“You don't have to be British—or even Christian—to be obsessed with Yorkshire Pudding. I'm living proof.”
I don't think I had ever tasted Yorkshire pudding before I had it at my husband's parents' house, but I'm now one of the tradition's most fervent supporters. Crisp around the edges, light and fluffy on the inside, my mother-in-law's version of the dish is cooked in a rectangular baking pan—like the ones you'd make brownies in. Flavored with drippings from the roast, the savory pudding has just the right amount of eggy richness. Plus, Yorkshire pudding just sounds so..
According to British food historian Annie Gray, Ph.D., this association isn't off-base. Yorkshire pudding "appeared on Christmas menus throughout the 19th century," Gray says. "And today it's basically obligatory with beef." The pudding was traditionally cooked underneath a roast, where it would catch the drippings as the meat cooked.
My mother-in-law can't remember how the tradition started, but she has been making this particular recipe, which comes from esteemed food writer Craig Claiborne's 1961 edition of, every Christmas since she and my father-in-law were married more than four decades ago. Today the Yorkshire pudding recipe is well-thumbed, its cherished status clear from the stains splashed across the page.
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