National Yorkshire Pudding Day
From 2008 the fi rst Sunday in February has been designated National Yorkshire Pudding Day!
The traditional Yorkshire Pudding fi rst got its name in 1747 according to local legend, when Hannah Glasse wrote a cookery book titled The Art of Cookery Made Plain and Simple. She included a Yorkshire Pudding recipe; but no-one really knows how far back the original recipe goes as some form of batter or dripping pudding, as it was previously named, has been cooked for centuries.
Early puddings were fl atter than today’s version and were cooked in a tin beneath the meat, which was roasted on a spit over a fi re. The pudding was positioned to catch all the drippings from the meat. Dripping was an important part of the diet in those days because the human body actually needs some fat to enable it to absorb certain vitamins, but unlike today sources of fat were more diffi cult to obtain as meat was expensive so was only cooked on special occasions. Extra drippings from any meat added a welcome and much-needed supplement.
The Yorkshire pudding was usually made in a large tray, and was often served with gravy before the main meal as a fi ller, so less meat was required for the main course.
The recipe is pretty simple, just eggs, milk and plain fl our. A Yorkshire-born aunty once warned me never to use self-raising fl our, or any kind of raising agent because doing so will mean your puds will be spongy and soggy. Also the batter has to be the right consistency, a little thicker then unwhipped double cream, and as smooth as possible. To achieve the best, most crispy Yorshire puds trickle about 3mm / 1/8 inch of very hot fat in the bottom of the tin, then heat it up. As the fat begins to smoke, add the batter.
Enjoy!
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