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Tuesday 27th November  2007




First  British Yorkshire Pudding Day to be launched in February 2008, one of the UK’s largest independent food websites, is launching the first ever British Yorkshire Pudding Day on the 3rd February 2008.


The initiative is supported by British Lion Quality Eggs (Britegg) and The Flour Advisory Bureau (FAB) and it is hoped that other relevant British Industry Councils will come on board in the near future. Producers, retailers and the hospitality sector will also be encouraged to promote the day.


In future years the day will be held on the 1st Sunday in February and it is hoped that it will become an established and popular British food celebration day for years to come, when everyone can join in to remember, celebrate and enjoy one of the most iconic of British dishes, famous not only in the UK but also internationally.


Recipes4us also has some excellent ideas to encourage the general public to cook them at home for family and friends,  including a range of mini Yorkshire Puddings with various fillings from roast beef to Stilton with onions – great for brunch, lunch and evening parties. .


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 Puddings were cooked in a tin beneath meat which was being roasted on a spit over a fire so they could catch all the drippings from the meat. 


Yorkshire Pudding was often served before the main course to partly fill up diners so that less meat would be needed.


Leftover Yorkshire Pudding was sometimes eaten cold as a dessert, spread with a little jam or sprinkled with dried fruit.


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, 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 or a high resolution jpeg of the official logo please contact Florence Sandeman.


Sources:     The British Library

                     Historic Food         

                     British Lion Eggs  

                     Flour Advisory Bureau


Contact: Florence Sandeman


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