Today is Yorkshire Pudding Day

We have a few Yorkshire Puddings on here, but today is about the food variety.

The original purpose of serving the batter pudding was not as part of a main meal, in the way that it’s served with traditional roast dinners now, but instead served before, with gravy, as an appetiser course. This is because, when meat was expensive the Yorkshire pudding could act to fill the consumer, meeting the appetites of working men and allowing the meat to stretch further: “Them ‘at eats t’most pudding gets t’most meat”, as the saying goes.

The pudding would have originally been cooked beneath the meat (usually beef) as it was roasting on a spit above a fire. This position would have meant that the fats and juices from the meat could drip onto the batter pudding, flavouring and adding colour. (The initial name for cooking a batter in this way was “Dripping Pudding”.) This also meant that these drippings, essential in the diet, were utilised rather than lost to the fire. Sources of these essential fats, particularly in the North of England, were more difficult to obtain at that time, especially with the high cost of meat, so every single drop was used.

A Yorkshire pudding is traditionally cooked in a large, shallow tin and then cut into squares to be served, rather than the individual puddings you can buy in supermarkets today. Also, in today’s Sunday roast dinners, Yorkshire puddings are included whatever the choice of meat, rather than just with beef as is the tradition. Yorkshire puddings, as the accompaniment to the “British Sunday Roast”, have become such a part of the British institution that they have been nominated their own day of celebration – the first Sunday of February.

 

Most days are Yorkshire pudding days .... unless it's curry night !

 

Where did toad in the hole come from?

 

Well there's a few Yorkshire pud's on this Forum

 

How about Apple Batter Pudding for desert?

 

Free range chicken n Yorkshire it is then , sorry beefs off

 

My mate from Yorkshire said
You don’t need ta put tha batter int fridge first

 

I never bother and my Yorkshires are fine

 

Love Yorkshire pud... Have it with every roast irrespective of the meat, and make it to go with stews as well...

 

Yes

 

I'll just leave this here...

 

Plans foiled, yorkshires mixed got the joint out of the fridge, still bloody frozen,Knickers.Plan B , toad in the 'ole.

 

Mines done n eaten

 

You keep your joints in the fridge?

 

Note that the Aunt Bessie's pack, labels them as Yorkshires and not Yorkshire Puddings. Wonder why that is.

 

Well not quite all