Yorkshire pudding makers seek name rights

Yorkshire pudding makers are pushing to have the renowned roast beef side-dish given"protected food" status in the European Union, similar to how Champagne and the Stilton cheese name are protected.

The bid for EU protection is being considered for Yorkshire firms Roberts, Aunt Bessie's and the Real Yorkshire Pudding Co. and has the backing of numerous chefs in the region, including Andrew Pern at the Star Inn in Harome, North Yorkshire, England.

"It's part of our heritage," Pern said in an interview Tuesday with CBC Radio's As It Happens.

"It's what we've become famous for and what Britain has become famous for:roast beef Yorkshire puddings. You can't get any more English than that."

Cornish clotted cream, Whitstable oysters and Stilton cheese are among British foods that already have protected-name status that can result in legal actions.

Among the best-knownprotected products isChampagne. Bubbly wine that is not produced from grapes grown in France's Champagne region must be called sparkling wine.

A successful bid would mean that Yorkshire pudding madeoutsidethe region would have be called Yorkshire-style puddings. And it would likely boost the prices for puddings made in Yorkshire.

Heritage cited

Pern acknowledges that the bid for protection relies more on the heritage of the original recipe than the ingredientsand where they are sourced.

"We use extra-large, organic, free-range eggs, local eggs from the village. Fresh milk, obviously we're in a farming community, so that's literally on our doorstep. Flour and seasoning. So there's nothing different about it from anybody else. It's the same ingredients worldwide," said Pern.

But that is side-stepping the true nature of the bid for protection, he added.

"I think the complaint is about people mass-producing these Yorkshire puddings elsewhere around the world, rather than them being produced in Yorkshire," said Pern, notingthat Yorkshire-style pudding is even made in Toronto.

Yorkshire pudding was created in the 18th century by Hannah Glasse, butthe recipe has been adapted by other cultures for the local cuisine, which is another factor that should support the bid, he said.

"There's various variations around the world. It's a pancake mix. It's a crepe mix. It's aclafouti [dessert] mix. It depends on where you are.

"We put in some hot beef drippings and up it goes, it rises," said Pern. "The Yorkshire air makes it go up."