Though it sounds like a dessert Yorkshire Pudding is anything but that. It is basically a meat and gravy dish served up in a crust, all of which has been slow cooked. Traditionally it is served with mutton but any meat will do in a pinch. It is observed in the United States on October 13th, though it is centuries old and no one knows exactly when it was first made.
The first known written recipe came from England in 1737 when it was called “A Dripping Pudding” published in “The Whole Duty of a Woman” – their words, not mine.
The same basic recipe was rewritten in 1747 in “The Art of Cooking Made Plain and Easy.” It was written by Hannah Glasse who first called it, “Yorkshire Pudding”.
It is a tasty treat, though I am not wild about mutton. Most Americans replace mutton with hamburger, just as they do with Shepherd’s Pie (the real name for Shepherd’s Pie made with hamburger is “Cottage Pie”). The Royal Society of Chemistry claims that if the dough does not rise at least 4 inches, it is not truly Yorkshire Pudding. I assume it got it’s name because Miss Glasse lived in Yorkshire but there is nothing I have found to proove or disproove that either way.
Traditionally, this is a typical Sunday meal in the UK. Try one for yourself with this recipe.
How to celebrate – This one is easy, have some Yorkshire pudding! Make a Sunday family meal of Yorkshire Pudding (you might want to call it something else though. Maybe call it Pudding On The Ritz!) Fly over to the UK and have some traditional Yorkshire Pudding.