Today, October 13th, is National Yorkshire Pudding Day.

Yorkshire pudding is a type of savoury popover. Originally called a dripping pudding, it was reinvented in a 1747 cook book.

The dripping pudding was designed, using the now-common wheat flour, to make use of the fat (dripping) that dripped into the dripping pan to make a batter pudding whilst the meat was cooking.

Yorkshire puddings are made from a mix of milk, flour and eggs into baking pans and cooked in an oven. 1/3 cup of flour and 1/3 cup of milk (or water) to each egg is a standard mix. Season to taste.

Yorkshires are traditionally served for Sunday lunch with meat, veg and gravy. Most modern Yorkshires are actually not true Yorkshire puddings, as they are supposed to be over 4" high when cooked. Miniature puddings are much more common. Large puddings are sometimes served by themselves, with onion gravy and possibly sausages, inside them.

Image: By RjCan (Own work) [CC BY-SA 4.0 (creativecommons.org/licenses/by-sa/4.0)], via Wikimedia Commons