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Yorkshire pudding has long been a food to be proud of for the people of Great Britain. The four ingredients needed to make this easy, crispy puffed bread are common in most kitchens. Among the things many English people do to stay connected to their English roots is make Yorkshire pudding. The term "pud" (pudding) has a completely different meaning in the United Kingdom than it has in America or other countries.
Pudding isn't simply a creamy dessert; it can also refer to a wide variety of savoury and sweet foods, such as sticky toffee pudding and black pudding. Yorkshire puddings have a creamy centre and crunchy sides, much like American popovers. Yorkshire pudding, which is formed of a runny batter consisting of eggs, milk, and flour that is stirred together before resting, is just as light and fluffy as soufflés.
What Is A Yorkshire Pudding?
Yorkshire pudding is a baked food that resembles bread or 'pâté a choux', a type of French pastry. It's created with a batter consisting of milk or water, eggs, and flour. It is important to note that most people outside of the UK associate the word "pudding" with a sweet, soupy dessert.
On the other hand, Yorkshire pudding derives the second half of its name from the fact that centuries ago, puddings in England were more like sausages and were solid rather than water-based. Thus, don't anticipate anything akin to chocolate custard. Instead, Yorkshire pudding is cakey and spongy, like a savoury pancake for people who have never had it.
The finest recipes for Yorkshire pudding call for home cooks to pour the mixture into muffin tins or frying pans and bake them for 15 minutes if using tiny tins and 30 minutes if using larger cake pans. It's ideal to let the batter sit for a bit before preparing Yorkshire pudding to give the dough ample time to rise.
The History Of Yorkshire Pudding
The Whole Duty of a Woman, published in 1737, has the earliest known recipe for Yorkshire pudding, which was titled "A Dripping Pudding." The dripping originates from spit-roasting meat.
From a regional speciality to a beloved dish in Britain, the pudding's next documented recipe changed its status. It was featured in Hannah Glasse's 1747 book The Art of Cookery, Made Plain and Easy. As one of the most well-known culinary writers of the day, Glasse's book gained fame and helped popularise Yorkshire pudding. "It is an exceedingly good pudding; the gravy of the meat eats well with it," says Glasse.
The Yorkshire pudding made it through the 20th century's wars, the 1940s and 1950s food rationing, and the swinging 1960s. Cooking in the house began to decrease as contemporary life accelerated and more women had jobs outside the home. The first commercially produced Yorkshire puddings were created with the introduction of the Yorkshire-based Aunt Bessie's brand in 1995, coinciding with the increase of convenience foods and ready-made meals towards the close of the previous century.
Yorkshire Pudding Today
Currently, Yorkshire pudding remains as beloved as it was in the past, whether it is prepared at home, purchased from the grocery store, or consumed at one of the thousands of UK restaurants that provide Sunday lunch. Puddings remain an integral element of the cuisine of Canada, New Zealand, Australia, and other parts of Europe, where expatriates and the British enjoy a Sunday meal of Yorkshire pudding.
It remains a riddle, one that many have attempted to unravel but have not been able to fully understand, why this straightforward dish of flour, eggs, milk, and salt became a staple in a country's cuisine and became recognised globally. Perhaps the simple reason is because Yorkshire puddings are delicious.
