Originally the Yorkshire pudding was served as a first course with thick gravy to dull the appetite with the...

Originally the Yorkshire pudding was served as a first course with thick gravy to dull the appetite with the low-cost ingredients so that the diners would not eat so much of the more expensive meat in the next course

Originally shared by Jon “the chef” Hole

The Ultimate Yorkshire Pudding “Them 'at eats t'most pudding gets t'most meat”

Ingredients
2 heaped serving spoons of flour
2 eggs at room temperature
Milk to a thin batter
2 tbsp beef dripping
salt
Whisk like mad to get plenty of air into batter leave to rest in fridge to get nice and Cold
Secret Ingredient
as my Grandmother showed me many moons ago put a handful of
Snow to get very cold before putting into very hot smoking baking tin with the beef dripping.
Place in oven
Do not open for 30 mins or so or else flat puddings

Unfortunately No snow today :)

The pudding would have originally been cooked beneath the meat (usually beef) roasting on a spit above a fire.

This position would have meant that the fats and juices from the meat could drip onto the batter pudding, flavouring and adding colour. (The initial name for cooking a batter in this way was “Dripping Pudding”.)

This also meant that these drippings, essential in the diet, particularly for working men, were utilised rather than lost to the fire.

Sources of these essential fats, particularly in the North of England, were more difficult to obtain at that time, especially with the cost of meat, so every drop that could be used, was.