YORKSHIRE PUDDING
Yorkshire pudding is a British speciality. A batter, similar to that used for popovers, is poured into a shallow pan containing the fat from cooked roast beef, and cooked in the oven. Originally, the batter was placed in a pan beneath the roast to catch the drippings while it cooked.
One of the oldest recipes for Yorkshire pudding can be found in 'The Art of Cookery' by Hannah Glasse, first published in 1796.
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