Photos via Flickr users Amanda Tipton and boo lee.
Just like the time Americans were dumbfounded by a chip sandwich (otherwise known as a “chip butty”), international confusion has arisen over another British staple: Yorkshire pudding.Or, as the monsters at the New York Times want to call it, a “Dutch baby.”According to the Evening Standard, Brits on Twitter were outraged after the newspaper published a recipe for the savoury pudding usually accompanying beef roasts, described it as a “large, fluffy pancake” that “is excellent for breakfast, brunch, lunch, and dessert any time of year.”The Times Dutch baby recipe continues: “Just dump all of the ingredients into a blender, give it a good whirl, pour it into a heated skillet sizzling with butter, and pop it into the oven. Twenty-five minutes later? Bliss.”
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The Times tweeted a link to the recipe this weekend, sparking a debate on the platform. “That’s a Yorkshire pudding, mate,” one user replied, while another wrote, “This is not a dessert! This is a thing of beauty that should be filled with beef and vegetables. Or sausage and mash. It is a Yorkshire pudding.”However, some users called bullshit on the Yorkshire pudding purity, pointing out that the Dutch baby has been around for some time. (German migrants are credited with introducing the dish to America in the 1800s). “No, they are not the same,” Twitter user xarophti wrote. “British Twitter can spit all the feathers they want, but Dutch babies have been around for a very long time (despite @nytimes & @Nigella_Lawson seemingly having just discovered them.”Considering that dishes can only have one, universal, objective title, and never differ depending on regions or countries, we must conclude that whoever is behind the Times article should be exiled to Yorkshire and forced to consume three beef roasts a day until, deadened by the repetitive punishment and malnourishment, they admit through clenched teeth: “This is actually a Yorkshire pudding.”Then we can put this whole thing behind us!
