Yorkshire puddings used to be called ‘dripping puddings’ Because they were originally made from the dripping that fell from the meat as it was roasted over the open fire. Ingenious home chefs thought to put the raw batter in a pan right beneath this, so as not to waste the meat fats and to add flavour to the pud.

Traditionally meat would have been roasted on a spit over an open fire with the juices dripping down on to the batter puddings below. This meant no wastage of the fat and also added flavour to the puddings. It was Hannah Glasse in her book, The Art of Cookery Made Plain and Easy, who re-named them Yorkshire puddings.

popover

The historian Madeline Hope Dodds discovered Hannah Glasse as the author of one of the most popular 18th century cookery books, The Art of Cookery Made Plain and Easy, in 1938.

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.

Bake the Yorkshire puddings for 11-13 minutes or until a deep golden brown. Makes enough for 12 Yorkshire pudding tins or regular muffin tin or two 8-inch cast irons if making two large Yorkshire puddings. Serve immediately. Traditionally served with a roast, roasted potatoes, veggies and brown gravy.

Gradually work in the beaten eggs, then whisk in the milk – the consistency should be like single cream. Leave the batter to stand for at least an hour. You’ll need some Yorkshire pudding tins, either individual ones or one big tin.

Originally, the Yorkshire pudding was served as a first course with thick gravy to dull the appetite with the low-cost ingredients so that the diners would not eat so much of the more expensive meat in the next course.

Tips for Perfect Yorkshire Pudding The batter should be chilled after mixing for at least an hour before baking. Batter should be poured into a hot pan containing hot grease. Yorkshire Pudding are best served straight from the oven, as they will start to deflate as they cool.

“All other elements like roast meat, stuffing, gravy and Yorkshire puddings are high in fat or have added saturated fat, particularly if the skin and fat from the meat are included.” Christina said the secret for enjoying a healthy menu at Christmas is to go easy on the alcohol – which she said is just empty calories.

Below we will explore some of the specialty foods of Yorkshire, starting with the famous Yorkshire pudding.

• Yorkshire Pudding. Yorkshire Pudding. (Image Credit: Sporkist)
• Wensleydale Cheese. Wensleydale Cheese.
• Rhubarb. Rhubarb.
• Ginger Beer. Ginger Beer.
• Liquorice. Liquorice.
• Pikelets. Pikelets.
• Parkin.

: a native or inhabitant of Yorkshire (York), England.

Named the Yorkshire Breakfast, this dish combines two of the nation’s favourite feeds into one mouth-watering meal. Sausage, bacon, beans and egg are piled on top of a crispy giant Yorkie pud, and it looks amazing.

roast beef drippings

Yorkshire Pudding are traditionally served with a ‘Sunday roast’. The British Sunday roast (or roast beef dinner) is a Sunday tradition of roast beef, vegetables, potatoes and of course, the Yorkshire pudding. They are also served with a big turkey dinner for Christmas.

Eat it with Ice Cream! One of Top Enders favourite ways to eat Leftover Yorkshire Pudding is with Ice-cream. Yorkshire Pudding is after all, just another variety of pancake! Try topping with a scoop of ice cream, some crushed biscuits (Oreo is a favourite in our house) and drizzling a little sauce over the top.

You can store batter in the freezer for up to a month. Beside above, how long can you keep Yorkshire pudding batter mix in the fridge? Then transfer the batter to a jug and leave in the fridge for at least two hours – or even overnight.