refers to the region in Northern England where the dish is thought to have originated.

Description

Yorkshire Pudding is made from a simple batter of eggs, flour, and milk or water. It is traditionally cooked in the oven in a tray of hot fat, which causes it to rise and become crisp and golden. The result is a light, airy pastry that is often served as a side dish with roast beef and gravy, although it can also be filled with various other ingredients.

Related Terms

  • Batter: A mixture of flour, eggs, and liquid, used as a base in many baked goods and fried foods.
  • Roast Beef: A dish of beef which is roasted in an oven. Often served as a main course, it is a staple of traditional British cuisine.
  • Gravy: A sauce made from the juices of meats that run naturally during cooking and often thickened with wheat flour or cornstarch for added texture.
  • Pastry: A dough of flour, water, and shortening that may be savoury or sweetened. Sweetened pastries are often described as bakers' confectionery.

External links

Esculaap.svg

This WikiMD dictionary article is a stub. You can help make it a full article.


Languages: - East Asian 中文, 日本, 한국어, South Asian हिन्दी, Urdu, বাংলা, తెలుగు, தமிழ், ಕನ್ನಡ,
Southeast Asian Indonesian, Vietnamese, Thai, မြန်မာဘာသာ, European español, Deutsch, français, русский, português do Brasil, Italian, polski