Yorkshire pudding

Traditional English side dish

Yorkshire pudding

A plate of Yorkshire puddings

Alternative names| Yorkshire
Type| Pudding
Place of origin| England
Region or state| Northern England
Main ingredients| Milk or water, flour and eggs

*   Media: Yorkshire pudding

Yorkshire puddings

Yorkshire pudding is a baked pudding made from a batter of eggs, flour, and milk or water.[1] A common English side dish, it is a versatile food that can be served in numerous ways depending on its ingredients, size, and the accompanying components of the meal. As a first course, it can be served with onion gravy. For a main course, it may be served with meat and gravy (historically roast beef but in recent years with other meats), as part of the traditional Sunday roast, but can also be filled with foods such as bangers and mash to make a meal. Sausages can be added to make toad in the hole. In some parts of England, (especially the Midlands) the Yorkshire pudding can be eaten as a dessert, with a sweet sauce. The 18th-century cookery writer Hannah Glasse was the first to use the term "Yorkshire pudding" in print.

Yorkshire puddings are similar to Dutch baby pancakes,[2] and to popovers, an American light roll made from an egg batter.[3]

## History

[edit]

Mini Yorkshire puddings, served as part of a traditional Sunday roast A Yorkshire pudding filled with mashed potato, beef, gravy and vegetables Yorkshire pudding cooked in a 22 cm (8.7 in) diameter cast-iron frying pan

When wheat flour began to come into common use for making cakes and puddings, cooks in northern England (Yorkshire) devised a means of making use of the fat that dropped into the dripping pan to cook a batter pudding while the meat roasted. In 1737, a recipe for "a dripping pudding" was published in Sir Alexander William George Cassey's book The Whole Duty of a Woman:[4]

> Make a good batter as for pancakes; put in a hot toss-pan over the fire with a bit of butter to fry the bottom a little then put the pan and butter under a shoulder of mutton, instead of a dripping pan, keeping frequently shaking it by the handle and it will be light and savoury, and fit to take up when your mutton is enough; then turn it in a dish and serve it hot.

Similar instructions were published during 1747 in the book The Art of Cookery made Plain and Easy by Hannah Glasse, with the name 'Yorkshire pudding'. It was she who renamed the original version, known as Dripping Pudding, which had been cooked in England for centuries, although these puddings were much flatter than the puffy versions made in modern times.[5] William Sitwell suggests that the pudding got the name 'Yorkshire' due to the region's association with coal and the higher temperatures this produced which helped to make the batter crisper.[6]

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.[7] Because the rich gravy from the roast meat drippings was used with the first course, the main meat and vegetable course was often served with a parsley or white sauce.[8] In poorer households, the pudding was often served as the only course. Using dripping,[9] a simple meal was made with flour, eggs and milk. This was traditionally eaten with a gravy or sauce, to moisten the pudding.

The Yorkshire pudding is meant to rise. The Royal Society of Chemistry suggested in 2008 that "A Yorkshire pudding isn't a Yorkshire pudding if it is less than four inches [10 cm] tall".[10]

## Baking method

[edit]

Yorkshire pudding is made by pouring a batter — made from milk, flour and eggs — into hot beef dripping, lard, or other rendered fat, (from which it gains its flavour), in a preheated baking pan (ramekins or muffin tins in the case of miniature puddings) and baking in a hot oven. They can also be baked in cast-iron frying pans or similar.[11][12]

A basic equal-part batter recipe uses 200 ml flour and 200 ml milk with four eggs (also 200 ml).[13] Sometimes a small quantity of baking powder is added to aid the pudding to rise during baking. Replacing the milk with water produces a lighter, crisper, but less sweet pudding.[14]

A 1926 recipe involves covering the pudding with greaseproof paper to steam it and then serving it with jam, butter and sugar.[15]

## Yorkshire Pudding Day

[edit]

National Yorkshire Pudding Day has been celebrated on the first Sunday in February in Britain since 2007.[14][16][17][18] It is celebrated on 13 October in the United States.[19]

## References

[edit]

1. ^ Siciliano-Rosen, Laura (22 October 2014). "Yorkshire Pudding". Encyclopaedia Britannica. Retrieved 2 July 2018.
2. ^ Campbell-Schmitt, Adam (15 May 2018). "Dutch Baby or Yorkshire Pudding? Brits Argue Their Savory Dish Should Never Go Sweet". Food & Wine. Retrieved 27 September 2018.
3. ^ McGee, Harold (16 November 2004). On Food and Cooking: The Science and lore of the Kitchen. Simon & Schuster. p. 551\. ISBN 9780684800011.
4. ^ Lady, A; Kenrick, William (1737). The Whole Duty of a Woman. London. pp. 468–9. Retrieved 7 December 2017 – via archive.org.
5. ^ Glasse, Hannah (1998) [1747]. The Art of Cookery Made Plain and Easy. Applewood Books. ISBN 978-1-55709-462-9.
6. ^ Sitwell, William (2015). A History of Food in 100 Recipes. William Collins. p. 136\. ISBN 978-0-00-741200-6.
7. ^ "Old England Traditional Roast Beef and Yorkshire Pudding". food.com. Retrieved 15 October 2015.
8. ^ "Secret of a perfect Yorkshire pud". BBC News. 14 November 2008. Retrieved 14 November 2008.
9. ^ "The history and origins of the Yorkshire Pudding". Historic UK. Retrieved 26 June 2022.
10. ^ "Yorkshire pudding must be four inches tall, chemists rule". Royal Society of Chemistry. 12 November 2008. Retrieved 8 January 2014.
11. ^ "Best Yorkshire Puddings". BBC Good Food. February 2009.
12. ^ "Yorkshire pudding isn't for dessert". www.thegazette.com. Retrieved 24 November 2022.
13. ^ "Best Yorkshire puddings". BBC Good Food. Retrieved 8 March 2021.
14. ^ a b Clay, Xanthe (30 January 2015). "Yorkshire puds aren't just for roasts – they're a cracking dessert, too". The Daily Telegraph. Retrieved 20 December 2017.
15. ^ "1926 Recipes – Puddings and Pastry". Recipes Past and Present. Archived from the original on 17 May 2018. Retrieved 16 May 2018.
16. ^ Lindsay, Duncan (7 February 2016). "National Yorkshire Pudding Day: 9 delicious and easy yorkie dishes to blow your taste buds". Metro. Retrieved 20 December 2017.
17. ^ Gorringe, Anne (4 February 2016). "Don't get in a stew about Yorkshire puddings: Find out everything about the delicacy". Sunday Express. Retrieved 17 May 2018.
18. ^ "National Yorkshire Pudding Day – Sunday 4 February 2018". Yorkshire's Best Guides. 29 January 2018. Archived from the original on 23 September 2021. Retrieved 17 May 2018.
19. ^ Lemoine, Yvan (2010). FoodFest 365!: The Officially Fun Food Holiday Cookbook. Simon & Schuster. p. 39\. ISBN 9781440510007. Retrieved 20 May 2018.

## External links

[edit]

* Food portal

* Yorkshire Pudding at the Wikibooks Cookbook subproject
* Media related to Yorkshire pudding at Wikimedia Commons

* v
* t
* e

Puddings

Sweet|

* Abbot of Priscos
* Ábrystir
* Annin tofu
* Ashure
* Asida
* Banana pudding
* Bánh chuối
* Bebinca
* Blancmange
* Bread and butter pudding
* Bread pudding
* Brown Betty
* Cabinet pudding
* Carrot pudding
* Chè
* Cheese pudding
* Chia pudding
* Chireta
* Chocolate biscuit pudding
* Chocolate pudding
* Christmas pudding
* Clootie dumpling
* Corn pudding
* Cottage pudding
* Crème brûlée
* Crème caramel
* Diplomat pudding
* Douhua
* Dutch baby pancake
* Eton mess
* Eve's pudding
* Figgy duff
* Flummery
* Fruit pudding
* Frumenty
* Gajar Ka Halwa
* Ginger milk curd
* Goody
* Got fan
* Haupia
* Herrencreme
* Instant pudding
* Jam Roly-Poly
* Jam tart
* Junket
* Kalamai
* Kalamay
* Kānga waru
* Kazandibi
* Keşkül
* Kheer
* Kig ha farz
* Kōʻelepālau
* Kue asida
* Kue lapis
* Kulolo
* Kutia
* Lemon delicious pudding
* Mahallebi
* Maja blanca
* Malva pudding (Cape brandy pudding)
* Malvern pudding
* Mango pudding
* Panna cotta
* Pepeçura
* Persimmon pudding
* Pistachio pudding
* Platinum Pudding
* Po'e
* Puding Diraja
* Put chai ko
* Queen of Puddings
* Rice pudding
* Rødgrød
* Rožata
* Sago pudding
* Spotted dick
* Sticky toffee pudding
* Summer pudding
* Supangle
* Sussex Pond Pudding
* Tavuk göğsü
* Tapioca pudding
* Tembleque
* Tibok-tibok
* Treacle sponge pudding
* Ube halaya
* Welf pudding

Savoury|

* Black pudding
* Dock pudding
* Drisheen
* Flummadiddle
* Groaty pudding
* Haggis
* Hasty pudding
* Hog's pudding
* Kačamak
* Moin moin
* Pease pudding
* Pudding corn
* Rag pudding
* Red pudding
* Scrapple
* Spoonbread
* Tiết canh
* White pudding
* Yorkshire pudding

* v
* t
* e

English cuisine

Roman times|

| Dishes|

* Sausages

|

Middle Ages
to 15th century|

| Exemplars|

* Utilis Coquinario (c. 1300)
* The Forme of Cury (c. 1390)

|

Dishes|

* Apple pie
* Bacon
* Banbury cake
* Cheesecake
* Custard
* Game pie
* Gingerbread
* Kippers
* Mince pie
* Mortis
* Pasty
* Pease pudding
* Pie
* Pottage

16th century|

| Exemplars|

* Richard Pynson (The Boke of Cokery, 1500)
* Thomas Dawson (The Good Huswifes Jewell, 1585)

|

Dishes|

* Black pudding
* Fruit fool
* Pancake
* Scones
* Syllabub
* Trifle (without jelly)

17th century|

| Exemplars|

* Elinor Fettiplace (Receipt Book, 1604)
* Gervase Markham (The English Huswife, 1615)
* Robert May (The Accomplisht Cook, 1660)
* Hannah Woolley (The Queen-like Closet or Rich Cabinet 1670)
* John Evelyn (Acetaria: A Discourse of Sallets 1699)
* Kenelm Digby (The Closet Opened 1699)

|

Dishes|

* Battalia pie
* Currant bun
* Queen of Puddings
* Sponge cake
* Sussex pond pudding
* Sweet and sour
* Tea

18th century|

| Exemplars|

* Mary Kettilby (A Collection of Above Three Hundred Receipts in Cookery, Physick and Surgery 1714)
* Mary Eales (Mrs Mary Eales's Receipts 1718)
* John Nott (The Cooks and Confectioners Dictionary, 1723)
* Eliza Smith (The Compleat Housewife 1727)
* Hannah Glasse (The Art of Cookery Made Plain and Easy 1747)
* Ann Cook (Professed Cookery, 1754)
* Martha Bradley (The British Housewife 1758)
* Primitive Cookery (1767)
* Elizabeth Raffald (The Experienced English Housekeeper 1769)
* Richard Briggs (The English Art of Cookery 1788)
* William Augustus Henderson (The Housekeeper's Instructor 1791)

|

Dishes|

* Bread and butter pudding
* Christmas pudding
* Chutney
* Curry
* In UK
* Cottage or Shepherd's pie
* Cumberland rum nicky
* Eccles cake
* Jellied eels
* Jugged hare
* Ketchup
* Marmalade
* Parkin
* Piccalilli
* Pork pie
* Roast beef
* Sandwich
* Scouse
* Suet pudding
* Toad in the hole
* Trifle (with jelly)
* Welsh rarebit
* Yorkshire pudding

19th century|

| Exemplars|

* Maria Rundell (A New System of Domestic Cookery 1806)
* Martha Brotherton (Vegetable Cookery 1812)
* Eliza Acton (Modern Cookery for Private Families 1845)
* Charles Elmé Francatelli (The Modern Cook 1846)
* Isabella Beeton (Mrs. Beeton's Book of Household Management 1861)

|

Dishes|

* Bubble and squeak
* Cauliflower cheese
* Cobbler
* Devilled kidneys
* Faggots
* Fish and chips
* Full English breakfast
* HP Sauce
* Ice cream cone
* Lancashire hotpot
* Potted shrimps
* Sausage roll
* Steak and kidney pudding
* Battenberg cake
* Eton mess
* Eve's pudding
* Jam roly-poly
* Lardy cake
* Madeira cake
* Summer pudding
* Windsor soup
* Worcestershire sauce

20th century|

| Exemplars|

* Florence Petty
* Elizabeth David (A Book of Mediterranean Food 1950)
* Dorothy Hartley (Food in England 1954)
* Constance Spry
* Fanny Cradock
* Marguerite Patten
* Jane Grigson
* Delia Smith
* Rick Stein
* Nigel Slater
* Keith Floyd
* Marco Pierre White
* Nigella Lawson
* Jamie Oliver
* Fergus Henderson (The Whole Beast 1999)
* Gordon Ramsay
* Gary Rhodes
* Mary Berry

|

Dishes|

* Bakewell tart
* Beef Wellington
* Carrot cake
* Chicken tikka masala
* Coronation chicken
* Crumble
* Knickerbocker glory
* Ploughman's lunch
* Salad cream
* Sticky toffee pudding

21st century|

| Exemplars|

* Heston Blumenthal (The Fat Duck)
* Lizzie Collingham
* Hugh Fearnley-Whittingstall (River Cottage)
* Rachel Khoo
* Michel Roux Jr. (Le Gavroche)
* Antony Worrall Thompson
* Clarissa Dickson Wright (A History of English Food 2011)

|

Dishes|

* Coronation quiche
* Platinum Pudding

Related|

* List of English dishes
* List of English cheeses
* List of savoury puddings
* List of sweet puddings
* Rationing in the United Kingdom

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