Monday  5th January 2009





British Yorkshire Pudding Day : 1st February 2009


British Yorkshire Pudding Day (BYPD) on 1st February 2009 is set to be even more popular than last year, when the first ever British BYPD won the hearts of the nation


Apart from the numerous blogs on the net where the individuals adding comments were enthusiastic about the concept, restaurants, pubs and other establishments in various parts of the country marked the day in their own special ways.


Amongst them was The Royal Armouries venue in Leeds, joined by celebrity and fundraiser Sir Jimmy Savile who helped chefs whisk up a batch of pudding batter for their festivities, The Nags Head Restaurant in Fixby, who planned to bake a Yorkshire Pudding sculpture, inviting locals to pop along to have a taste and The National Coal Mining Museum for England in Wakefield who promoted the day in their restaurant.


Further south, The Orchid Group, a major leisure retailer headquartered in Hertfordshire with over 300 pubs, bars and restaurants in the UK, held a Yorkshire Pudding sculpture competition for their chefs and the Queens Head Inn in Brandeston, Suffolk added a special ‘Yorkshire Pudding with every course’ choice to their usual menu. Landlord Alan Randall commented:


“We did a starter of Yorkshire with blue cheese and wild mushrooms and a pudding choice of Yorkshire with pastry cream and apple. Both dishes were lovely. We even had people who did not take up the Yorkshire pudding menu choice go for the pastry cream and apple version.”


Overseas the day was featured in articles and on blogs, with one blogger from Massachusetts writing : “I love puds! I may have to do a roast dinner to be eaten in front of the TV because Sunday is Super Bowl Sunday too.”  


It even got a mention in  The Independent Online – Bangladesh.


Florence Sandeman of who devised the day said :

“I had  lots of feedback on how people observed BYPD,  and I am sure that it will become an established and popular British food day, perhaps eventually rivaling Pancake Day which, according to recent stories, seems to be on the decline in the UK.” 


Florence added “It really seems to have captured the imagination of people both in the UK and abroad,  so you never know, maybe it will become a world-wide celebration of a traditional British recipe. That would be the gravy on the pudding.” 


BYPD is a yearly food celebration which takes place on the first Sunday of February.


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. 


Sources: The British Library

                 Historic Food      

                 British Lion Eggs



Note to Editors

Recipes4us has some excellent ideas to encourage the general public to cook  Yorkshire puddings 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. .


For further information,  recipes or graphics please contact Florence Sandeman.


Contact: Florence Sandeman