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"Your Holiday Directory"
  National Yorkshire Pudding Day!
When is National Yorkshire Pudding Day?
In America, October 13th is National Yorkshire Pudding Day.
But did you know that the British also has a British Yorkshire Pudding Day that they celebrate to? Yep they sure do but they celebrate their Yorkshire Pudding Day on the 1st Sunday in February.

How is it celebrated?
This holiday celebrates not only the great taste of Yorkshire pudding but the great taste of all the foods that taste great with it. What type of foods is that you ask? Well it's all those pot roasts that's drenches in gravy! Ohhh yes gravy is the key to this food holiday. Yorkshire Pudding wouldn't be as good as it is if you couldn't smother it with chicken gravy or a beef roast gravy. Yep this delicious dish is made from a thin batter and it really is served with meal in which there is gravy.

So on this American holiday, your supposed to make yorkshire pudding for the whole family and enjoy in a hearty meal that will satisfy everyone at the table. Make some mashed potatoes and onion gravy to go with it and you'll be in Yorkshire Pudding heaven!

Origin of this Holiday?
"Our research did not find the creator, or the origin of this day. We did however find that this holiday has been celebrated for years in America and has only been a holiday for the British since 2008. We have a seperate page about the British Yorkshire Pudding Day which is served with traditional British foods. American Yorkshire Pudding Day leans toward American foods but both serve beef roast and gravy.

This holiday is referred to as a "National" day., as all food & drink holidays are.   However, we did not find any congressional records or presidential proclamations for this day. Even though we didn't, this is still a holiday that is publicized to celebrate. So have fun with it and celebrate it!

History
"When wheat flour began to come into common use for making cakes and puddings, cooks in the north of England devised a means of making use of the fat that dropped into the dripping pan to cook a batter pudding while the meat roasted. In 1737 a recipe for 'A dripping pudding' was published in "The Whole Duty of a Woman":

   Make a good batter as for pancakes; put in a hot toss-pan over the fire with a bit of butter to fry the bottom a little then put the pan and butter under a shoulder of mutton, instead of a dripping pan, keeping frequently shaking it by the handle and it will be light and savoury, and fit to take up when your mutton is enough; then turn it in a dish and serve it hot.

Similar instructions were published in America eight years later by Hannah Glasse under the title of 'Yorkshire pudding'.










""It is often claimed that the purpose of the dish was to provide a cheap way to fill the diners - the Yorkshire pudding being much cheaper than the other constituents of the meal - thus stretching a lesser amount of the more expensive ingredients as the Yorkshire pudding was traditionally served first."

Variations

See also
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Resources:
This article is licensed under the GNU Free Documentation License. It uses some material from Wikipedia/article yorkshirepudding/barbecue and other related pages. Top Photo by:Yorkshire_Pudding
Common Meals
BreakfastSecond Breakfast
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Tea (meal): Afternoon TeaHigh Tea
"Yorkshire pudding is cooked by pouring a thin batter  into a preheated greased baking tin containing very hot fat/oil and baked at very high heat until it has risen and browned. It is not uncommon to cook them in batches in muffin tins (baked in bun trays or baking tins like Popovers)."
National Holidays to remember
Barbecue Month / Baked Bean Month
Hamburger Month / National Hot Dog Month
Popcorn Poppin' Month / Cookie Month
National Chili Month / Seafood Month
National Dessert Month / Apple Month
Vegetarian Awareness Month
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"The Yorkshire pudding is a staple of the British Sunday lunch and in some cases is eaten as a separate course prior to the main meat dish. This was the traditional method of eating the pudding and is still common in parts of Yorkshire today. Because the rich gravy from the roast meat drippings was used up with the first course, the main meat and vegetable course was often served with a parsley or white sauce." (Bechamel Sauce)

In America, we don't eat pudding for our Sunday meal, but we do always enjoy this British dish on National Yorkshire Pudding Day & other holidays!
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