Today’s guest is food writer and Yorkshire Pudding expert Elaine Lemm to discuss the good old Yorkshire Pudding. They discussed many things including: the origins of the Yorkshire pudding, what links it to Yorkshire anyway, excellent cooking tips, including the importance of the vessel it is cooked in as well as the fat used; YP haters; and toad-in-the-hole.   ‘The Great Book of Yorkshire Pudding’ is published by Great Northern Books: https://www.gnbooks.co.uk/product/great-book-yorkshire-pudding/ ‘More Than Yorkshire Pudding: Food, Stories And Over 100 Recipes From God's Own Country’ is out in the UK on 21st October 2022, also published by Great Northern Books : https://www.gnbooks.co.uk/product/more-than-yorkshire-puddings/ Find Elaine on social media: @britishfood on Twitter and @foodwriting on Instagram Elaine’s YouTube video about making Yorkshire Puddings: https://youtu.be/lQfMw0nbjKY The raspberry vinegar, made by Womersley Foods, recommended by Elaine available here: https://youtu.be/lQfMw0nbjKY   Neil’s book A Dark History of Sugar is available now from all bookshops as well as from the publisher Pen & Sword: https://www.pen-and-sword.co.uk/A-Dark-History-of-Sugar-Hardback/p/20481 If you want to buy a signed copy directly from Neil for £18 + postage (£2.85 if within the UK, the going rate if outside!). Contact him via email or social media if you fancy it (see below).   Also, don’t forget there is a postbag episode coming soon. If you have any questions or queries about today’s episode, or indeed any episode, or have a question about the history of British food please email Neil at [email protected],or find me on twitter @neilbuttery, or Instagram dr_neil_buttery my DMs are open.   If you like my blog posts and podcast episodes, please consider a monthly subscription or buying me a virtual coffee or a pint? Go to https://britishfoodhistory.com/support-the-blog-podcast/ for more details. This podcast uses the following third-party services for analysis: Chartable - https://chartable.com/privacy