Celebrating Yorkshire Pudding Day!
Yorkshire Pudding Day
Sunday 5th February
Did you know that traditionally Yorkshire Puddings would have been eaten as a first course and in some parts of Yorkshire it is still common today.
Yorkshire Pudding is a type of batter pudding that originated in Yorkshire, England in the 18th century. As wheat flour came into common use for baking, cooks in the North of England began to make use of the fat from the dripping pan to cook a batter pudding while the meat roasted in the oven.
The dish was made by pouring batter into hot fat that had dripped from the roasting meat (dripping pudding). As the batter cooked, it would rise to form a light and fluffy pudding, which would then be served with the rich gravy as a first course.
The pudding would help to fill diners up before the main course, making the roast meat go further and providing a tasty start to the meal. The main meat course and vegetables would often be served with a parsley or white sauce.
Yorkshire pudding has since become a versatile dish that can be served with a variety of meats, vegetables, and sauces. Usually served as a side dish, it can also be served sweet, filled with jam and ice cream. Or, why not bake in small moulds as a canapé filled with strips of roast beef and horseradish.
At Wildhive, we like to serve them on the Sunday Best menu with roasted meat and all the trimmings!
Yorkshire Pudding Recipe
8oz of plain flour
5 large eggs
8oz of full fat milk
10g sea salt
Blend all ingredients together
Pass through a conical sieve
Leave for 24 hours in fridge
Set oven to 185°c
Put oil in Yorkshire pudding trays and place in oven for 8 mins
Fill pudding moulds with batter
Cook at 185°c for 23 mins