Yorkshire Pudding Recipe

My recipe that was handed down from my grandmother Margaret Robinson is

150g plain flour

4 Eggs

100ml milk

Lard for greasing

25ml water - although if the batter is a little thick and just before pouring I add a further 25ml

and let the mixture sit for a few hours before pouring (I usually pop this in the fridge).

Place all ingredients into mixing bowl and mix 5 sec/speed 5. Pour into a jug and leave on the bench for a minimum of 3 hours (see Tips) or refrigerate overnight. If placed in the fridge, allow batter to return to room temperature before cooking.
Preheat oven to 220°C. Place ½ teaspoon of cooking lard into each mould of a 12-hole muffin tray or a 4-hole Yorkshire Pudding Tin and place in the oven for 5 minutes to heat until the fat is smoking. Carefully remove one tray at a time from the oven and divide batter equally between moulds, then bake Yorkshires for 20 minutes (220°C) or until risen and crisp. Serve alongside a roast dinner.

Yorkshire Pudding and Gravy

Yorkshire Puddings originated in England, specifically in the region of Yorkshire, during the 18th Century.

The earliest known recipe appeared in 1737 in a book called The Whole Duty of a Woman, where it was called a "dripping pudding." The idea was to place a simple batter of flour, eggs and milk under roasting meat so the fat and juices would drip down, creating a light, crispy pudding.

By 1747, Hannah Glasse's famous cookbook The Art of Cooker Made Plain and Easy included the dish under the name "Yorkshire Pudding." She highlighted how the Yorkshire method, cooking the batter in a very hot oven, made it lighter and crisper than other versions.

So, while similar puddings existed across England, it was in Yorkshire that the technique and name became iconic - turning it into the Sunday roast essential we know today.