A Yorkshire pudding is a baked batter pudding that is a staple element of a Roast Dinner.
The Yorkshire pudding is believed to have originated centuries ago. Frugal innkeepers and cooks made use of the excess drippings of fat from roasting meat to make a batter pudding which they could use to pad the roast dinners at very little extra cost.
This method of cooking Yorkshire Puddings led to their original title – ‘Dripping Puddings’, the recipe of which is first found in the 1737 guide The Whole Duty of Woman.
10 years later, Hannah Glasse coined the phrase ‘Yorkshire pudding’ as the title for her recipe in her new cookbook The Art of Cookery Made Plain and Simple and thus the Yorkshire Pudding was born.
Everywhere! Yorkshire puddings are the pride of Yorkshire to the extent that there have even been multiple attempts to have them granted with protected designation-of-origin status – which would have placed them in the same category as Parma Ham, Wensleydale and Swaledale - whereby Yorkshire puds would only be able to be produced in Yorkshire.
While there has never been a literal protection of Yorkshire puddings status as a Yorkshire delicacy, we’ve made up for it by continuing to set the precedent for proper Yorkshire puddings.
Visit any one of Yorkshire’s Favourite Pubs on a Sunday and you will be delighted by the Yorkshire Puddings on offer.
"Take a quart of milk, four eggs, and a little salt, make it up into a thick batter with flour, like a pancake batter. You must have a good piece of meat at the fire, take a stew-pan and put some dripping in, set it on the fire; when it boils, pour in your pudding; let it bake on the fire till you think it is nigh enough, then turn, a plate upside down in the dripping pan, that the dripping might not be blacked; set your stew-pan on it under your meat and let the dripping drop on the pudding, and the heat of the fire come to it, to make it of a fine brown. When your meat is done and sent to table, drain all the fat from your pudding, and set it on the fire again to dry a little; then slide it as dry, at you can into a dish, melt some butter, and pour it into a cup, and set it in the middle of the pudding. It is an excellent good pudding; the gravy of the meat eats well with it." - Hannah Glasse (1747)
Ben Cox, Managing Director at The Star Inn at Sancton sent us his recipe for his Yorkshire pudding.
Sieve flour, salt and pepper into a mixing bowl, using hand whisk mix in the milk. In another bowl lightly whisk the eggs. Sieve the flour and milk mixture into the eggs.
Put ½ tsp of duck fat in each hole of your Yorkshire pudding tin and heat for 5 minutes.
Carefully pour your mix into the centre of the tin, filling up ½ way of whatever size tin you are using. Cook for approximately 20 minutes.
Ben's top tips
Why not try all three recipes and let us know which one worked best for you using the #YorkshireMenu.