Each February, the first Sunday of the month is designated British Yorkshire Pudding Day. And being a Yorkshire lass this is really a day that could not pass without celebration. It's a long time since I lived in Yorkshire, but one thing that I haven't forgotten is how to make good old Yorkshire puddings and they are a great reminder of my Yorkshire roots.
The Yorkshire pudding was traditionally made in a large tin, rather than the individual puddings that we are familiar with today. Often it was served before the main meal - which helped to fill hungry mouths so less meat needed to be served - particularly during hard times!
The traditional way of eating these sumptuous, plump delightful delicacies is with roast beef - but I can eat them with any roast meat - chicken, turkey, pork or just on their own.
It really is important to get your Yorkshire pudding recipe right, so it can be a matter of trial and error, and I think your oven also has a lot to do with it as well! I have to measure every ingredient and follow the recipe to the letter, but my sister just adds the ingredients with no measurements and always ends up with perfect puds!
But however you go about it I really can't think of a better sight than patiently watching and waiting for these golden beauties to slowly rise in a hot oven - and they are so totally irresistible when they emerge that I often can't wait for the main meal and want to eat them straight away as they are so delicious - and I can eat them both hot or cold.
British Yorkshire Pudding Day was first launched in 2008, by Florence Sandeman of Recipes4us as an homage to an iconic British dish.
I really think it's the best national day of all - but, I would say that wouldn't I!
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