Despite having its origins in Yorkshire, the history of the Yorkshire Pudding, a staple part of any British persons diet, is shrouded in mystery to most.
The first ever recorded recipe appears in a book, ‘The Whole Duty of a Woman’ in 1737 and it was recorded as A Dripping Pudding – the dripping coming from spit-roast meat.
The next recorded recipe took the pudding from local delicacy to become a nation-wide phenomenon following the publication of ‘The Art of Cookery Made Plain and Easy’ by Hannah Glasse in 1747. As one of the most prolific food writers of the time, the popularity of the book allowed the recipe to reach every corner of the British Isles. It was in this incarnation that the ‘Dripping Pudding’ which had been consumed in Yorkshire for centuries was renamed and became more recognisable as what we know and love today (although it was still rather flat).
Going on, the Yorkshire Pudding survived both World Wars and the rationing of the 40’s and 50’s. However, as more woman worked, cooking in the home started to fall. The rise of ‘fast’ foods and ready meals has seen the invention of the first commercially produced Yorkshire puddings with the launch of the Yorkshire based Aunt Bessie’s brand in 1995.
In 2007, Vale of York MP Anne McIntosh, campaigned for Yorkshire puddings to be given the same protected status as French champagne, Cornish Pasties or Greek feta cheese, “The people of Yorkshire are rightly and fiercely proud of the Yorkshire pudding,” she said “it is something which has been cherished and perfected for centuries in Yorkshire.” Despite this, the term ‘Yorkshire Pudding’ was seen as too generic, however businesses in the area continue to hold the pudding in high regard.
Then in 2008, the Royal Society of Chemistry got involved when it declared that “A Yorkshire pudding isn’t a Yorkshire pudding if it is less than four inches tall.”
Just why this simple combination of flour, eggs, milk and salt became such an symbolic culinary icon is a mystery. The Yorkshire Pudding is up there with the Cornish Pasty, English Breakfast, even Fish and Chips! It is because of its popularity that I have no qualms in saying that there are very few more prestigious foods in the whole British Isles.
Post Script: All images are courtesy of Google. My two attempts to actually make Yorkshire Puddings were rather flat and wholly unremarkable