On October 13 we celebrate Yorkshire Pudding Day a day to celebrate savoury, slightly nutty flavor with a crispy outer texture and a soft, airy inside. They’re the perfect combination for soaking up gravy and complementing rich, meaty dishes.
Did you know that Yorkshire Pudding Day is celebrated on the first Sunday of February each year in the UK?
Yorkshire puddings are made from a simple batter of flour, eggs, and milk, which is baked until puffy and golden. Also, they’re typically served with gravy, and they’re known for their light, airy texture.
History of Yorkshire Pudding Day
However, British Yorkshire Pudding Day is usually observed on every first Sunday in February. The dish is a delicacy made from egg, flour, and milk, and is cooked by deep-frying in one large group of people’s puddings.
‘Yorkshire’ is now associated with the pudding and was first used to describe the delicacy in a 1747 book titled “The Art of Cookery, Made Plain and Easy.” Similarly, the book distinguished the light and crispy texture of puddings made in England’s northern region from others created in parts of the country.
In addition, it is considered to be one of the most modest yet protean British side dishes, the Yorkshire pudding is loved by most people, with its formed cavity acting as a receptacle, holding lots of sauce.
Usually, in the U.K., Yorkshire pudding is mostly cooked in beef dripping or, in this modern-day, oil, as is done in the United States and Canada.
However, it is believed that it came into existence with the mainstream usage of wheat flour for baking and was invented as a result of northern England cooks trying to find a way of making use of the fat drippings that drop into the pan while the meat is being roasted.
| 1737- The First Pudding Recipe is Published | The first Yorkshire pudding recipe called “dripping pudding” is published in a 1737 book titled “The Whole Duty of a Woman.” |
| 1747- Dripping Pudding Reinvented | The famous food writer Hannah Glasse, through her book “The Art of Cookery, Made Plain and Easy,” refurbishes the century-old dripping pudding into the Yorkshire pudding as we know it today. |
| 1995- A Ready-Made Yorkshire Pudding Enters the Market | The first mass-produced Yorkshire pudding sells in 1995. |
| 2007 – First-Ever Yorkshire Pudding Day Celebration | Yorkshire Pudding Day is first observed in 2007. |
| 2008 – Yorkshire Pudding Standards Created | In 2008, the Royal Society of Chemistry standardizes the recipe for making Yorkshire pudding with the declaration, “A Yorkshire pudding isn’t a Yorkshire pudding if it is less than four inches tall.” |
Recipe- Classic Yorkshire Pudding
Ingredients:
- 140g (1 cup) plain (all-purpose) flour
- 4 large eggs
- 200ml (7 fl oz) milk
- 1/2 tsp salt
- 4 tbsp beef dripping or vegetable oil
How to make:
- Preheat your oven to 220°C (430°F) or 200°C (390°F) if using a fan oven. Make sure your oven is fully preheated before you start making the batter.
- In a mixing bowl, whisk together the flour and salt.
- Add the eggs and milk, and whisk until smooth. The batter should be fairly runny. Let it rest for about 30 minutes if you have the time, which helps the puddings rise better.
- Place a 12-cup muffin tin or a 4-6-cup Yorkshire pudding tray in the oven.
- Add 1/2 tsp of beef dripping or oil to each cup. Heat the tray in the oven for about 5-10 minutes, until the oil is smoking hot.
- Carefully remove the hot tray from the oven.
- Pour the batter evenly into each cup, filling them about halfway. Be cautious, as the oil will be very hot.
- Return the tray to the oven and bake for 20-25 minutes, or until the Yorkshire puddings have risen and are golden brown.
- Yorkshire puddings are best served fresh and hot. They can be served alongside your roast dinner with gravy, or used to mop up the sauce.
5 Important Facts About Yorkshire Pudding
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It entered the Guinness World Records- In 1996, a specifically made Yorkshire pudding warmed its way into the Guinness World Records with its unbelievable size.
- It was eaten by 1,632 people at once- Once, the Yorkshire pudding was served as dinner to be eaten by 1,632 people at the same time, making it the largest roast dinner in 2009.
- It’s celebrated twice a year- Yorkshire pudding has not one but two designated days: While the British celebrate British Yorkshire Pudding Day on the first Sunday of February each year, the U.S. has another day for it in October, called National Yorkshire Pudding Day.
- Largest Pudding factory produces nearly 5,000 every minute- The largest mass-production Yorkshire pudding factory produces around six hundred thirty-nine million ninety-five thousand nine hundred fifty-four puddings a year.
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It is mass-produced- In the U.K., you can buy bags of frozen Yorkshire pudding, fully cooked and only needing to be heated before eating.
Conclusion
Yorkshire Pudding Day is a wonderful opportunity to enjoy and celebrate this classic British dish.
Making Yorkshire puddings from scratch can be a fun and rewarding experience, and they pair perfectly with a Sunday roast or other hearty meals.
With the recipe provided, you can easily whip up a batch of these fluffy, golden delights. Just remember to preheat your oven and make sure your oil is hot for the best results.
FAQs
Can I use a different type of oil or fat?
Yes, you can use vegetable oil, sunflower oil, or lard if you prefer. Beef dripping is traditional, but any high-smoke-point oil or fat will work. Just make sure it’s hot before adding the batter.
What if I don’t have a Yorkshire pudding tin?
A muffin tin or even a regular baking dish can be used. The cooking time may vary slightly, so keep an eye on them.
How do I store and reheat leftovers?
Store leftover Yorkshire puddings in an airtight container at room temperature for up to 2 days. To reheat, place them on a baking sheet in a preheated oven at 180°C (350°F) for about 5-10 minutes to crisp them up.
Can Yorkshire puddings be made ahead and frozen?
Yes, you can freeze them. Once cooled, place them in an airtight container or freezer bag and freeze for up to 3 months. Reheat from frozen in a hot oven for about 15-20 minutes to restore their texture.
Can I make them gluten-free?
Yes, you can use a gluten-free flour blend. Make sure the flour blend you choose includes xanthan gum or guar gum, as these help provide the structure needed for rising.
Also, read more about National Pulled Pork Day – October 12, 2024
