The Great British Yorkshire Pud!

Today we celebrated British Yorkshire Pudding Day. Held the first Sunday of February, it was first devised as a way to conserve the fat drip off from a roasting fowl or side of meat to catch the grease in the batter mix — eggs, flour, and milk — instead of a dripping pan, and served as a part of the meal.

Resident Ambassador Maureen showed us all how she made her Yorkshire puds, and aren’t they absolutely glorious ! Maureen said she used to love having honey on hers and remembered when her mum used to make them.

Others liked golden syrup or treacle and Peter says he loves having fruit, jam and cream with his! And the newbies who had never tried Yorkshire pudding for dessert before, want to try it with jam and cream. Delicious!

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