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Yorkshire pudding is a popular British side dish that is traditionally served during Sunday roasts. It is made from a creamy batter consisting of flour, eggs, and milk or water. While some might think of it as a dessert, in Britain, pudding was typically a meat-based dish, whereas today puddings exist in a number of different variations.
Yorkshire pudding is served either before the main meal as an appetizer, or alongside it as a side dish. In the past, it was consumed with a rich, thick gravy in order to satiate the people with low-cost ingredients, so they wouldn't need to eat too much of the expensive meat that was served as the main dish.
Serve with
VARIATIONS OF Yorkshire pudding
MOST ICONIC Yorkshire pudding
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Potted shrimps is a traditional meal that is usually made with Morecambe bay shrimp, although any small type of shrimp can be used in the dish. The shrimps are boiled in seawater, and then cooked in clarified butter. Additionally, the shrimps are often seasoned with pepper, cloves, cayenne pepper, mace, and nutmeg.
Butter acts as a preservative, hence the name of the dish. Shrimps are usually served over thin slices of toast or greens such as cress, but they can also be added to a number of pasta dishes.
MOST ICONIC Potted shrimps
View moreDevils on horseback is a flavorful and juicy English appetizer that combines sweet and savory flavors. It consists of prunes wrapped in bacon, the whole concoction baked until there is a blissfull contrast of the sweet, almost melting prunes and crispy, salty bacon.
Some like to pair this appetizer with alcoholic beverages, while others enjoy it as a savory snack at the end of a big meal. This small treat is often prepared for festive events, such as Christmas feasts.
MOST ICONIC Devils on horseback
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London particular is a traditional soup made from dried whole peas or yellow or green split peas. They're combined with ham, ham hock, bacon, or gammon, while vegetables such as carrots, celery, and onion are added for extra flavor. The traditional London version uses yellow split peas exclusively.
When properly prepared, the soup should be so thick that a spoon can stand upright in it. London particular is typically served as an appetizer or main dish with crusty bread on the side. The name of the dish comes from the thick smog with a yelowish tinge by gas street lamps, which looks similar in texture and color to pea soup.
MOST ICONIC London particular
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This classic British Victorian dish is typically enjoyed as an after-dinner nibble or appetizer. It consists of grilled (and sometimes skewered), bacon-wrapped oysters which are often drizzled with fresh lemon juice for extra flavor. The dish takes its poetic name after the visual appearance of curled bacon, which looks like angel wings.
Angels on horseback are best enjoyed served on toast, and paired with hollandaise sauce.
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