The cookbook club that I belong to meets again tomorrow, so I was busy in the kitchen this evening making a recipe from The Muffin Tin Cookbook by Brette Sember.
This book is dangerous! There are just too many recipes listed that I want to make!
However, I was able to settle on what to make for tomorrow – Yorkshire Pudding.
Now wait, don’t go thinking this is like black pudding or white pudding (no pork fat or blood included in this dish) and it is not like pudding in the American sense. No, Yorkshire pudding is a baked batter made from flour, eggs, milk, a touch of salt, and a little bit of vegetable oil. What gives Yorkshire pudding its unique look? Well, the batter is baked on bubbling oil, which causes the batter to rise and turn all puffy. I’m pretty happy with the way mine turned out. 🙂
But, all this Yorkshire pudding baking got me curious – what’s the history behind these little puffs of dough?
Well, I found this blog called The Yorkshire Pudd (yes, there is a blog devoted to Yorkshire pudding) and in 1737, the first recipe for “dripping pudding” (aka Yorkshire pudding) was listed in a book titled The Whole Duty of a Woman, an 18th century book for women on how to be a domestic goddess and proper lady.
However, it wasn’t until 10 years later that a Ms. Hannah Glasse made up her own version of the recipe in her book titled, The Art of Cookery Made Plain and Simple. She also renamed it to Yorkshire pudding, which I applaud her for because “dripping pudding” does not sound very appetizing.
So, there you have it, the history of Yorkshire pudding! It’s still a staple part of British meals after all of these years, but if it’s not 4 inches tall, it’s not considered a true Yorkshire pudding. Well, I’m going to admit, mine weren’t even close to being that height, but I think it’s safe to say that my fellow cookbook club attendees are more inclined to eat them then to measure them and that’s okay with me!