- The roots of Yorkshire pudding lie in the northern quadrant of England; however, this British culinary treat is served all over the UK, including Scotland and Ireland.
- Originally called dripping pudding, Yorkshire pudding was made from the fat that dripped into a tray below the roasting meat. It was a practical way to put to use something that would have otherwise been thrown out.
- Many people believe Yorkshire pudding was created in Yorkshire; however, there is no recorded evidence to suggest this--although any resident of Yorkshire will claim the credit for the development of the dish.
- Originally Yorkshire puddings were large squares, as they were shaped to the size of the dish they were cooked in. Once fully cooked, they were cut into smaller portions.
- Yorkshire puddings were originally served before the main course, to fill you up a little. This was particularly important if meat was scarce, in which case they would be served with meat gravy.
- These days, Yorkshire puddings are no longer strictly Sunday dinner fare. You can them on menus all over the UK, every day of the week. Additionally, they can also be purchased in convenient single serving heat-and-eat portions in the refrigerated sections of most supermarkets.
