The story of the Yorkshire pudding begins hundreds of years ago… Back when wheat flour began to become a common ingredient used in making cakes and puddings.
Cooks in the North of England began to use the fat from the dripping pan to cook a batter pudding while meat roasted in the oven.
In 1737, the first recipe for the “dripping pudding” was published in The Whole Duty of Women. The pudding was reinvented and renamed by Hannah Glasse in 1747, when she released her own recipe in The Art of Cookery Made Plain and Simple.
To this day, the Yorkshire pudding is a staple of the British Sunday lunch. So load your plate up this Sunday with all the trimmings and don’t forget those Yorkshire’s this British Yorkshire Pudding Day — and if you want to learn more about the history of the Yorkshire pudding, click here.