Yorkshire pudding – the original?

How it began? Well, according to urban legend, women in the north of England realised there is a way to use the fat dripping from the roasted meat: to bake a batter-pudding.
The first “official” recipe for this dish (called “dripping pudding”) was published in “The Whole Duty of a Woman”, a book for wives to del with cooking, household chores, religion and even nadling their husbands coming home drunk.
This original recipe included fat. Despite the fact that oil is preferably used nowadays, duck or goose fat gives Yorkshire pudding the original taste and crispyness.

It was never proved why the name changed from “dripping” to “Yorkshire”, but it is a logical explanation that the food was mostly eaten by Yorkshire miners.

Several “best Yorkshire pudding” recipes have occurred but each contain the following ingredients for the batter: eggs, milk and flour. It is often advised to have the same volume of ingredients – as shown in the video below:

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.