The last entry in the Strictly British dictionary on a Harry Potter site talks about Yorkshire Pudding. My mother and I like it, and we often make it when we have a roast. But how can it be a sweet dish too? 
Please tell me that you leave out the drippings when you make it sweet.
OTOH the chocolate sauce someone put on steak for a Valentine’s episode of a show on the food network earned a :eek: from me too, so maybe I’m the only one who doesn’t think meat and sweets ought to mix.
A friend of mine, who’s Yorkshire born-and-bred, swears by cold Yorkshires with strawberry jam. I suppose it’s not that different to pancakes, given that they’re both just batter. But I still can’t bring my little southerner mind to accept the idea.
Nigella Lawson makes a “plain” yorkshire pudding batter, and oven-fries it in vegetable oil before serving it with golden syrup and cream. That looks all kinds of tasty, and to me it wouldn’t be all that different from making a pancake… Hubby (a Leeds lad) confirmed to me that that’s the way some’ll eat it after sunday lunch is all done.
But she definitely doesn’t use dripping for it.
Mm, Yorkshire pudding is tres delicious.
I’m also of the not-sweets-and-meat persuasion. I don’t eat much sweet & sour stuff. Steak and chocolate? Hm. Love them both. But maybe not at the exact same time. (Steak, dredged through the sour cream from the baked potato, though… Mmm…)
Don’t some people put unsweetened cocoa in some Mexican dishes? Or am I imagining things?
An ex used to put syrup on ham or sausage.
Mmmm, mole!
Isn’t a Yorkshire pudding pretty similar to oven pancakes? (I’ve never had YP, so I don’t know from first-hand experience.) If so, it would be easy to do either a sweet or savory version. For example, try making an oven pancake but mix apple slices or diced bacon into the batter, then serve with maple syrup.
There is such a thing as a sweet omelette, too. You mix sugar with the eggs, and fill the omelette with jam. It doesn’t sound good, but it’s really not at all different from many standard desserts.
And yes, meat sauces made with unsweetened chocolate definitely exist.
Yorkshire pudding are popovers made with roast beef drippings instead of butter. Very yummy.
Depending on the dish, unsweetened or semi-sweet chocolate (not cocoa), or cacao nibs are a terrific addition.
As for Yorkshire pudding, I think it has a salty-sweet taste all its own. It’s really just a big dumpling that’s been browned with drippings.