The dripping is the essential part of the Yorkshire pudding as this is what gives the batter an airy texture. The ingredients are very simple: Egg, milk, flour, salt and most importantly beef dripping. The pudding is actually a fluffy and light muffin-like dish. Even though it sounds like a dessert dish, Yorkshire pudding is actually a savoury dish and a staple of Sunday Roast in the UK. Here is our INSIDR guide to the best British food in London, as well as where to eat it!īest British food in London #1: YORKSHIRE PUDDINGįirst on our list of the best British food in London is the Yorkshire Pudding.
Being the capital, you can try most of the best British food in London during your travels. NOTE: You can, of course, make this with leftover potatoes and cabbage or sprouts also a little chopped fried onion is a nice addition.We’ve compiled a list of the best British food in London, which I hope will help dispel poor old Britain’s international ridicule for having no food culture! You’ll have to try each of these dishes when you visit London before you could possibly join in on that rhetoric again! Unfortunately, travellers do not tend to realize the variety in British cuisine until they actually visit UK. Drain on crumpled paper and serve immediately. Fry them in hot dripping to a good, crisp, golden brown on both sides. Mix the well-drained cabbage into the potato and, when it is cool, take tablespoons of the mixture and shape into round cakes, which should then be dusted in the seasoned flour. Mash them (with an electric hand mixer if you have one) until smooth – don’t add any milk, though because you don’t want them to be too soft.
When the potatoes are cooked, add some freshly milled black pepper and the butter. Now pour into a colander, put a plate (one that fits inside the colander) on top of the cabbage, place a weight on top and leave it to drain very thoroughly. Wash it thoroughly, then plunge it into the fast-boiling water, put a lid on and let it boil for about 6 minutes. Put the potatoes on to cook in salted boiling water, then half-fill a medium-sized saucepan with some more salted water and bring it to the boil.Ĭut the cabbage into quarters, remove the hard stalk and shred the rest.
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