Chewy and savory, with a texture much like a thick crepe, Yorkshire Pudding is a traditional Sunday dinner favorite.

yorkshire puddingsHistorically, Yorkshire pudding would have been referred to as a “dripping pudding”; meaning it cooked underneath meat roasting on a spit in order catch the drippings and fat. Although, called a pudding, Yorkshire pudding is not in the least bit sweet. It is, rather, made from a batter similar to a soufflé and when cooked, the fat collects at the bottom while the top remains fluffy and light.
While the origin of “Yorkshire” pudding is unknown or at least no agreed upon by historians, it is generally agreed that it comes from Northern England. One reason for the disagreement is that the item existed long before the name in British cuisine.It wasn’t until the mid 1700’s that the “Yorkshire” title stuck, from then on becoming a beloved addition to meals of roast and gravy. At a time when meat was scarce, pudding would be served with gravy beforehand to help appease the appetite and require less meat.

yorkshire pudding savory

The culinary perspective, Yorkshire pudding is on the one hand, at least from an ingredient perspective, quite easy to prepare. However, on the other hand, to truly finesse the lift of the batter and drop the heaviness of the available fat without losing texture and flavor is not as easy as one might think. The perfect Yorkshire pudding is made from flour, eggs, water (or milk) and just the right amount of beef fat. I have not yet had the chance to try my hand at making a Yorkshire pudding. It’s on the list! However, I have had the opportunity to try a few over the past weeks and there is definitely an art to it.

If you’ve not experienced the traditional British Sunday Roast then it’s worth it to try to find one... perfectly roasted beef with root vegetables, gravy, a seasonal green and a delightful Yorkshire pudding.