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A batter pudding traditionally eaten with roast beef, but often served on its own - especially in Yorkshire.
When wheat flour had come into common use for cakes and puddings, some economically-minded cooks in the north of England devised a means of utilizing the fat that dropped into the dripping pan to cook a batter pudding while the meat roasted - although roasting itself was an uncommon method of cooking until the 19th century. The first known recipe was published in 1737 as " a dripping pudding", in a book called "The Whole Duty of a Woman"; this differs little to modern versions.
Eight years later Hannah Glasse listed it under the title of Yorkshire pudding. See 'Puddings'; 'Roasting'; and our Recipe Section