National Yorkshire Pudding Day is observed across the United States each year on October 13.
Not to be confused with a dessert, Yorkshire Pudding is a traditional English dish similar to a popover made from a batter and usually served with roast meat and gravy.
Cooks in the north of England devised a means of making use of the fat that dropped into the dripping pans to cook a batter pudding while the meat roasted in the oven. A recipe for “A Dripping Pudding” was published in 1737 in The Whole Duty of a Woman.
Make a good batter as for pancakes: put in a hot toss-pan over the fire with a bit of butter to fry the bottom a little then put the pan and butter under a shoulder of mutton, instead of a dripping-pan, keeping frequently shaking it by the handle and it will be light and savoury, and fit to take up when your mutton is enough; then turn it in a dish and serve it hot. ~ From The Whole Duty of a Woman.
In 1747, similar instructions were published in The Art of Cookery Made Plain and Easy by Hannah Glasse under the title of ‘Yorkshire Pudding’. It was Glasse that re-invented and renamed the original version of ‘A Dripping Pudding”.
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