Yorkshire pudding

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Today an indispensable component of the quintessential—but increasingly mythological—English Sunday lunch of roast beef, the Yorkshire pudding first appeared on the scene in the eighteenth century. The earliest recipe that has been identified with it is one for a ‘dripping pudding’ in the anonymous The Whole Duty of a Woman, published in 1737; this is a straightforward batter pudding, cooked beneath a roasting joint (often, in those days, mutton) so as to absorb the savour of the meat juices. But it was Hannah Glasse ten years later, in her Art of Cookery, who was the first to attribute the name Yorkshire pudding to it (she came from Northumberland herself, and described the dish in a way that suggested it might be unfamiliar to her southern readership).

Subjects: Cookery, Food, and Drink.

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