Monday, 29 July 2013

The Yorkshire ‘Drop’

Yorkshire Drop 
Here on 1st August, it gives us a Yorkshire folk a chance to reclaim our sense of identity, be proud and celebrate what’s good about our county and give a boost to all those Yorkshire folk who have to live in exile away from this wonderful region. There’s more to find out about Yorkshire Day  where I’ve told the tale of the origins of our special day. 

But have you heard of the Yorkshire Drop?  This recipe is based on Grandma’s Yorkshire pudding batter mixture but served up as a dessert with a fruit filling instead. It’s a close relative of the mouthwatering French Clafoutis. 

4 ½oz/125g plain flour (sieved)
2 eggs
1 ½oz/40g sugar
Pinch of salt
 1/3 rd pint/200ml milk
*Fruit as in season
Make the batter as for Yorkshire Pudding. Mix the eggs and flour with a wooden spoon. Mix in the sugar, salt and milk and beat to the consistency of cream. Let it stand for about half an hour or so and stir occasionally to let the air in. Butter an ovenproof dish and pour in the Yorkshire Pudding batter mixture.  ‘Drop’ in the fruit into the mixture and cook in a preheated moderately hot (Grandma called this temperature ‘quick’) oven for about 45 minutes (Mark 5, 190C, 375F). The batter will rise to perfection. See for yourself!

Meryl’s tips for the fruit: *Now’s the time to make full use of summer fruits, so you can vary the fruit to ‘drop’ in according to the season : Plums, Raspberries, Blackberries, Cherries and Rhubarb, are all perfect for this dish. Wash and dry the fruit carefully. Slice fruit such as Plums and pre cook Rhubarb.  

Here’s a round-up of special Yorkshire food to taste. There’s Yorkshire Parkin which we usually have on Bonfire Night and in Doncaster we can celebrate with Doncaster Royal Butterscotch Cake and Grandma made a Bridlington Cake too. But by far the most well known dish is Yorkshire Puddings and Grandma was an expert!

No comments:

Post a Comment