[Sca-cooks] yorkshire pudding

Johnna Holloway johnnae at mac.com
Fri Jul 11 11:27:46 PDT 2008

These are batter or dripping puddings and I have to wonder if they might 
not have
made their way out of a recipe like this one for spit roasted pudding--
because Gervaise Markham  in his 1623 Countrey Contentments and later in 

English House-vvife of 1631 says:

To roast a pudding on a spit.

To roast a pudding vpon a spit, you shall mixe the pudding before spoken 
of in the legge of Mutton, neither omitting hearbes, nor saffron, and 
put to a little sweete butter and mixe it very stiffe: then fold it 
about the spit, and haue ready in another dish some of the same mixture 
well seasoned, but a great deale thinner, and no butter at all in it, 
and when the pudding doth beginne to roast, and that the butter 
appeares, then with a spoone couer it all ouer with the thinner mixture, 
and so let it roast: then if you see no more butter appeare, then baste 
it as you did the Pigge, and lay more of the mixture on, and so continue 
till all be spent: And then roast it browne, and so serue it vp.

Eventually, you get tired of the basting and just cook the pudding 
beneath the spitted roast.


More information about the Sca-cooks mailing list