Despite being our shortest month, February can be one of the bleakest. So, what better way to brighten up the start of it, than to celebrate one of Yorkshire’s greatest exports – The Yorkshire Pudding.
The first Sunday in February has, since 2007, been designated ‘National Yorkshire Pudding Day’. The day has also been adopted by the USA – but you will have to wait until 13th Oct for the celebrations across the Atlantic.
First noted as Dripping Pudding in a recipe book of 1737, it is Hannah Glass who coins the term ‘Yorkshire Pudding’ in The Art of Cookery made Easy published in 1747. She notes “it is an extremely good pudding and the gravy of the meat eats well with it”. She is quite right. It is hard to find anyone who does not like Yorkshire Pudding.
The Yorkshire Pudding has evolved in recent years. Now, making waves in the ‘food to go’ market, The Yorky Pud wrap offered at The York Roast Co has led to queues down the street in York and international headlines.
Whichever way you take your puddings, these light, golden cups of delight can conjure waves of nostalgia and instil a national pride to the heart of a Yorkshire man or woman, which far outweighs the sum of their parts. Definitely worthy of praise in poetic form
In Praise of Yorkshire Puddings, by Ian McMillan
Light brown moon in a gravy sky
Round O of delight on a big white plate
Floppy as a vest if you get ‘em out early;
Hard as a wall if you get ‘em out late
Alchmey of eggs and milk and flour
Aesthetically gorgeous in a kitchen full of steam
Cultural symbol of enduring power;
Perfect as sunset, elusive as a dream.
All in the wrist to get the air in the batter
As the shattered egg shells lie like crushed martyrs
As they wait to grace your Sunday platter;
The Yorkshire Pudding is the Queen of Starters!
My blood is racing and my heart is thudding
At the thought of this dinnertime’s Yorkshire Pudding
Sarah Cowling, Blue Badge Tourist Guide for Yorkshire www.sarahyorkshireguide.com 07956 636 980