This is one of my favourite sides to accompany my Sunday Roast Dinner. Something my American husband had never tried or even heard of, he now insists I make these whenever we have a roast, regardless of the day.
For my favourite version of this popular British pudding (savoury pudding, not to be mistaken for a dessert pudding) I have posted this dish under the menu banner for Sides.
Here is a little history for this yummy side dish.
Yorkshire pudding is a traditional English dish that usually accompanies roast beef or roast chicken. It has been a British Sunday Dinner staple for more than 250 years. Made from flour, eggs, milk, seasoning, and the drippings from the roast meat, this batter dish is served on the side and covered in gravy.
The roots of Yorkshire pudding lie in the northern quadrant of England; however, this British culinary treat is served all over the UK, including Scotland and Ireland.
Originally called dripping pudding, Yorkshire pudding was made from the fat that dripped into a tray below the roasting meat. It was a practical way to put to use something that would have otherwise been thrown out.
Many people believe Yorkshire pudding was created in Yorkshire; however, there is no recorded evidence to suggest this–although any resident of Yorkshire will claim the credit for the development of the dish.
Yorkshire puddings were originally served before the main course, to fill you up a little. This was particularly important if meat was scarce, in which case they would be served with meat gravy.
Early versions were flatter than today’s airy Yorkshires, and were cooked beneath the meat which was being spit-roasted over a fire.
The recipe has stood the test of time and it is still a popular traditional dish eaten by many on a regular basis, often with the Sunday roast and particularly roast beef. Eaten by folk from all backgrounds and of all ages, it is truly a recipe of the people, widely available in many pubs and restaurants and a must for any visitor to try.