Recipes

Yorkshire Pudding Recipe

-- Watch Yorkshire Pudding Recipe Video Here -- Like usual, IтЂ™m nowhere with Christmas shopping. Every year I run around in a cold sweat days before the 25th and every year I swear I wonтЂ™t do it again. But IтЂ™m in great shape with holiday cookingтЂ”and in my case, thatтЂ™s a challenge because we celebrate both Hanukkah and Christmas. On the first day of Hanukkah, I tested these recipes for a classic Christmas dinner, which included roast beef, Yorkshire pudding, winter vegetables and gravy. (HereтЂ™s a slide show of the effort.) But in the spirit of my interfaith household, I served latkes as an appetizer and sufganiyot, jelly doughnuts traditionally served on Hanukkah, for dessert. A heavy meal, to be sure, but a great one. (I used a latke recipe I found online тЂ” and darned if the latkes werenтЂ™t the best I ever made.) Cooking traditional holiday meals may seem too time consuming when we are working, preparing to travel, shopping and coping with the costs and stress of the whole undertaking. But I recommend it. Home-cooked meals with family are always nice, but at the holidays, with timeless traditional recipes on the table, they can really be soul-warming. -- Watch Yorkshire Pudding Recipe Video Here -- Free Stuff History from wikipedia When wheat flour began to come into common use for making cakes and puddings, cooks in the north of England devised a means of making use of the fat that dropped into the dripping pan to cook a batter pudding while the meat roasted. In 1737 a recipe for "A dripping pudding" was published in "The Whole Duty of a Woman":[1] 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. Similar instructions were published in America eight years later by Hannah Glasse under the title of "Yorkshire pudding".[2] The Yorkshire pudding is a staple of the British Sunday lunch and in some cases is eaten as a separate course prior to the main meat dish. This was the traditional method of eating the pudding and is still common in parts of Yorkshire today. Because the rich gravy from the roast meat drippings was used up with the first course, the main meat and vegetable course was often served with a parsley or white sauce. It is often claimed that the purpose of the dish was to provide a cheap way to fill the diners - the Yorkshire pudding being much cheaper than the other constituents of the meal - thus stretching a lesser amount of the more expensive ingredients as the Yorkshire pudding was traditionally served first.[3]

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