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Wednesday 9th January 2008






First British Yorkshire Pudding Day : Set to rise to the occasion’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, 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 February. 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 .



Interesting facts


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 Yorkshire Pudding.


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 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 Florence Sandeman.


Sources:                 British Nutrition Foundation  

                 The British Library                     

                                 Historic Food                               

                                 British Lion Eggs                        

                                 Flour Advisory Bureau             

                                 English Beef and Lamb             


Contact: Florence Sandeman
Tel:         020 8645 9803 or 07971 627037

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