Born and still living on the Canadian prairies I’ve been interested in British culture forever. My knowledge comes from music, books, movies, tv shows and so on. I’ve never heard of ash, or have forgotten about it if I have, so thanks for being part of my education. I really enjoy your videos and recipes.
I'm starving now I'm going to the kitchen to get get cracking on dinner. Too hot for stew today but I'll be trying a vegetarian version of this great looking recipe .Thinking I can chop vegetarian frankfurters in there or quorn mince maybe ? Thank you Rik 😊
My childhood right there Rik. I used to go to the market with mum on a saturday morning about 6am to get the meat ,fish & veggies ert for the week. This was our saturday tea ,mum would add a tin of that famous brand oxtail soup into it, to make it taste a little luxurious. Brought a tear to my eye 😢, So many of our memories are connected to food... Bless you for this little reminder.🙏.
I am really interested in the British and English culture for a long time too. I love seeing recipes from England and learning about the different foods that are eaten in England. I just really love this channel so much
We often had this when we were kids mam used to put suet dumplings in it, honestly Rik it was delicious. We were a family of 8 and poor but we didn't go hungry thanks to dishes like this. Thanks my friend 👍
My Gran, from Manchester, always had a pan of tatie ash on her stove. She made hers with a cut of beef called ‘skirt.’ It sometimes had a pastry topping. It was delicious! Thank you for bringing back those happy memories ❤
Same. We have it with either dumplings or on pancakes and it’s still my favourite food. It used to feed all of us kids - siblings and cousins - and aunties and uncles, every weekend.
fanTAStic for sure Oh my I only use a traditional oven with no microwave in my life ever I’m 84 that’s why -so I can’t go the way you have but I can take your tip and do a giant pop over. Oh that’s so gorgeous my DEAR goodness thank you.
Yet again you have done it Rik❤. My Spanish family are mad about Yorkshiree puddings. They ask me to make buñuelos, or madelanas Yorkshire 😂. Will defo be making this!
We make this into a pot pie as well. You just put shortcrust pastry on top of the pan and put it in the oven. Or we have it with suet dumplings or pancakes, if we don’t have yorkshires. All ways are delicious.
Delicious stew. Traditional British ingredients. I had no idea how versatile corned beef could be, until I started watching your channel. Good wholesome food. I'm looking forward to making this. Thanks for sharing, Rik.
Thank you. Corned beef has been one of the best versatile meats from way back - it fed soldiers and families alike. Always good to have a tin in. (Emergencies) It is salty, however use less salt or know salt in cooking that works! Best, Rik
That is the epitome of meat-n-potatoes working man eating!! Looks fantastic. I was hoping to see a dash of Worcestershire sauce, because I’d already decided I’d be using it;)
These are fantastic, I will be making this. I never really thought of a corned beef stew (I know you can use whatever you want). Those puddings are great, and good use for them. I will never again mess around with screaming hot tins of oil thanks to your tip from before. Great old recipe, thanks Rik.
Looks good Rick. Can you make some "Bread Sauce" which we always used to have alongside a turkey at Christmas. Another favorite of mine was Maggots (replace the M with an F - You Tube didn't like the word spelt correctly with an F) If I recall they were like meatballs which had some liver in the mix, in a lovely thick gravy. Haven't had since the 70's. Thank you for all your wonderful recipes and videos.
I really appreciate the traditional recipes you share. I might have missed it already but one my Mam used to make was a reguiar in winter, a soup with barley, split peas and lentils, ham etc. We'd have it with chunky bread, so filling and tasty. I never did get her to write it down for me when we came to Canada nearly 60 years ago. Do we get more nostalgic in our old age? Maybe, I'm 80 next year, and hankering after the good memories. 🤗
I think this dish must be a bit south of Northumberland and Newcastle. Ive not ever heard of it and I do a lot of traditional cooking like stottie cake, singing hinnies, pan haggerty, etc. It looks delicious and filling. Ideal for a winters day. xx
Growing up my Mam and my Nan used to make Tater ash they used to use shin beef bloody delicious it was . My mouth is watering just thinking back .........Cheers Rik
I'm from the north east and make this regularly Rick. I also add chopped turnip,leak and a tin of mixed beans to mine. I've never had it served in a Yorkshire pudding so I'm going to make this tomorrow instead of a roast.
Now that looks like a good old fashioned, tasty, economical, filling, warming meal for for upcoming autumn & winter. Your Yorkshire Puddings always look sensational- I will defo try this as an alternative to my usual tatties & mince.😋 Thanks 🙏 as always for sharing Rik & hope you have a fantastic weekend. 👨🍳👌🫶
Oh Rick this Lancashire lass is in love with you. I know it is summer outside, but this is my kind of food. Just one question. Lots of chefs say that the batter should be smokin' hot (which really is quite dangerous) before putting in the batter. in However, yours have turned out perfectly. So really it doesn't have to be smoking hot then?
Here you go have a look at this video ua-cam.com/video/-BLxaYOTsHY/v-deo.html If you read the description you will understand why the ovens were hot back in the day - All these idiots that want to run around with hot fat and smoking ovens - haven't a clue!! They are all following recipes from years ago. A Yorkshire pudding is like baking a cake - its simple. Have a look give it a go. Thank you. Best, Rik
I have all these ingredients so might try this today. Sadly corn beef and other canned meats are expensive now here in Australia 🇦🇺 but I try to buy a few extra cans of anything on pension day. (Since lockdown I decided I was never going through a low pantry ever again) . Nearly the end of spring here so I'll give it a go, still haven't worked up the courage to cook Yorkshire pudding, maybe today is the day👍💜
You got this! Don't listen to the tosh of screaming hot fat and ovens - warm fat in the oven the Yorkies rise like a cake - not dangerous! Thank you. Best, Rik
Well done, I remember my Nan making this and I loved it, always asked for seconds. I'd forgotten it till I watched this. I'll be treating myself to this soon, when the weather cools down a bit! Have you cooked using Sheffield's Henderson relish instead or Worcestershire sauce?
my mum used to make some similar to that which used to cook it like that then drain off the gravy then put it inside some pastry to make it into pasties then put the gravy over the top
That’s such a visual and warming dish, oh my goodness I bet it tasted lovely. Slurp! 😋. Sharing recipes is like sharing love. We want other people to enjoy food♥️ thank you Rik. 🙌🏼♥️
Thank you. Sandy, you can cook everything on this channel. All straightforward recipes all deliver results. I wont waste anyone's time or money on here. Best, Rik
Thanks Rik!!! New Yorker here. I'm confused as to what British and the rest of the UK consider a "pudding". Here in the US is more like a custard. It was explained to me on another British cooking channel some years ago that "pudding" was typically steamed and that the closest relative to the English/Scottish /Welsh Christmas Fig Pudding here in the "colonies" is fruitcake as it was originally steamed instead of baked. Yorkshire puddings, ironically, are flash baked in an oven??? but it's a pudding?? how does that work?? Please explain as this is confusing. PS I have made this almost exact stew but with lentils and parsnips. I finished it off with apple cider vinegar and extra virgin olive oil and added Kalamata olives on top. But no bread as the potatoes filled that spot. Cheers from NYC!!!!
Yorkshire pudding originated in Yorkshire, England. The dish is a staple of British cuisine and has a rich history dating back to the 18th century. The earliest recorded recipe appears in a book titled "The Whole Duty of a Woman" published in 1737, where it was referred to as "A Dripping Pudding"-the drippings being the fat from roast meat. The name "Yorkshire Pudding" was popularized later. It was associated with the region of Yorkshire because cooks there were reputed to be exceptionally skilled at making them high and well-risen. This reputation was possibly due to the high heat from the region's coal, which was essential for achieving the dish's characteristic puffiness-screaming hot pans in a screaming hot oven! When Hannah Glasse's influential cookbook "The Art of Cookery Made Plain and Easy" was published in 1747, the recipe had evolved, and she was the first to refer to it specifically as "Yorkshire Pudding." Her version solidified its status as a critical component of the British Sunday roast, especially with roast beef. Yorkshire Pudding has been cherished in Britain for centuries for its taste and practicality, as it was initially used to use the fat that dripped from the roast meat, cooking the batter beneath the meat as it roasted. This tradition of practicality and deliciousness continues to make Yorkshire Pudding a beloved part of British culinary heritage. So to answer a name - A dripping pudding way back in 1737 which carried on. Thank you. Best, Rik
I suppose we would have called this wet corned beef ash as opposed to what we had dry ash (I always wondered where it got it's name from} very similar but with mashed potatoes carrots onions and white cabbage and corned beef and no oxos or stock baked in the oven superb on it's own with brown sauce or beans or gravy a meal in it's self, such wonderfull memories, now I KNOW WHY IT WAS CALLED DRY ASH.
You know Rik as I watch your channel,and terrific recipes,I think my Mother wasn’t your average British cook,she was a very good cook,but I have never seen so many of these older British recipes,and I’m 80,grew up in Birmingham.I think possibly my parents might have eaten these sort of dishes,because I wasn’t much of a cooked dish eater,I loved sandwiches,all sorts,even fruits,and vegetables,as well as eggs,meats,fish,and cheese,even ate both beans,and spaghetti on toast,didn’t like either,but ate them,still don’t like baked beans,but a nice pasta dish is lovely,just no tinned spaghetti on toast😂😂
Growing up - you never realise how good a cook mum's are - I believe they are the true chefs of the world! None of this standing in a line kicking out the same, same everyday! Mum's had to have a different menu everyday- cooking with what they had or could get hold of. That is why the old recipes really appeal to me. Folks turn their noses up these days over the simple foods that have helped create nations. I love them - they might not look as posh on a plate but you know they are good and filling. Thank you. Best, Rik
Perfect comfort food, Rik! That looks delicious! Well done! Could you also put parsnips in along with the carrots? I want to give it a go, since I just bought some really nice fresh parsnips.
Proper food! In a YT vodeo! New fan here, unlass a recipe says put in herbs, i daren't. To add herbs to a basic (we call it) corned beef hash, would never of entered my mind and the Yorkshire pudding! What a perfect addition. In my favourites and im off to find out more xxx
@@BackyardChef okay, it's only 28°C now (18.15pm) and the rain is starting up again too. this summer sofar has had an eerie resemblance to monsoon season in Malaysia except you don't dry of as good if you get rained on 😅
Great take on the bread bowl concept. I can see lots of other comfort food fillers like potato soup, chowders, even goulash or chili. (Yes, chili- I did mention that Yorkshire pudding has become a family favorite here in Washington state USA didn’t I?) It’s probably not traditional but you could use up leftover roast or other meats in this dish rather than using canned corned beef. Or would have another name like the difference between shepherd’s pie and cottage pie? I can’t be the first to think of that.
We always called it "hash" in Manchester UK? Maybe its different depending om area? It was staple food at least once a fortnight & I make it now by doing the stock and veggies in the slow cooler then adding the meat for the last half hour.. Thank you Rick, learned so much from your recipes & making new delicious things.
Wow, that looks really good. Who would have thought....giant Yorkshire Puddings. I've never had a small one even, despite having seen you whip them up Rik. I must give this a go. Looks fun.
Watching my grandmother cook Yorkshire Puddings was terrifying. She heated the lard first -- and only opened the oven once blue smoke started to leak out ! Then she'd add the batter !
Rubbish! That's drummed in old school rubbish, use butter, lard, dripping, oil they all work fine and no screaming hot fat and dangerous cooking that is absolute tosh too! Thank you. Best, Rik
Anything with corned beef floats my boat Rik , nice one I sometimes stir in a teaspoon of mustard in my batter, just for fun. colour and a bit more flavour.
Yorkshire girl here, grew up eating this stuff, (only had salt n pepper in it) always thought it was called corned beef hash😂 just thought it was Yorkshire folk dropping their aitches 😂😂😂
Born and still living on the Canadian prairies I’ve been interested in British culture forever. My knowledge comes from music, books, movies, tv shows and so on. I’ve never heard of ash, or have forgotten about it if I have, so thanks for being part of my education. I really enjoy your videos and recipes.
Wow! Thank you. Best, Rik
Yes, I agree, Its fun learning all about local dishes and his variety of recipes is astounding.
I'm starving now I'm going to the kitchen to get get cracking on dinner. Too hot for stew today but I'll be trying a vegetarian version of this great looking recipe .Thinking I can chop vegetarian frankfurters in there or quorn mince maybe ? Thank you Rik 😊
I'm so grateful for this channel's introduction to British cooking and his relaxed approach to it.
Thank you. Appreciated. Best, Rik
This is why you are The Rikmeister! 👌 what a dish! pure comfort food
Cheers, Dan. Aye its a cracker! Thank you. Best, Rik
Now, you're whistling Dixie. I love meals like this. I've never heard of it. I'm going to give a go. I'll use Mince x
These old classics are just the best! Anything like this has my name on it - Love all comfort food! Mince good choice, Liz. Thank you. Best, Rik
Rik, I was brought up on this , it's my all time favourite ❤
Thank you. I absolutely love it too! Best, Rik
My childhood right there Rik. I used to go to the market with mum on a saturday morning about 6am to get the meat ,fish & veggies ert for the week.
This was our saturday tea ,mum would add a tin of that famous brand oxtail soup into it, to make it taste a little luxurious.
Brought a tear to my eye 😢, So many of our memories are connected to food...
Bless you for this little reminder.🙏.
Yes they are indeed! Good memories! Thank you. Best, Rik
I am really interested in the British and English culture for a long time too. I love seeing recipes from England and learning about the different foods that are eaten in England. I just really love this channel so much
Thank you. Appreciated. Best, Rik
Brings back lovely memories of my mum's and nan's tatie ash 😁
Fantastic! Thank you. Best, Rik
We often had this when we were kids mam used to put suet dumplings in it, honestly Rik it was delicious. We were a family of 8 and poor but we didn't go hungry thanks to dishes like this. Thanks my friend 👍
Sounds amazing! Yes many made do and. These old time recipes are marvelous for keeping a family going. Thank you. Best, Rik
The ever versatile Yorkshire pudding :).
Thank you. Best, Rik
Looks so good and as always we get a wonderful, enriching history lesson! Thank you, Rik! 😎
Thank you. Best, Rik
Dear Sir!
What beauties!
Your audio is great hearing the vegetables cook!!
Great idea for those on a soft diet!
Your Awesome!
Smiles Always
Ohio ❤
Thank you. Best, Rik
The English side of my family was from the Midlands but I've never heard of or seen this one. Always fun to learn something new.
Thank you. Best, Rik
My Gran, from Manchester, always had a pan of tatie ash on her stove. She made hers with a cut of beef called ‘skirt.’
It sometimes had a pastry topping. It was delicious!
Thank you for bringing back those happy memories ❤
Thank you. Best, Rik
Mine as well. She made Tater ash , using skirt or corned beef ash. Comfort food!
Same. We have it with either dumplings or on pancakes and it’s still my favourite food. It used to feed all of us kids - siblings and cousins - and aunties and uncles, every weekend.
fanTAStic for sure
Oh my
I only use a traditional oven with no microwave in my life ever I’m 84 that’s why -so I can’t go the way you have but I can take your tip and do a giant pop over. Oh that’s so gorgeous my DEAR goodness thank you.
Fantastic! I would love to cook with you; your knowledge will be excellent. The oven used here is an air fryer. Thank you. Best, Rik
Hes not using a microwave love, its an air fryer. Its like a mini electric oven but with more air flow.. 😃
@@sarahboardman1337 Thank you. Best, Rik
Yet again you have done it Rik❤. My Spanish family are mad
about Yorkshiree puddings. They ask me to make buñuelos, or madelanas Yorkshire 😂. Will defo be making this!
Thank you. Hope you all enjoy. Best, Rik
@@BackyardChef por su puesto ... of course 💕
Fantastic ❤ I can’t wait to try this. ❤our American pot pies is too much crust.
Thank you. Best, Rik
We make this into a pot pie as well. You just put shortcrust pastry on top of the pan and put it in the oven. Or we have it with suet dumplings or pancakes, if we don’t have yorkshires. All ways are delicious.
Perfect winter warmer. Brilliant. I’m definitely cooking this in the colder weather! Thank you Rik. 💕
Thank you. Best, Rik
In West Cumberland tattie ash was often eaten on Ash Wednesday.
Thank you. Best, Rik
Like deployed 👍
Thanks for the visit. Thank you. Best, Rik
I suppose with minor adjustments you could create the Yorkshire Irish Boxty Ash Pudding.
Indeed! Thank you. Best, Rik
Beautiful! Thank you Rik! 🧡
Thank you. Appreciated. Best, Rik
My gran and mum made it with left over lamb or beef.
Yes, great to use up! Thank you. Best, Rik
This made me so hungry lol. Have a good weekend 🤗 16:05
Thank you. Enjoy your weekend too! Best, Rik
Delicious stew. Traditional British ingredients. I had no idea how versatile corned beef could be, until I started watching your channel. Good wholesome food. I'm looking forward to making this. Thanks for sharing, Rik.
Thank you. Corned beef has been one of the best versatile meats from way back - it fed soldiers and families alike. Always good to have a tin in. (Emergencies) It is salty, however use less salt or know salt in cooking that works! Best, Rik
That is the epitome of meat-n-potatoes working man eating!! Looks fantastic. I was hoping to see a dash of Worcestershire sauce, because I’d already decided I’d be using it;)
Thank you. Best, Rik
These are fantastic, I will be making this. I never really thought of a corned beef stew (I know you can use whatever you want). Those puddings are great, and good use for them. I will never again mess around with screaming hot tins of oil thanks to your tip from before. Great old recipe, thanks Rik.
Thank you. Oil pan only needs to be warm. Best, Rik
Yummy
Thank you. Best, Rik
Malcolm is a huge fan of stodge and likes tinned corned beef. Maybe I can use this as a bribe to get some stuff around the house done.
🤣
Ha ha ha, try and bribe with this he might sleep! Thank you. Best, Rik
PHROAARR that looks mega 💕
Thank you. Best, Rik
Looks good Rick. Can you make some "Bread Sauce" which we always used to have alongside a turkey at Christmas. Another favorite of mine was Maggots (replace the M with an F - You Tube didn't like the word spelt correctly with an F) If I recall they were like meatballs which had some liver in the mix, in a lovely thick gravy. Haven't had since the 70's. Thank you for all your wonderful recipes and videos.
Thank you. On it! YT do not like it. Best, Rik
I really appreciate the traditional recipes you share. I might have missed it already but one my Mam used to make was a reguiar in winter, a soup with barley, split peas and lentils, ham etc. We'd have it with chunky bread, so filling and tasty. I never did get her to write it down for me when we came to Canada nearly 60 years ago. Do we get more nostalgic in our old age? Maybe, I'm 80 next year, and hankering after the good memories. 🤗
I think we do! We have more to look back on when older - when we are younger we are always look forward. Thank you. Best, Rik
@@BackyardChef 😊👍
I love to see old recipes of things I've never seen before. Thanks Rik!
Thank you. Best, Rik
"Please, Sir, can I have some more?"
Thank you. Best, Rik
Can't wait for cold weather to try this one! 🥰❤❤
Hope you like it! Thank you. Best, Rik
@@BackyardChef Thank you, Rik!
We just had the ash with bread and butter
Yes! Thank you. Best, Rik
I think this dish must be a bit south of Northumberland and Newcastle. Ive not ever heard of it and I do a lot of traditional cooking like stottie cake, singing hinnies, pan haggerty, etc. It looks delicious and filling. Ideal for a winters day. xx
Thank you. Best, Rik
This one as all of your videos is brilliant, I wish I could be there to share a meal. I might be trying this one. Ty
I would gladly share. Thank you. Best, Rik
Growing up my Mam and my Nan used to make Tater ash they used to use shin beef bloody delicious it was . My mouth is watering just thinking back .........Cheers Rik
Great memories! Thank you. Best, Rik
I'm from the north east and make this regularly Rick. I also add chopped turnip,leak and a tin of mixed beans to mine. I've never had it served in a Yorkshire pudding so I'm going to make this tomorrow instead of a roast.
Fantastic! Thank you. Best, Rik
Now that looks like a good old fashioned, tasty, economical, filling, warming meal for for upcoming autumn & winter. Your Yorkshire Puddings always look sensational- I will defo try this as an alternative to my usual tatties & mince.😋 Thanks 🙏 as always for sharing Rik & hope you have a fantastic weekend. 👨🍳👌🫶
Hope you enjoy mate. There is plenty in the pan - I've eaten it a couple of times. Thank you. Best, Rik
Looks delicious.I'd have a chunk of crusty buttered bread with this..Thank you.
Oh Yes! Thank you. Best, Rik
Oh Rick this Lancashire lass is in love with you. I know it is summer outside, but this is my kind of food.
Just one question. Lots of chefs say that the batter should be smokin' hot (which really is quite dangerous) before putting in the batter. in However, yours have turned out perfectly. So really it doesn't have to be smoking hot then?
Here you go have a look at this video ua-cam.com/video/-BLxaYOTsHY/v-deo.html If you read the description you will understand why the ovens were hot back in the day - All these idiots that want to run around with hot fat and smoking ovens - haven't a clue!! They are all following recipes from years ago. A Yorkshire pudding is like baking a cake - its simple. Have a look give it a go. Thank you. Best, Rik
I have all these ingredients so might try this today. Sadly corn beef and other canned meats are expensive now here in Australia 🇦🇺 but I try to buy a few extra cans of anything on pension day. (Since lockdown I decided I was never going through a low pantry ever again) . Nearly the end of spring here so I'll give it a go, still haven't worked up the courage to cook Yorkshire pudding, maybe today is the day👍💜
You got this! Don't listen to the tosh of screaming hot fat and ovens - warm fat in the oven the Yorkies rise like a cake - not dangerous! Thank you. Best, Rik
Well done, I remember my Nan making this and I loved it, always asked for seconds. I'd forgotten it till I watched this. I'll be treating myself to this soon, when the weather cools down a bit! Have you cooked using Sheffield's Henderson relish instead or Worcestershire sauce?
Yes I have. Thank you. Best, Rik
I remember potato ash, my gran and mum would cook it, in mancheser. I never learnt how to cook it now i know, thanx!
Hope you enjoy. Thank you. Best, Rik
Super duper recipe for tea - lovely 😊. I'm gonna try mince in mine
Hope you enjoy. Thank you. Best, Rik
my mum used to make some similar to that which used to cook it like that then drain off the gravy then put it inside some pastry to make it into pasties then put the gravy over the top
Lovely! Thank you. Best, Rik
It is making me hungry.
Thank you. Best, Rik
That’s such a visual and warming dish, oh my goodness I bet it tasted lovely. Slurp! 😋. Sharing recipes is like sharing love. We want other people to enjoy food♥️ thank you Rik. 🙌🏼♥️
Thank you so much 🤗Best, Rik
Thx guys for filming this and sharing it with us.
Thank you. Best, Rik
I’m going to try this weekend…. Thanks again Rik
Hope you enjoy. Thank you. Best, Rik
Always superlative! Well don't Rik!
Thank you. Appreciated. Best, Rik
Born in the Midlands but this is a new one for me but it looks very good and well worth doing myself in the winter.
Thank you. Best, Rik
You could put some Frozen Peas in there. It's a great base recipe. Very Hearty Meal Indeed.
Great idea! Thank you. Best, Rik
Just fantastic I’m making some fir Sunday lunch x
Thank you. Best, Rik
Proper Food! - Throw in What Ya Want - I like to have a bit of Cheese on it. - Superb Yorkies! Yumm!
Thank you. Best, Rik
Really appreciate the way you put the ingredients in the video description.... super helpful, and no need to open a link. Many thanks 👍
Agreed! Thank you. Best, Rik
Mouth watering Rik lovely recipe mate as usual ❤
Thank you. Best, Rik
Lovely comfort food, particularly for those on a budget. 👍
Yes indeed! Thank you. Best, Rik
Looks so delicious. Everything you cook looks yummy
Thank you. Sandy, you can cook everything on this channel. All straightforward recipes all deliver results. I wont waste anyone's time or money on here. Best, Rik
Hi could you make a tandoori chicken or pieces please Thankyou x
Thank you. Best, Rik
Hard to beat with a few slices of beetroot, or a splash of HP sauce! 🤪
Thank you. Best, Rik
Thanks Rik!!! New Yorker here. I'm confused as to what British and the rest of the UK consider a "pudding". Here in the US is more like a custard. It was explained to me on another British cooking channel some years ago that "pudding" was typically steamed and that the closest relative to the English/Scottish /Welsh Christmas Fig Pudding here in the "colonies" is fruitcake as it was originally steamed instead of baked. Yorkshire puddings, ironically, are flash baked in an oven??? but it's a pudding?? how does that work?? Please explain as this is confusing.
PS I have made this almost exact stew but with lentils and parsnips. I finished it off with apple cider vinegar and extra virgin olive oil and added Kalamata olives on top. But no bread as the potatoes filled that spot. Cheers from NYC!!!!
Yorkshire pudding originated in Yorkshire, England. The dish is a staple of British cuisine and has a rich history dating back to the 18th century. The earliest recorded recipe appears in a book titled "The Whole Duty of a Woman" published in 1737, where it was referred to as "A Dripping Pudding"-the drippings being the fat from roast meat.
The name "Yorkshire Pudding" was popularized later. It was associated with the region of Yorkshire because cooks there were reputed to be exceptionally skilled at making them high and well-risen. This reputation was possibly due to the high heat from the region's coal, which was essential for achieving the dish's characteristic puffiness-screaming hot pans in a screaming hot oven!
When Hannah Glasse's influential cookbook "The Art of Cookery Made Plain and Easy" was published in 1747, the recipe had evolved, and she was the first to refer to it specifically as "Yorkshire Pudding." Her version solidified its status as a critical component of the British Sunday roast, especially with roast beef.
Yorkshire Pudding has been cherished in Britain for centuries for its taste and practicality, as it was initially used to use the fat that dripped from the roast meat, cooking the batter beneath the meat as it roasted. This tradition of practicality and deliciousness continues to make Yorkshire Pudding a beloved part of British culinary heritage.
So to answer a name - A dripping pudding way back in 1737 which carried on. Thank you. Best, Rik
I suppose we would have called this wet corned beef ash as opposed to what we had dry ash (I always wondered where it got it's name from} very similar but with mashed potatoes carrots onions and white cabbage and corned beef and no oxos or stock baked in the oven superb on it's own with brown sauce or beans or gravy a meal in it's self, such wonderfull memories, now I KNOW WHY IT WAS CALLED DRY ASH.
Loved reading! Thank you. Best, Rik
What a great dish for a cold wet day! Love the idea of serving the stew in a delicious giant Yorkshire pudding! Looks absolutely awesome !
Thank you. Best, Rik
You know Rik as I watch your channel,and terrific recipes,I think my Mother wasn’t your average British cook,she was a very good cook,but I have never seen so many of these older British recipes,and I’m 80,grew up in Birmingham.I think possibly my parents might have eaten these sort of dishes,because I wasn’t much of a cooked dish eater,I loved sandwiches,all sorts,even fruits,and vegetables,as well as eggs,meats,fish,and cheese,even ate both beans,and spaghetti on toast,didn’t like either,but ate them,still don’t like baked beans,but a nice pasta dish is lovely,just no tinned spaghetti on toast😂😂
Growing up - you never realise how good a cook mum's are - I believe they are the true chefs of the world! None of this standing in a line kicking out the same, same everyday! Mum's had to have a different menu everyday- cooking with what they had or could get hold of. That is why the old recipes really appeal to me. Folks turn their noses up these days over the simple foods that have helped create nations. I love them - they might not look as posh on a plate but you know they are good and filling. Thank you. Best, Rik
Yum 😋 Next payday this is on the menu.
Takes me back to being 15.
Ending days down the beach with a version of this from the chippy. Excellent 😊🎉
Hope you enjoy. Thank you. Best, Rik
Perfect comfort food, Rik! That looks delicious! Well done! Could you also put parsnips in along with the carrots? I want to give it a go, since I just bought some really nice fresh parsnips.
Yes you can! Anything! Thank you. Best, Rik
❤ that looks incredible ❤
Thank you. Best, Rik
Proper food! In a YT vodeo! New fan here, unlass a recipe says put in herbs, i daren't. To add herbs to a basic (we call it) corned beef hash, would never of entered my mind and the Yorkshire pudding! What a perfect addition. In my favourites and im off to find out more xxx
Thank you. Best, Rik
I'm definitely making this. Lovely stuff. Also thanks for the bonus Yorkshire Pudding recipe. I'm going to add a bit of garlic to the ash.
Sounds like a plan! Thank you. Best, Rik
time for the weather to do some serious cooling down.
i'm even going to try german corned beef , that's how desperate i am for proper food again 😍
Thank you. Cool here today 33 degrees, its rainy season - Thailand. Best, Rik
@@BackyardChef okay, it's only 28°C now (18.15pm) and the rain is starting up again too. this summer sofar has had an eerie resemblance to monsoon season in Malaysia except you don't dry of as good if you get rained on 😅
Great take on the bread bowl concept. I can see lots of other comfort food fillers like potato soup, chowders, even goulash or chili. (Yes, chili- I did mention that Yorkshire pudding has become a family favorite here in Washington state USA didn’t I?)
It’s probably not traditional but you could use up leftover roast or other meats in this dish rather than using canned corned beef. Or would have another name like the difference between shepherd’s pie and cottage pie? I can’t be the first to think of that.
Very traditional - use up any left overs. Thank you. Best, Rik
Send it round to me please, Ive just gone down with covid, and I know for a fact that will do me a world of good👍 comfort Food at it's best
Oh dear! I've just got over it - Well not quite I can be honest. Good luck! Wish I could it would be on the way. Thank you. Best, Rik
@BackyardChef thank you. When I'm back on kitchen duties again, that's going to be the 1st meal I cook. 😋
We always called it "hash" in Manchester UK? Maybe its different depending om area? It was staple food at least once a fortnight & I make it now by doing the stock and veggies in the slow cooler then adding the meat for the last half hour.. Thank you Rick, learned so much from your recipes & making new delicious things.
Appreciated. Its amazing the name changes around the British Isles, from county to county. Thank you. Best, Rik
Wow, that looks really good. Who would have thought....giant Yorkshire Puddings. I've never had a small one even, despite having seen you whip them up Rik. I must give this a go. Looks fun.
You got this! Thank you. Best, Rik
My mother came from Sussex and she made a dish quite similar to this and she called it “”strings”….. always delicious.! Oh, the memories. Thanks.
Sounds great! Thank you. Best, Rik
Great way to fill a giant Yorkshire pudding! Delicious.
It really is! Thank you. Best, Rik
Watching my grandmother cook Yorkshire Puddings was terrifying. She heated the lard first -- and only opened the oven once blue smoke started to leak out ! Then she'd add the batter !
Yes crazy! Thank you. Best, Rik
I'm making this tomorrow for dinner! Yum! This is exactly how my Mam used to make it!❤ thankyou! #yorkshirelasshere 😉
Eh up, good on ya! Thank you. Best, Rik
Beef dripping for the Yorkshire oil no way
Rubbish! That's drummed in old school rubbish, use butter, lard, dripping, oil they all work fine and no screaming hot fat and dangerous cooking that is absolute tosh too! Thank you. Best, Rik
Tatie 'ash take me back to my Cumbrian childhood in the 50s. We used breast of lamb. If money was tight it became "fatherless" - no meat at all.
Thank you. Best, Rik
This is the first time I've ever heard Potato Ash. Hmmmmm. Thanks for explaining what the name means, Rik ❤❤❤
My pleasure!! Its a filling meal with bread and butter, then shoved in a Yorkie is a real filler. Thank you. Best, Rik
Anything with corned beef floats my boat Rik , nice one I sometimes stir in a teaspoon of mustard in my batter, just for fun. colour and a bit more flavour.
Thank you. Nice one, mate. Best, Rik
From the South East, never seen this one, our poverty grub was Irish Stew which my mum didn't like to make.
Thank you. Best, Rik
OMG!! Those are beautiful yorkshires!! I must ask my sister to do up a roast with yorkshires for our next family dinner!!
Thank you. Best, Rik
Oh wow that looks fantastic Rik iv kept meaning to use corned beef in a stew so can’t wait to try this thank you Sunday dinner sorted 👍Amanda xx
A good old fashioned one with a Yorkie - lovely! Thank you. Best, Rik
That looks delicious!!!!!!!!!!!!!!!!!!!!!! I've never heard of "Potato Ash", before.
Thank you. Best, Rik
@@BackyardChef You're welcome!!!!!!!!!!!!!!!!!!!
How interesting! Thank you, Rik. ❤
Thank you. Best, Rik
Nawt wrong with that lovely thing👍🏼❤
Thank you. Best, Rik
Yorkshire girl here, grew up eating this stuff, (only had salt n pepper in it) always thought it was called corned beef hash😂 just thought it was Yorkshire folk dropping their aitches 😂😂😂
Thank you. Best, Rik
I’m drooling here. So yummy! 🤤
Thank you. Best, Rik
I am so making this,love a good ash,with a giant Yorkshire pudding is totally next level though 😋
Hope you enjoy. Thank you. Best, Rik
A great winter comfort meal
Thank you. Best, Rik
Rik thank you .Why not combine the best northern English dish with any other foods represented a real way.11:11 n tme wasted
Thank you. Best, Rik
My nanny never put water in the Yorkshire pudding. What does the water do for the Yorkshire pudding.
Helps with evaporation and a crispier exterior. Thank you. Best, Rik
Omg this isn't a chat up line but I'd love to see inside your pantry /larder please 😂
Ha ha ha Thank you. Best, Rik
Ooh, that looks sooooo tasty!
Thank you. Best, Rik
Omg that looks so lovely. What can I do if I have some ash leftover? Can I freeze it?
Thank you. Best, Rik