Pub marks Yorkshire Pudding Day in a giant way
Published Date:
07 February 2008
Staff and regulars at a pub have created a shrine-like sculpture with Yorkshire's most famous pudding to celebrate its official day.
Workers and customers of the Nags Head based at New Hey Road, Ainley Top, took part in Britain's first official Yorkshire Pudding Day.
Head chef Lee Brook and his colleague created the work of art using about 125 Yorkshire puddings as well as tomatoes shaped as roses and sprigs of parsley.
"I am not really surprised it has been given its own day. It really is a great accompaniment to food and deserves the recognition."
The Nags Head serves up over 1000 Yorkshire puddings a week and cooked several hundred on the big day.
The national celebration is the brainchild of recipes4us and the event has been backed by Yorkshire and English Tourist Boards, the English Beef and Lamb Executive (EBLEX), British Lion Quality Eggs (Britegg), The Flour Advisory Bureau (FAB) and Aunt Bessie's, the largest producer of frozen Yorkshire puddings in the world.
Lee said that the best way to cook your pud is to have it in a very hot oven using fresh oil and a touch of baking powder to help it rise.
He said: "Yorkshire Pudding can even be made into a massive portion by shaping it like a plate and serving it up as a main meal.
"The best way to eat it is with horseradish sauce, English mustard and herbs which can really give it that extra flavour and make it taste really great."
The full article contains 261 words and appears in n/a newspaper.
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Last Updated:
07 February 2008 4:19 PM
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Source:
n/a
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Location:
Halifax
