Yorkshire Puddings

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.

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

150g plain flour

4 Eggs

100ml milk

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 use the large Yorkshire pudding tins (not found them in Australia) I usually bring a couple back when I have a trip back to blighty.

In each section of the tin put a thumb size piece of cooking lard, then put the yorkshire pudding tins into a very hot oven and leave until the fat is smoking, take each tin out separately and shut the door to not let any heat out, then pour in the mixture and let them cook, you will be able to see them rise through the oven glass. Serve with lashings of gravy.

Should Yorkshire puddings be included on a Christmas Dinner? this is a debate many English people have. It is definitely a yes from our family.