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Subpages for Restaurant Reviews ~ Midlands:

Best Yorkshire’s, In the Midlands!

Sunday Roast, with Yorkshire Puds, Hundred House Hotel & Restaurant

Sunday Roast, with Yorkshire Puds, Hundred House Hotel & Restaurant

Is this the best Yorkshire Pudding in the Midlands?

Let’s not beat about the bush, writes Philippe Boucheron, Yorkshire Puddings aren’t what they were when I was a lad. Soggy, dull and often as flat as pancakes they only add to the horror to what passes for roast beef, while horseradish sauce from bottles and jars can only be described as ‘tame’.

However, it is very different at home where roast rare ribs with Mme. B’s magnificent hot and racy home-made horseradish sauce are accompanied by a pan-full of Yorkshire Pudding, cooked under the joint and infused with its juices. 

The other Sunday we drove over to the Hundred House at Norton, between Bridgnorth and Telford, for a traditional Sunday lunch And I can only report that chef Stuart Philipps’s Yorkshires are quite the best I have had away from home. Small irregular cup-cake sized, they are as light as a maiden’s kiss, crisp on the outside, moist and yielding inside, and full of warm beefy aromas and flavors.

Mind you the pink thin slices of local well-hung beef were as tasty, while the treacle tart and proper cream custard, speckled with vanilla, was a triumph.

Yorkshire puddings date back to the mid-18th century when cooks in the north of England began devising ways of using the fat that dropped into the dripping pan to cook a batter pudding while the meat roasted. The first recorded mention was in 1737 when a recipe for ‘A dripping pudding’ was published in “The Whole Duty of a Woman”. In 1747 in ‘The Art of Cookery Made Plain and Simple’ by Hannah Glasse had a recipe under the title of ‘Yorkshire pudding’. The name by which they have been known ever since.

According to the Royal Society of Chemistry, a Yorkshire pudding has to be more than four inches tall. The modern trend has been for Puddings of almost soufflé proportions – but back in 1737 they had ranges and not modern fan assisted ovens of today.

It is often claimed that the purpose of the dish was to provide a cheap way to fill the diners – the Yorkshire pudding being much cheaper than the beef. The Yorkshire pudding was traditionally served first to help assuage the appetite. This is very similar to the old French custom of giving the family a bowl of sustaining soup at home before taking them out to a restaurant!

Mind you, if you’ve enjoyed a better Yorkshire Pud’ in a Midland restaurant, then please let me know so that I can go and review the delight and share the knowledge with other fellow foodies.

Hundred House Hotel Norton, Near Bridgnorth

Visited by Philippe Boucheron, for Eat The Midlands (ETM)

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