With toffee sauce of course - its even in the picture in the article.
Morrisons launches bizarre Yorkshire Pudding pizza thing
Brit supermarket chain Morrisons has sacked 1,500 middle managers – but fear not, they’ve also vomited out an unholy creation that is part pizza, part Yorkshire pudding. The 6½” thing is made by filling an oversized Yorkie Pud with tomato sauce, cheese and typical pizza toppings. A photo of this strangely alluring monstrosity …
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Friday 2nd February 2018 16:27 GMT macjules
Does not go far enough
For the discerning palate there are several suggestions:
Starter:
Yorkshire pudding with white truffle oil
Sanguinaccio con cipole (black pudding with onions to you)
Brie and mushroom stuffed Yorkshire pudding
Main:
Yorkshire pudding Italiano with Winkles Vongole
Yorkshire pudding Italiano
Roasted vegetable quiche with a Yorkshire pudding batter crust
Dessert Menu:
Yorkshire pudding profiterole with chocolate sauce
Caramelised plum Yorkshire puddings
Deep Fried Mars bar Yorkshire pudding with Irn Brew dipping sauce (most popular with Scottish visitors)
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Sunday 4th February 2018 09:30 GMT jake
onefang
Make your own. It's not rocket science.
Couple pointers: Ignore the herbage suggestion. Bung all the batter ingredients into a blender and spin until smooth. Use a 10" to 12" cast iron skillet instead of the recommended pan. Thinner batter is better, closer to crepe than pancake. An extra egg and less milk will provide more lift. Adjust salt levels according to dripping seasoning. If you have no dripping, any high smoke-point oil will work (duck fat makes a spectacular variation ... canola or peanut oil, not so much). If it fails, feed the result to the dog and try again (trial and error is inexpensive!).
The pizza bit for a filling I'll leave to your own warped mind. Personally, I find the concept to horrifying to dwell on for any length of time.
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Sunday 4th February 2018 13:11 GMT onefang
Re: onefang
"Make your own. It's not rocket science.
"Couple pointers: Ignore the herbage suggestion. Bung all the batter ingredients into a blender and spin until smooth. Use a 10" to 12" cast iron skillet instead of the recommended pan. Thinner batter is better, closer to crepe than pancake. An extra egg and less milk will provide more lift. Adjust salt levels according to dripping seasoning. If you have no dripping, any high smoke-point oil will work (duck fat makes a spectacular variation ... canola or peanut oil, not so much). If it fails, feed the result to the dog and try again (trial and error is inexpensive!)."
And then you make it sound like rocket science.
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Monday 5th February 2018 00:52 GMT jake
Re: onefang
That sounds like rocket science to you? To me, it's standard operating procedure!
Cooking is one of the most important, and easy, hacks that good old HomoSap has invented. All it is is simple applied chemistry. Why the huge resistance to learning to cook in this forum, anyway? My mind absolutely boggles.
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Sunday 4th February 2018 19:29 GMT Bigmarks
Oversized tapuds
So these are oversized tapuds. My local cricket club invented these - essentially Mini Yorkshire Puddings with fillings creating a Yorkshire Pudding tapas fest. Pie and peas was one of the better ones - meatball plus mushy peas mmmm delicious.
Not sure that combo would work as well with the large M puddings though.
They should try something different, Ethan's fruit cocktail and custard?
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Friday 2nd February 2018 15:17 GMT Voland's right hand
Re: Missing a crucial step
Might need to stop by Morrisons and then go to a chippy I know is happy to batter random shit
You missed a step. In order for pizza to deep fry successfully it needs to be deep frozen first.
Despite the fact that even a bit of this will kill me courtesy of my coeliac methabolism, I put down as "eat it as I am deviant". Out of principle. I wish I could though :) Especially the deep fried version for the sheer perversity of it.
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Friday 2nd February 2018 21:33 GMT Daniel von Asmuth
Re: Truly international
In WW II American soldiers in Italy invented the Pizza Americana.
Seems Iglo stopped making their Pizza Burger, but The Pizzaburger must be real German innovation, with BBQ Chicken on top.
https://www.oetker.nl/nl-nl/onze-producten/pizza/pizzaburger/bbq-chicken.html
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Saturday 3rd February 2018 06:52 GMT Jan 0
Re: They're copying Greggs, that's all
Hint, no the Chicago guy is right, I was offered a similar offence in Detroit. The distinction between pizza base and Yorkshire pudding is irrelevant. The Detroit deep pizza was like a felt tub fiiled with a sort of fondue*.
I applaud Morrisons for their audacity, but just as the USA has proved that you can’t improve a Neapolitan pizza, a Yorkshire pudding is a pinnacle of perfection, best eaten straight.
For the record, I’ve had a sublime pizza cooked by Italians in a Brooklyn carry out.
*It’s not what we’d call cheese either, more like silly string without the taste.
USA cooks need to look beyond Unix and ponder the true meaning of “less is more”.
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Friday 2nd February 2018 14:32 GMT The Jon
Mum's gone to Iceland
A side order of the fabled Chicken Tikka Lasagne?
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Wednesday 7th February 2018 16:38 GMT jake
Re: Mum's gone to Iceland
I called Marten, a rabbi friend of mine, and although normally he's a stoat fellow, he tried to weasel out of this question. After badgering him about it, he minkly admitted "Actually, no. Otter isn't kosher. But then it was considered a fish when the list was drawn up, so I'd take that with a grain of salt." ... I knew I could ferret out an answer.
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Biting the hand that feeds IT
