Question: Who invented Yorkshire Pudding?
Answer - England’s national dish of Roast Beef and Yorkshire Puddings is recognized across the world but its origins are unknown.
•The first ever recorded recipe appears in a book, The Whole Duty of a Woman in 1737 and listed as A Dripping Pudding – the dripping coming from spit-roast meat.
•The next recorded recipe took the strange pudding from local delicacy to become the nation’s favorite dish following publication in The Art of Cookery Made Plain and Easy by Hannah Glasse in 1747. As one of the most famous food writers of the time, the popularity of the book spread the word of the Yorkshire Pudding. ‘It is an exceeding good Pudding, the Gravy of the Meat eats well with it,’ states Hannah.
•Mrs Beeton may have been Britain’s most famous food writer of the 19th century but her recipe omitted one of the fundamental rules for making Yorkshire pudding – the need for the hottest oven possible. The recipe was further wrong by stating to cook the pudding in advance before placing it under the meat an hour before needed. Yorkshire folk blame her error on her southern origins.
•The popularity of the dish – apart from its good match with roast meat– is that when meat was very expensive, the cheap and easy to make pudding would fill stomachs and leave less room for meat.
Serving Yorkshire Pudding
•In Yorkshire serving the pudding is traditionally with gravy as a starter dish with the pudding often is the size of the plate and followed by the meat and vegetables.
•Servings today are restrained with the puddings cooked in muffin tins and one or two served alongside the meat and vegetables.
•Yorkshire pudding isn’t reserved only for Sunday lunch. A large pudding filled with a meaty stew or chilli is a dish in its own right.
•Cold left-over Yorkshire Puddings make a lovely snack with a little jam or honey. Yorkshire Puddings do not reheat well, becoming brittle and dry.
Answer - England’s national dish of Roast Beef and Yorkshire Puddings is recognized across the world but its origins are unknown.
•The first ever recorded recipe appears in a book, The Whole Duty of a Woman in 1737 and listed as A Dripping Pudding – the dripping coming from spit-roast meat.
•The next recorded recipe took the strange pudding from local delicacy to become the nation’s favorite dish following publication in The Art of Cookery Made Plain and Easy by Hannah Glasse in 1747. As one of the most famous food writers of the time, the popularity of the book spread the word of the Yorkshire Pudding. ‘It is an exceeding good Pudding, the Gravy of the Meat eats well with it,’ states Hannah.
•Mrs Beeton may have been Britain’s most famous food writer of the 19th century but her recipe omitted one of the fundamental rules for making Yorkshire pudding – the need for the hottest oven possible. The recipe was further wrong by stating to cook the pudding in advance before placing it under the meat an hour before needed. Yorkshire folk blame her error on her southern origins.
•The popularity of the dish – apart from its good match with roast meat– is that when meat was very expensive, the cheap and easy to make pudding would fill stomachs and leave less room for meat.
Serving Yorkshire Pudding
•In Yorkshire serving the pudding is traditionally with gravy as a starter dish with the pudding often is the size of the plate and followed by the meat and vegetables.
•Servings today are restrained with the puddings cooked in muffin tins and one or two served alongside the meat and vegetables.
•Yorkshire pudding isn’t reserved only for Sunday lunch. A large pudding filled with a meaty stew or chilli is a dish in its own right.
•Cold left-over Yorkshire Puddings make a lovely snack with a little jam or honey. Yorkshire Puddings do not reheat well, becoming brittle and dry.
3 comments:
Yummmmmm, that looks good, Mick. I laugh and cringe at the title "The Whole Duty of a Woman." I'd be interested to see what else is in the book.
I'm drooling and it's only 8am here. My mum used to cook beef stew with dumplings when we were kids based on meat being expensive as well, I still love them.
LOL! with Arlene as well on the title of the book - bollocks I say!
For us clueless Americans, what exactly is Yorkshire pudding? What are the ingredients and how do you make it?
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