What is a Yorkshire pudding?
A Yorkshire pudding is a savory baked batter made from eggs, flour and milk, which puffs up in the oven into a crisp, golden shell. It is a traditional part of an English Sunday roast, especially with roast beef.
Yorkshire puddings originated in northern England. Cooks placed a pan of batter under meat roasting on a spit, so the fat dripping from the meat flavored the pudding.
A recipe for dripping pudding appeared in a cookbook in 1737, and the name Yorkshire pudding was used by Hannah Glasse in her 1747 cookbook.
Serving and size
Traditionally, Yorkshire puddings were served as a first course with gravy to fill people up before the meat. Today, they are usually served alongside the meat.
Toad in the hole is made by cooking sausages in Yorkshire pudding batter. A giant Yorkshire pudding filled with sausages, mash or roast dinner is popular in pubs.
In 2008, the Royal Society of Chemistry declared that a Yorkshire pudding should be at least four inches tall to be considered proper.
The first Sunday in February is celebrated as National Yorkshire Pudding Day. Hot fat and a very hot oven are the secrets to a good rise.