Author Description

Light, fluffy, crunchy and crisp. Traditional Yorkshire puddings make a great starter with gravy, a heart warming accompaniment to roast meat dishes, and an ideal base for canapes or sweet snacks. This Yorkshire Pudding recipe book shows you step by step how to make Yorkshire Puddings perfectly. You will see all the ingredients and tips so your Yorkshire Puddings will be delicious and rise everytime. This pastry is usually served as a side dish with roast meat and gravy. Sometimes it is also served as a dessert topped with sugar, jam, or golden syrup. The exact origin of this dish is unclear. The first recipe was published in 1737 under the title of the "Dripping pudding" and the name "Yorkshire pudding" was first used in 1747.