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| Since 2008,
the 1st Sunday in February each year, is
designated The British
Yorkshire Pudding Day is now here to stay! |
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Have a fulfilling
Yorkshire Pudding Day,
to one and all! |
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Countdown to Yorkshire-Pudding-Day
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Yorkshire Pudding is a dish that originated in Yorkshire. It is made
from batter and usually served with roast meat and gravy. Sometimes
Mini Yorkshire puddings, served as part of a traditional Sunday roast.
When wheat flour began to come into common use for making cakes and
puddings, cooks in the north of England devised a means of making use
of the fat that dropped into the dripping pan to cook a batter pudding
whilst the meat roasted. In 1737 a recipe for 'A dripping pudding' was
published in "The Whole Duty of a Woman" Make a good batter as for pancakes;
put in a hot toss-pan over the fire with a bit of butter to fry the
bottom a little then put the pan and butter under a shoulder of mutton,
instead of a dripping pan, keeping frequently shaking it by the handle
and it will be light and savoury, and fit to take up when your mutton
is enough; then turn it in a dish and serve it hot.Similar instructions
were published in 1747 in ‘The Art of Cookery Made Plain and Simple’
by Hannah Glasse under the title of 'Yorkshire pudding'. It was she
who re-invented and re-named the original version, called Dripping Pudding,
which had been cooked in England for centuries, although these puddings
were much flatter than the puffy versions known today.A 2008 ruling
by the Royal Society of Chemistry has it that "A Yorkshire pudding isn't
a Yorkshire pudding if it is less than four inches tall". The Yorkshire
pudding is a staple of the British Sunday lunch and in some cases is
eaten as a separate course prior to the main meat dish. This was the
traditional method of eating the pudding and is still common in parts
of Yorkshire today. Because the rich gravy from the roast meat drippings
was used up with the first course, the main meat and vegetable course
was often served with a parsley or white sauce. It is often claimed
that the purpose of the dish was to provide a cheap way to fill the
diners - the Yorkshire pudding being much cheaper than the other constituents
of the meal - thus stretching a lesser amount of the more expensive
ingredients as the Yorkshire pudding was traditionally served first.
There are other uses for Yorkshire pudding. In various parts of the
country - but particularly in the North - it is served as a snack with
jam, or as a 'pudding' in the true sense, sometimes with jam and ice
cream. Yorkshire pudding is cooked by pouring a thin batter made from
milk (or water), flour and eggs into oiled then preheated baking pans
or muffin tins (in the case of Mini puddings). A popular batter is one-third
cup milk, one-third cup flour per egg. |
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