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Missing an Ingredient? www.UKFoodOnline.co.uk |
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British Yorkshire Pudding Day
1st Sunday in February
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Copyright © 2007 Florence
Sandeman.
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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". |
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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 |
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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.
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.
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.
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 !
Graphic ©
www.haworth-village.org.uk
Haworth
village is on the edge of the
Pennine moors in W. Yorkshire, England,
an area made famous by the Bronte
sisters. Click here to visit the
site
Happy Cooking!
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