Pudding perfect
It’s generally not what we think of when we think of pudding. Yorkshire puddings, according to “The New Food Lover’s Companion,” are traditionally savory, consisting of eggs, milk and flour baked in beef drippings — similar to a hot soufflé. The dish takes its name from the northern English county of Yorkshire.
A British website designated the first Sunday in February as British Yorkshire Pudding Day.
The predecessor of today’s Yorkshire pudding, dripping or batter pudding, has been cooked for centuries in Britain, with the first Yorkshire Pudding recipe printed in 1747, according to http://www.recipes4us.co.uk. The site goes on to say the pudding was often served before the main course to fill diners up, cutting down on the amount of meat a host would need to provide.
Leftover Yorkshire Pudding was sometimes eaten cold as a dessert, spread with jam or eaten with dried fruit.
This recipe was intended for a dessert, however, and can be eaten right away.