The proof is in the Yorkshire pudding

Millie Johnston, who called her book The Yorkshire Pudding Club.
Millie Johnston, who called her book The Yorkshire Pudding Club.
Have your say

Though there’s a host of other traditional treats and delicacies we’re famous for. Like liquorice and Yorkshire curd tart, Wensleydale and rhubarb. Ginger beer has Yorkshire origins, too - 18th century, in fact.

Today, thousands of independent food producers are continuing to put the yummy into Yorkshire, championing the county’s reputation for culinary innovation and quality.

“Yorkshire boasts a culture rich in food and drink,” says Jonathan Knight, chief executive of the Regional Food Group for Yorkshire and Humber.

“Our producers are truly passionate about what they do and make our region the very best place for buying and eating food and drink of unsurpassed quality.”

Though it’s a cert no one will ever find a dish to top the one that became the nation’s Sunday lunchtime favourite - Yorkshire pudding.

Its origins are still shrouded in mystery. It’s easy to work out its popularity; it was a filling savoury dish for those who couldn’t afford much meat. Though how and why Tykes were the first to come up with what is an incredibly simple idea is not known.

No ancient Yorkshire pudding tin has ever been discovered at the bottom of an archeological dig. But to us the dish is credited, as the earliest written description was penned Yorkshire.

It was listed in a book, The Whole Duty of a Woman in 1737, as a Dripping Pudding. And ten years later, it rose from local delicacy to nation’s favourite thanks to a recipe in The Art of Cookery Made Plain and Easy by Hannah Glasse, one of the most famous food writers of the time.

“It is an exceeding good Pudding, the gravy of the Meat eats well with it,’ said Hannah.

She advised that her batter of a quart of milk, four eggs and a little salt be added to a stew-pan with boiling dripping in the bottom and baked on an open fire until risen. “Then set your stew-pan under your roasting meat. Let the dripping drop on the pudding, and the heat of the fire come to it, to make it of a fine brown,” she wrote.

Pikelets, parkin and pudding... when it comes to Yorkshire grub to savour, that’s what springs to mind.