Yorkshire pudding /

Yorkshire pudding is a dish that originated in Yorkshire, England. It is made from batter and usually served with roast beef and gravy. When wheat flour began to come into common use for making cakes and puddings, cooks in the north of England devised a means of making use of the fat that dropped into the dripping pan to cook a batter pudding while the meat roasted. In 1737 a recipe for 'A dripping pudding' was published in "The Whole Duty of a Woman": Make a good batter as for pancakes; put in a hot toss-pan over the fire with a bit of butter to fry the bottom a little then put the pan and butter under a shoulder of mutton, instead of a dripping pan, keeping frequently shaking it by the handle and it will be light and savoury, and fit to take up when your mutton is enough; then turn it in a dish and serve it hot. Similar instructions were published in 1747 in ‘The Art of Cookery Made Plain and Simple’ by Hannah Glasse under the title of 'Yorkshire pudding'. It was she who re-invented and re-named the original version, called Dripping Pudding, which had been cooked in England for centuries, although these puddings were much flatter than the puffy versions known today.