First British Yorkshire Pudding Day to be launched in February 2008
Recipes4us.co.uk, one of the UK’s largest independent food websites, is
launching the first ever British Yorkshire Pudding Day on the 3rd
February 2008.
The initiative is supported by British Lion Quality Eggs (Britegg) and The
Flour Advisory Bureau (FAB) and it is hoped that other relevant British
Industry Councils will come on board in the near future. Producers,
retailers and the hospitality sector will also be encouraged to promote the
day.
In future years the day will be held on the 1st Sunday in
February and it is hoped that it will become an established and popular
British food celebration day for years to come, when everyone can join in to
remember, celebrate and enjoy one of the most iconic of British dishes,
famous not only in the UK but also internationally.
Recipes4us also has some excellent ideas to encourage the general public to
cook them at home for family and friends, including a range of mini
Yorkshire Puddings with various fillings from roast beef to Stilton with
onions – great for brunch, lunch and evening parties.
http://www.recipes4us.co.uk/British%20Yorkshire%20Pudding%20Day.htm .
Interesting facts
Yorkshire Pudding’s predecessor, Dripping or Batter Pudding has been
cooked for centuries in Britain although originally they were flatter than
today's versions.
The first Yorkshire Pudding recipe was printed in 1747 by Hannah Glasse who
wrote a cookery book called 'Art of cookery Made Plain and simple'. Hannah
is credited for having changed the name from Dripping Pudding to Yorkshire
Pudding.
Traditionally, Yorkshire Puddings were cooked in a tin beneath meat which
was being roasted on a spit over a fire so they could catch all the
drippings from the meat.
Yorkshire Pudding was often served before the main course to partly fill up
diners so that less meat would be needed.
Leftover Yorkshire Pudding was sometimes eaten cold as a dessert, spread
with a little jam or sprinkled with dried fruit.
Eggs are packed with a range of nutrients including protein, essential
vitamins A, D, E, and B group as well as minerals iron, phosphorus and zinc.
Flour, particularly white flour, is rich in calcium,
essential for strong, healthy bones and teeth.
Note to Editors
Recipes4us.co.uk was launched in 2000 and is an independent and privately
owned UK recipe and food information site covering many aspects of food,
from growing to cooking. We therefore have no allegiance to particular food
suppliers or retailers.
To read more about the motivation and concept of British Yorkshire Pudding
Day visit
http://www.recipes4us.co.uk/About%20British%20Yorkshire%20Pudding%20Day.htm
For further information or a high resolution jpeg of the official logo
please contact Florence Sandeman.
Sources: The British Library
www.bl.uk
Historic
Food
www.historicfood.com/English%20Puddings.htm
British Lion Eggs www.britegg.co.uk
Flour
Advisory Bureau
www.fabflour.co.uk
Contact: Florence
Sandeman
Email:
Publisher@recipes4us.co.uk
