What meat is traditionally used in a yorkshire pudding recipe?”
Yorkshire pudding is a dish that originated in Yorkshire, England, and has attained wide popularity. It is made from batter and most often served with roast beef, chicken, or any meal in which there is gravy. Contents [hide] * 1 History * 2 Cooking method * 3 Variations * 4 See also * 5 References * 6 External links [edit] History 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”:[1] 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
