08/30/2026
Happy Sunday beautiful people! Did you know?
The exact origins of the Yorkshire Pudding are unknown, the general consensus being that it is a dish associated with the North of England. The prefix “Yorkshire” was first used within a publication by Hannah Glasse in 1747, in “The Art of Cookery Made Plain and Simple”.
The pudding would have originally been cooked beneath the meat (usually beef) as it was roasting on a spit above a fire. This position would have meant that the fats and juices from the meat could drip onto the batter pudding, adding flavor and color. (The initial name for cooking a batter in this way was “Dripping Pudding”.) This also meant that these drippings, essential in the diet, were utilised rather than lost to the fire.
Originally a starter…
Whilst the Yorkshire Pudding is now a firm staple of The British Sunday roast, this has not always been the case.
When times were harder and meat was expensive, the Yorkshire Pudding was used as a way to fill diners prior to the main course. The Yorkshire Pudding would be served with gravy from the roast meat dripping and would come out as a starter. 😋
See you soon! ✌🏻❤️😊
