It has been suggested the pudding was given the name “Yorkshire” due to the region’s association with coal and the high temperatures this produced that helped to make crispy batter.
An old teacher of mine used to joke that his ex-wife was just like a Yorkshire Pudding – origins in Yorkshire, fat and podgy at the bottom and full of hot air! I am quite sure there was a certain amount of bias involved in this depiction of his ex-wife, but the description sums up a Yorkshire Pudding very nicely.
The original purpose of serving the batter pudding was not as part of a main meal, in the way that it’s served with traditional roast dinners now, but instead served before, with gravy, as an appetiser course. This is because, when meat was expensive the Yorkshire pudding could act to fill the consumer, meeting the appetites of working men and allowing the meat to stretch further: “Them ‘at eats t’most pudding gets t’most meat”, as the saying goes.
A perfect Yorkshire Pudding mixture needs to be light and airy, with the fat in the bottom of the cooking dish needing to be as hot as possible in order for it to rise. However, his description may not be entirely accurate; 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”. This distinguished the light and crispy nature of the batter puddings made in this region from batter puddings created in other parts of England.
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, flavouring and adding colour. (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. Sources of these essential fats, particularly in the North of England, were more difficult to obtain at that time, especially with the high cost of meat, so every single drop was used.
A Yorkshire pudding is traditionally cooked in a large, shallow tin and then cut into squares to be served, rather than the individual puddings you can buy in supermarkets today. Also, in today’s Sunday roast dinners, Yorkshire puddings are included whatever the choice of meat, rather than just with beef as is the tradition. Yorkshire puddings, as the accompaniment to the “British Sunday Roast”, have become such a part of the British institution that they have been nominated their own day of celebration – the first Sunday of February.
With “Dripping Pudding” being the origin of the Yorkshire pudding, the purpose of the dish is in its name, as the batter would serve to utilise the hot drippings (fat) from the meat instead of losing it over the fire when cooking. As meat was immensely expensive throughout the eighteenth century, households had to make sure that no parts of the meat were wasted. This fat not only provided rich flavours, but also provided the much-needed calories required, particularly for men doing manual labour. Nowadays, Yorkshire Puddings are more readily available in stores or easy to make through pantry or shelf stable ingredients alone.
The first published recipe for an early rendering of what we now know as the Yorkshire pudding was initially printed in a manuscript-like guidebook for English Women to know about their duty. In 1737, The Whole Duty of a Woman, Or, an infallible Guide to the Fair Sex. Containing, Rules, Directions, and Observations, for their Conduct and Behavior through all Ages and Circumstances of Life, as Virgins, Wives, or Widows. was published anonymously. Within this ever so comprehensive guide consisting of almost every exhortation imaginable for the ‘benefit’ of women at the time, there exists recipes of various dishes; one of them being a recipe for “Dripping Pudding” which is meant to accompany and cook with meat.
However, although this recipe was published, the publication itself did not achieve a wide circulation. Nevertheless, a decade later in 1747, English cooking writer, Hannah Glasse, published The Art of Cookery Made Plain and Easy. In this edition, Glasse, who is native to Yorkshire, published her own recipe for “Dripping Pudding” which she titled as “Yorkshire Pudding”. Glasse’s book sold well throughout the country and the Yorkshire pudding remained to be a regularly enjoyed dish in many British homes, with it being most popular in the Northern Shires.
This Christmas Eve, I was shopping in the grocery store for a last-minute Christmas dinner. While I shopped, I was able to find almost everything I needed for the dinner, with a stark exception of Yorkshire puddings. They were sold out completely in every store near me. Every single year there’s a person like myself who does last-minute grocery shopping for Christmas and loses out on securing themselves Britain’s favourite, most loved side dish-evidenced by its overwhelming demand. I can’t help but wonder, how did Britain’s most popular side dish come about? Let’s dive into the History of Yorkshire Pudding.
When one mentions pudding, the immediate thought may be that of a sweet dessert. However, originally puddings were a meat-based, sausage-like food in Britain, with black pudding as an example. Often offal and less desirable parts were used in making them. However, around the late eighteenth century there were mentions of puddings that were no longer only meat-based, but also a version where the word ‘pudding’ became synonymous with ‘batter’. The ‘Batter’ from these mentions consisted of the basic ingredients of flour, milk, eggs and sometimes included salt, butter, suet, sugar, cinnamon, ginger, pepper, cloves, nutmeg etc.
Yorkshire Pudding Day | History
FAQ
Why is the Yorkshire pudding called a pudding?
What is Yorkshire pudding called in America?
Why is Yorkshire pudding not pudding?
Why do you have Yorkshire pudding with beef?
How did Yorkshire pudding get its name?
The origins of Yorkshire pudding go back to the 1700s, and there are several theories about how it got its name. Some say it was originally called “dripping pudding” because it was cooked in the fat from roast meat. Others believe it was named after a type of sausage called “pudding” that was popular in the region at the time.
Why is Yorkshire pudding called dripping pudding?
Some say it was originally called “dripping pudding” because it was cooked in the fat from roast meat. Others believe it was named after a type of sausage called “pudding” that was popular in the region at the time. In this article, we’ll explore the fascinating history of Yorkshire pudding and dissect the various theories behind its unusual name.
Is Yorkshire pudding a dessert?
Despite its name, the Yorkshire pudding is not actually a dessert pudding. It is a savory side dish made from a batter of flour, eggs, and milk or water and traditionally served with roast beef and gravy. The name “pudding” likely refers to the fact that the dish was traditionally cooked and served in a pudding basin or dish.
Why do people eat pudding in Yorkshire?
This is the traditional way to eat the pudding and is still common in parts of Yorkshire today. There is a reason for this too. Because the rich gravy from the roast meat drippings was used up with the first course, the main meat and vegetable course was often served with a parsley or white sauce.