Yorkshire pudding why is it called pudding

The Yorkshire pudding — which is essentially a savoury pancake — is the pride of the north. And, yes, each boat was really made of just flour, water and eggs! Before spooning in your batter, the tins must be oiled and placed in the oven beforehand—you want to see a sizzle as the batter drops!

Such is the place of the humble pud in British food culture, we celebrate them twice annually. It makes sense then that leftover puddings is there such a thing?! Each to their own! While Doctor Who supposedly laid claim to the invention of the Yorkshire pudding on a recent episode, the truth is that the first recorded recipes seem to date back to the 18th century.

Beeton, who only got in on the pudding act in ! Because they were originally made from the dripping that fell from the meat as it was roasted over the open fire.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.

While the original dripping puddings were made in a sheet before being cut up and eaten, our modern-day puddings usually come as individual serving. Some recipes for Yorkshire pudding call for the batter to be placed under roasting meat instead of a drip pan so that it can soak up the dripping fat. The dish got its name after Hannah Glasse published a recipe for Yorkshire pudding in her cookbook The Art of Cookery.

So why did she choose to name it after the county of Yorkshire? Nobody knows for sure. Traditional Yorkshire pudding is mild-tasting, but has distinct meaty flavors. Just save the fat from your next beef or pork roast and go from there. Should you wish to tighten those purse strings, this is one way to do it. Let us know how you get on!

Remember you can also tweet Y0rkshirePudd and visit my Facebook Page. The Yorkshire Pudding — Where did it all begin? The story begins hundreds of years ago and in true fairy tale fashion we begin with Once Upon a Time… Robust and lovely wheat flour began to come into common use for making cakes and puddings. Although some sources say a recipe for the Yorkshire appeared ten years earlier in a book called The Whole Duty of a Woman.

In order to be called a Yorkshire pudding, there must be a rise of at least 4 inches experts say. Does cold batter equal better puds?