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British Yorkshire Pudding Day
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When is British Yorkshire Pudding Day?
This is a British Holiday and is always the 1st Sunday in February.
In America, October 13th is - National Yorkshire Pudding Day.

February 2008 marked the launch
of British Yorkshire Pudding Day.
read the full story here

"As Sunday Roast Dinners are probably still the most popular time when people make and eat Yorkshires, it seemed logical that British Yorkshire Pudding Day should be on a Sunday . . . .

"Yorkshire Pudding is a recipe which has stood the test of time, a history dating back to the 1700s and its predecessor, Batter Pudding, having been eaten perhaps centuries before that throughout Great Britain."

"British Yorkshire Pudding Day is not meant to be some sort of serious nationalistic statement with  sinister undertones." "It is merely a day set aside when everyone, be they British or not, can remember, enjoy and celebrate the joys of an age-old recipe."

What is Yorkshire Pudding?
Yorkshire pudding is a dish that originated in Yorkshire but is popular across the whole of the United Kingdom. It is made from batter and most often served with roast beef, chicken, or any meal in which there is gravy, or on its own. Gravy is considered an essential accompaniment by many, and when the pudding is eaten as a starter (see below), onion gravy is usually favoured above other alternatives. 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.

Yorkshire pudding is cooked by pouring batter into a preheated greased baking tin containing very hot oil and baking at very high heat until it has risen.

Traditionally, it is cooked in a large tin underneath a roasting joint of meat in order to catch the dripping fat and then cut appropriately. Yorkshire pudding may also be made in the same pan as the meat, after the meat has been cooked and moved to a serving platter, which also takes advantage of the meat's fat that is left behind. It is not uncommon to cook them in muffin tins, using 2+ tbs batter per muffin, with 1-2 tsp oil in each tin before preheating pan to very hot. Wrapped tightly, Yorkshire Puddings freeze and reconstitute very well.

Today individual round puddings (baked in bun trays or baking tins like Popovers, or in small skillets) are increasingly prevalent, and can be bought frozen.

The Yorkshire pudding is a staple of the British Sunday dinner 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, having arisen in poorer times to provide a filling portion before the more expensive meat course. "Them 'at eats t'most pudding gets t'most meat" is the common saying. 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.

Yorkshire Pudding Recipe
1–1/2 pint of milk
6 large tablespoonfuls of flour
3 eggs
1 saltspoonful of salt.

Put the flour into a basin with the salt, and stir gradually to this enough milk to make it into a stiff batter. When this is perfectly smooth, and all the lumps are well rubbed down, add the remainder of the milk and the eggs, which should be well beaten. Beat the mixture for a few minutes, and pour it into a shallow tin, which has been previously well rubbed with beef dripping. Put the pudding into the oven, and bake it for an hour; then, for another 1/2 hour, place it under the meat, to catch a little of the gravy that flows from it. Cut the pudding into small square pieces, put them on a hot dish, and serve. If the meat is baked, the pudding may at once be placed under it, resting the former on a small three-cornered stand.
recipe source: Recipes for Pudding

Toad in the Hole
When baked with sausages (within the batter), it is known as toad in the hole. In pub cuisine, Yorkshire puddings may be offered with a multitude of fillings, with the pudding acting as a bowl.

The pudding can also be eaten as a sweet dish, with jam, golden syrup, or sugar.

Definition of Onion gravy from "Types Of Gravy"
Onion Gravy is made from large quantities of slowly sweated, chopped onions mixed with stock and wine. Commonly served with sausages and mash, chops, or other grilled or fried meat cuts which by way of the cooking method would not produce their own gravy.

Ultimate Onion Gravy
2 tbsp Vegetable Oil
1 Large Onion, halved then sliced
1 Garlic Clove, crushed
1 Tomato, chopped
360ml/12fl.oz. Beef or Lamb Stock
1 teasp Dried Mixed Herbs
1 teasp Worcestershire Sauce
½ teasp Tomato Puree
1 heaped teasp Cornflour or Gravy Granules

Heat the oil in a medium sized saucepan. Add the onions and sauté for 5 minutes.
Add the garlic and tomato and continue to sauté for a further 3-5 minutes.
Add the stock, herbs, Worcestershire sauce and tomato puree,  bring to the boil then reduce the heat, partially cover and simmer for at least  15 minutes to allow the flavours to develop, stirring from time to time. It can be simmered for up to 1 hour, adding a little more stock if necessary.
Just before serving, mix the cornflour with a little water then add to the gravy, stirring constantly. Continue to cook until thickened. Alternatively, add sufficient gravy granules to produce a gravy which has the consistency of a pouring sauce.

You can also add any meat juices from the roasting joint.
Serve with roast lamb or beef and Yorkshire Pudding.

Béchamel sauce
Also known as white sauce, is a basic sauce that is used as the base for other sauces, such as Mornay sauce, which is Béchamel and cheese. This basic sauce, one of the mother sauces of French cuisine, is usually made today by whisking scalded milk gradually into a white flour-butter roux (equal part butter and flour), though it can also be made by whisking a kneaded flour-butter beurre manié into scalded milk. The thickness of the final sauce depends on the proportions of milk and flour.

Definition of White Gravy from "Types Of Gravy"
White gravy is basically a bechamel sauce, with the roux being made of meat drippings and flour. Milk or cream is added and thickened by the roux. This may also be known as cream gravy, country gravy, milk gravy, or sawmill gravy. Sometimes little bits of meat are mixed into the gravy. This is the gravy typically used in biscuits and gravy and chicken fried steak.

Vegetable gravy or Vegetarian gravy is gravy made with boiled or roasted vegetables. A quick and flavorful vegetable gravy can be made from any combination of vegetable broth or vegetable stock, flour, and one of either butter, oil, or vegan margarine. One recipe uses vegetarian Bouillon cubes with cornstarch (corn flour) as a thickener (Cowboy Roux), which is whisked into boiling water. Sometimes vegetable juices are added to enrich the flavor, which may give the gravy a dark green color. Wine could be added. There are also commercially produced instant gravy granules which are suitable for both vegetarians and vegans.


The Dutch Baby Pancake

A Dutch baby pancake, sometimes called a German pancake, is a sweet breakfast dish similar to Yorkshire pudding and derived from the German Apfelpfannkuchen. It is made with eggs, flour and milk, and usually seasoned with vanilla and cinnamon, although occasionally sugar is also added. It is baked in a metal pan and falls soon after being removed from the oven. It is generally served with fresh squeezed lemon, butter, and powdered sugar or fruit toppings or syrup.

It is thought by some that the "Dutch" moniker refers to the group of German-American immigrants known as the Pennsylvania Dutch, where "Dutch" is a corruption of the German autonym "deutsch".

The Dutch baby is a specialty of some diners and chains that specialize in breakfast dishes, such as the Oregon-founded The Original Pancake House or the New England-based chain Bickford's, which makes both a plain Dutch baby and a similar pancake known as the Baby Apple, which contains apple slices embedded in the pancake.


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