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Yorkshire Pudding Facts

27/07/2010

Yorkshire Pudding Facts

A special feature for Yorkshire Day on Sunday August 1st… Yorkshire Pudding facts!

The first known Yorkshire pudding recipe was published in 1737 in The Whole Duty Of A Woman and was called a ‘dripping pudding’.

Yorkshire pudding can be cooked in a flat tray and is called a ‘bed’ of Yorkshire pudding; otherwise it can be served as individual bun-sized puddings.

Traditionally, when meat was cooked on a spit, the Yorkshire pudding batter was put underneath and fat and meat juice dripped down into it.

For those families that couldn’t afford crockery, Yorkshire puds acted as a plate and a meal in one!

Research by the Royal Society of Chemistry concluded that for a Yorkshire pudding to be judged successful it had to be no less than four inches (10cm) in height. It came up with the perfect pudding formula of carbohydrate + H2O + protein + NaCl + lipids (i.e flour, water, egg, milk and fat)!

Facts courtesy of Womersley Fruit and Herb Vinegars Ltd
www.womersleyfoods.co.uk

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CIEH Food Safety eLearning Courses

Whatever your role within the food and drink industry, you should have the most appropriate training for yourself and your staff.

byte online offer CIEH Level 1 and Level 2 Food Safety and Hygiene online courses to help you meet your training needs.

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