On Yorkshire Pudding Day, why, we ask, is there still no EU protected status for this simple (if you know how to cook them that is!) dish?

Melton Mowbray pork pies, Stornoway black puddings, Cumberland sausage, Jersey royal potatoes and Cornish clotted cream all have this status, which means it must be produced in the area in question and be of a certain quality.

Don’t get me wrong, these are all fine things, but the Yorkshire pudding has been around for centuries and yet there is still no sign of it being bestowed the status it deserves.

Perhaps it’s because it’s difficult to say for certain that they originated in Yorkshire, or maybe it’s considered too simple to be protected. After all, all we are talking about for ingredients is flour, eggs and milk (with a bit of oil to stop them sticking) but tell that to the millions of people who Yorkshire’s fall flat every Sunday.

It’s certainly not as easy as it looks and the key is to make sure your oven is hot enough and that the oil is heated in the tin 5 mins. And whatever you do, don’t open the door while they are cooking!

I would be failing in my duty if I didn’t provide a recipe with a bit of spice in it, show how about a chilli-filled Yorkshire Pudding?

Chilli-filled Yorkshire Pudding


For the Yorkshire Pudding:
200g plain flour
3 eggs
300ml milk
4 tbsp vegetable oil
Salt and pepper to season

For the chilli:
1 tbsp vegetable oil
1 onion, chopped
1 red chilli, chopped
3 garlic gloves, crushed
500g (1lb) steak mince
15g plain flour
300ml of beef stock
2 tsp of hot chilli powder
400g can of chopped tomatoes
400g can of red kidney beans
Salt and pepper to season

1. For the Yorkshire puddings mix the flour with some seasoning and stir in the eggs. Slowly whisk in the milk until you have a smooth batter. Cover and chill in the fridge for at least 30 mins but preferably a few hours.
2. Heat an oven to 220C/180C fan/gas 7. Pour the oil into the holes of a 12-hole tin (the muffin variety), then heat the tin in the oven for 5 mins. Carefully ladle the batter mix into the tin, then bake for 30 mins until well browned and risen. Do not open the over door during cooking.
3. For the chilli heat the oil in a frying pan and cook the onion, garlic and chilli until soft. Add the minced beef and cook until browned. Mix in the flour, salt to taste, chilli powder, tomatoes and beef stock. Stir the mixture well and bring to the boil. Reduce the heat and simmer gently for at least an hour, stirring occasionally.
4. Drain the kidney beans and add to the chilli. Cook for a further 15-20 minutes.
5. Spoon the chilli into the Yorkshire Pudding and add a dollop of crème fraiche if you wish.

About Neil Shaefer
Marketing & Communications Executive of SK Foods.
Your food. Our Passion.