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British Yorkshire Pudding Day

Annually on the 1st Sunday in February

Sunday 5th February 2012

Go to:- About British Yorkshire Pudding Day | How to make perfect Yorkshire Puddings | BYPD Graphic Downloads

Jump to: - History | Today's Yorkshire Pudding | Spin-offs | Ideas/ways to Celebrate | Recipes

Yorkshire pudding is a traditional British dish eaten by most Britons at least once in their life. Although its name would suggest it originates from the North-east of England, its ancestry isn't really known, save that it's been eaten the length and breadth of the UK for centuries.

Roast beef and Yorkshire Pudding is one of the most famous of British meals, however many people in the UK eat Yorkshires with any roast meat or chicken, and it has always been a firm favourite as part of the "Sunday Roast Dinner".

History of Yorkshire Puddings

Although no-one really knows how far back the recipe goes, it is safe to say that some form of "batter" or "dripping" pudding as it was previously named, has been cooked for centuries.

It was originally flatter than today's version, and was cooked in a tin beneath meat which was being roasted on a spit over a fire so it could catch all the drippings from the meat. In early days, this was as much out of necessity as anything else because the human body actually needs dietary fat to facilitate the absorption of certain vitamins. However, as sources of fat were more difficult to obtain at the time, particularly in the North of the country, the extra drippings from the meat supplied a welcome and needed supplement.

It was often served before the meat perhaps with some gravy to part-fill the stomach so that less of the expensive meat would be needed. Indeed, if there wasn't sufficient meat to go around, the children were often fed Yorkshire pudding and gravy as their main meal. Very occasionally, it was served after the beef as a savoury and sometimes leftover Yorkshire was eaten cold as a dessert course spread with a little jam or sprinkled with dried fruit. Although this may seem strange, just think about pancakes which is basically the same mixture.

The name change to Yorkshire Pudding took place in 1747, when Hannah Glasse wrote a cookery book called "The Art of Cookery Made Plain and Simple" and she is generally credited for having changed the name. The tradition of making Yorkshires was also taken to America by early day settlers.

Yorkshire Pudding Today

Although the early day Yorkshire puddings were made in a large tin, today many prefer individual-sized Yorkies. These are made in special 4-hole Yorkshire Pudding tins or in patty tins - like muffin tins but generally shallower. These small versions are known as Popovers, a name which may have originated the in USA. In the North of England, some pubs sell the individual sized versions as a light snack with onion gravy. Really delicious.

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So, today Yorkshires are as popular as ever. Not only do British cooks make their own, but there are also packet batter mixes and fully-cooked frozen popovers which just need reheating widely available to buy.

Spin-offs

One can't talk about Yorkshire Pudding without also mentioning Toad in the Hole. This is a dish where sausages are placed in the batter before it goes into the oven to bake. Toad in the Hole is also sometimes referred to as " The Poor Man's Roast " because it is filling and to make, especially when served with vegetables such as roast potatoes and cabbage ..... and not forgetting the onion gravy.

Modern cooks have also tinkered with the traditional recipe by adding items such as freshly chopped sage or thyme and, much like toad in the hole, small pieces of bacon.

Talking of spin-offs, 2011 saw the launch of Yorkshire Pudding Week by a British manufacturer of Yorkshire puddings. Whilst we encourage people to eat Yorkies as often as possible, don't be sucked into this blatant rip-off on the back of British Yorkshire Pudding Day which has obviously been conjured up to increase their sales. Keep the faith: Keep British Yorkshire Pudding Day!

Ways and Ideas to Celebrate Yorkshire Pudding Day

At home with Family

What better than a British Sunday Roast dinner where all the family can sit and spend some quality time together. Although roast beef and Yorkshire pudding is the most traditional Sunday roast, you can cook Yorkshires with any roast, be it lamb, chicken, venison or pork . If your budget is a little tight, why not use sausages.

At home with Friends

Of course you can go the whole hog with a Sunday roast too, but why not throw a Yorkshire Pudding party and serve a selection of mini Yorkshires with various fillings. It can be a Practical Pudding Party for brunch or lunch or a Posh Pudding Party later in the day or in the evening. We've got lots of suggestions for fillings in the recipe section below and if you follow our simple instructions and recipe, you'll be able to cook perfect mini Yorkshires and fillings well beforehand so all you have to do is re-heat them when your guests arrive.

Out with Friends and/or family

Why not treat yourselves and take the whole family or a party of friends out to the local eatery whether that's your local pub, restaurant or hotel. Most will serve a traditional Sunday roast although it may be well to check the week before and if they don't, remind them it's British Yorkshire Pudding Day and DEMAND YORKSHIRES !

Yorkshire Pudding Recipes

Perfect Traditional Yorkshire Pudding Recipe

Rosemary Yorkshire Pudding Recipe: A tasty Yorkshire to serve with roast lamb

Sage Yorkshire Pudding Recipe: an excellent alternative to serve with roast pork

Thyme Yorkshire Pudding Recipe: serve with any roast meats

Chilli Yorkshire Pudding Recipe: A spicy Yorkshire to serve with roast meats

Mini Party Yorkshire Puddings

Toad in the Hole

Bacon Batter Cakes

Ultimate Onion Gravy

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