Name: Kay Achenbach
Class Year: 2003
Country of Residence: United Kingdom
Why is this recipe great? What’s its backstory?
Yorkshire Puddings truly exemplify the British tendency to call all sorts of different things “puddings”—they’re really more like an airy muffin. Originally a way to bulk up a Sunday dinner with cheap and tasty ingredients, they’re traditionally eaten with gravy drizzled over them as an accompaniment to roast meat, but to me they’re a highlight, not a filler! Leftovers (if there are any!) are also great as a breakfast food with some butter and jam.