Yorkshire Pudding

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By Mark Hix

Published 2006

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Every Sunday, hundreds of thousands of helpings of our favourite accompaniment are cooked in this nation’s homes, restaurants and hotels. When I worked at the Dorchester Hotel, we used to make large Yorkshires in trays under the ribs of beef to catch the cooking juices, which is still the way I prefer cooking them today.

Originally known as ‘dripping pudding’, the crisp delight more commonly used to accompany mutton. In 1747, it was renamed Yorkshire pudding by Hannah Glasse in her