Recipes4us.co.uk’s launch of the first ever
British Yorkshire Pudding Day (BYPD) on the 3rd February 2008 is on
course to be a success, with Associations such as The Yorkshire and English
Tourist Boards actively working with them on promoting the day.
The initiative has also been given the thumbs up by the
English Beef and Lamb Executive (EBLEX), British Lion Quality Eggs (Britegg)
and The Flour Advisory Bureau (FAB), and producers, retailers, restaurants and
pubs are also being encouraged to support the day.
Florence Sandeman, publisher of Recipes4us.co.uk,
is optimistic about the day being a hit with the British public. “Although
many Britons seem to be reticent when it comes to outwardly celebrating their
culture, I am hoping that this will be one day in the year when people of all
ages and from walks of life will feel they can get together with family and
friends at home or in eateries, to pay tribute
to a great British tradition in a light-hearted and fun way.”
She added “Yorkshire
pudding boasts a history dating back hundreds of years during which time it has
been eaten by millions of people from all backgrounds. The recipe has stood the
test of time and has even been successfully exported to other countries, so I
think it only fitting that such an iconic and age-old ‘recipe of the people’
should have its own celebration day. With the added promotional support the day
is getting, I am confident that BYPD will be
observed by many in its first year, and will go on to become an established and
popular British food event for years to come.”
In the future BYPD will be on the 1st Sunday in
Recipes4us.co.uk has some excellent ideas
to encourage the general public to cook them at home, including a range of mini
Yorkshire Puddings with various fillings from roast beef to Stilton cheese with
onions – great for brunch, lunch and evening parties.
Visit the official BYPD home at
Yorkshire Pudding’s predecessor, Dripping or Batter
Pudding has been cooked for centuries in Britain although originally they
were flatter than today's versions.
The first Yorkshire Pudding recipe was printed in 1747 by
Hannah Glasse who wrote a cookery book called 'Art of cookery Made Plain and
simple'. Hannah is credited for having changed the name from Dripping Pudding to
Traditionally, Yorkshire Pudding was cooked in a tin
beneath meat which was being roasted on a spit over a fire, so it could catch
all the drippings from the meat.
Yorkshire Pudding was frequently served before the main
course to partly fill up diners so that less meat would be needed or cold as a
dessert, spread with a little jam or sprinkled with dried fruit.
Although Omega-3 fatty acids are
usually associated with oily fish, lean beef and lamb can also make a
significant contribution of it to the diet – an excellent (and traditional)
accompaniment to Yorkshire Puddings.
Eggs are packed with a range of nutrients including
protein, essential vitamins A, D, E, and B group as well as minerals iron,
phosphorus and zinc.
Flour, particularly white flour, is
rich in calcium, low in fat
and provides protein, B vitamins thiamin and niacin, and a range of minerals.
Milk contains zinc, magnesium, vitamin B12 and
riboflavin and is a good source of calcium,
essential for strong, healthy bones and teeth.
Note to Editors
Recipes4us.co.uk was launched in 2000 and
is an independent and privately owned UK recipe and food information site
covering many aspects of food, from growing to cooking. We therefore have no
allegiance to particular food suppliers or retailers.
To read more about the motivation and concept of British
Yorkshire Pudding Day visit
For further information, interviews, Yorkshire pudding
recipe/images or a high resolution graphic of the official logo, please contact
British Nutrition Foundation www.nutrition.org.uk
The British Library
British Lion Eggs
Flour Advisory Bureau
English Beef and Lamb
Contact: Florence Sandeman
Tel: 020 8645 9803 or 07971 627037