You've been eating Yorkshire puddings wrong – historian shares traditional method
dailystar.co.ukYorkshire puddings have become a staple of the British roast dinner, enjoyed with a healthy serving of gravy and meat – but they weren’t always intended to be eaten with a main course.Despite the simple ingredients required to produce a fluffy Yorkshire pudding, roast dinner lovers often revert to Aunt Bessie’s to ensure this key element of the meal isn’t ruined by dodgy cooking.But, before they were produced in packets of six and sold on the shelves, the much-loved accompaniment was invented to fill guests up before a feast.Speaking on a new Channel 5 documentary, Toby Carvery: How Do They Do It?, food historian Seren Charringtom Hollis revealed that Yorkshires were originally eaten as a starter in the 15th century, when beef was spit-roasted over an open fire.“Originally, your Yorkshire pudding would be called a dripping pudding.
It was originally a batter pudding that the meat juices on the spit would drop into underneath, and then you would cook this batter,” she said.“Not quite like today’s modern fluffy Yorkshire pud, but very filling nonetheless.
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