Since 2008, the 1st Sunday in February each year, is designated

British Yorkshire Pudding Day

A day that I feel cannot pass without some form of celebration!

The Day was first launched on the 3rd of February 2008, by Florence Sandeman.
Of Recipes4us as an homage to an iconic British dish.

The British Yorkshire Pudding Day is now here to stay!

( 5th February 2017 )

Have a fulfilling Yorkshire Pudding Day, to one and all!

Countdown to Yorkshire-Pudding-Day
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.