The Yorkshire Pudding recipe first appeared on paper way back in 1737 in a book called “The whole duty of a woman”. Ever since then these famous pudds have appeared on people’s dinner plates, wherever a Yorkshireman/woman has ever set foot.
In the early 1700’s, there was a cooking revolution happening in the north of England. The use of wheat flour was already prolific in Britain by then but some cooks in the North began making use of the dripping (the juices left over in a baking tin as a result of roasting meat). Whilst trying to fill their loved one’s plates and make the most out of what little resources they had available to them, they stumbled upon a simple batter like mixture, very similar to pancake mix. This concoction would soon be a on the plate of almost all brits every Sunday as part of a traditional roast dinner.
Just as the recipe spread across Britain, it began to go with the British people wherever they travelled. These crispy little savoury puddings began to appear in America, Australia and all over Europe. Over the next few centuries the Yorkshire pudding became the iconic side dish that it is today. As the recipe has been passed from generation to generation, unlike many others, it has staying exactly the same as the original. This simple little pud has stood the test of time and become a firm favourite for millions of people across the globe.
Heat oven to 230C/fan
Drizzle a little sunflower oil evenly into two 4-hole Yorkshire pudding tins or a 12-hole non-stick muffin tin and place in the oven to heat through.
To make the batter, tip 140g plain flour into a bowl and beat in 4 eggs until smooth.
Gradually add 200ml milk and carry on beating until the mix is completely lump-free. Season with salt and pepper.
Pour the batter into a jug, then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes.
Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned.