Yorkshire Pudding History

While the exact origin of the Yorkshire pudding is a mystery it got its name when the first recipe for it appeared in Hannah Glasse's book “The Art of Cookery Made Plain and Simple.”

We're big fans of Yorkshires at Villiers Hotel and we consider it a must-have for our roast dinners. 

Read on to explore more on the history of Yorkshire puddings, a true British classic!
 

 

Who Invented Yorkshire Pudding?

Yorkshire pudding had a humble beginning as it was created to make good use of leftover fat drippings. 

The earliest known recipe for what was then called “dripping pudding” can be traced back to 1737  found in “The Whole Duty of a Woman.” 

Hannah Glasse gave it the name 'Yorkshire pudding' when she featured it in her cookbook which was published a decade later."

No one knows why Hannah chose to name it after that county in Northern England however many believe it might be connected to Yorkshire's coal heritage, as high heat is key to achieving the pudding's crispy perfection.

What Is Yorkshire Pudding?

Yorkshire pudding is a classic British savoury dish although some people enjoy it with jam! 

It's usually made from a simple batter containing eggs, flour, and milk or water. 

People often have it with gravy or alongside meats, making it a common side dish for the traditional Sunday meal known as “Sunday roast” or “Sunday lunch.”
 

 

Traditional Yorkshire Pudding Recipe 

Now that we've learned about the interesting Yorkshire pudding history it's time to share a recipe for making this famous British classic.

This recipe makes either 8 large puddings or 24 small ones and is simple to whip up!

INGREDIENTS

• 140g plain flour
• 4 eggs 
• 200ml milk
• Sunflower oil
• Pinch of salt
• Pinch of pepper

EQUIPTMENT

• Two 4-hole Yorkshire pudding tins or two 12-hole non-stick muffin tins
• Mixing bowl 
• Beating spoon 

METHOD
STEP 1: Preheat the oven to 230°C if you're using a fan oven, 210°C for conventional ovens or gas mark 8.

STEP 2: Evenly drizzle a bit of sunflower oil into two 4-hole Yorkshire pudding tins or two 12-hole non-stick muffin tins then place them in the oven to heat up.

STEP 3: For the batter put 140g of plain flour into a bowl and beat in 4 eggs until it's smooth.

STEP 4: Gradually add 200ml of milk while continuing to beat until the mixture is completely free of lumps. Season it with a pinch of salt and pepper.

STEP 5: Pour the batter into a jug then carefully and evenly pour it into the heated tins.

STEP 6: Put the tins back into the oven and let them bake undisturbed for 20-25 minutes until the puddings puff up and turn golden brown.

STEP 7: Serve them immediately or let them cool and you can freeze them for up to 1 month.
 

 

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We hope you enjoyed our article on “Yorkshire Pudding History.” 

For more food-related reads check out “Where In England Did Fish And Chips Originate?” and “What Does Tapas Mean?.”

And if you’re hungry for a delicious Yorkshire pudding check out our renowned Sunday Lunch in Buckingham! 
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Frequently Asked Questions Related To: Yorkshire Pudding History 

Q: Are Yorkshire puddings traditional?
A: Yorkshire puddings are a beloved British classic often served with roast dinners or as part of “Toad in the Hole.” They even have a place on Christmas dinner tables!

Q: Why do Yorkshire puddings rise?
A: To achieve a beautifully risen Yorkshire pudding you'll need to put a cold batter into a blazing hot oven.

Q: Are Yorkshires part of Christmas dinner?
A: Whether a Yorkshire pudding belongs on a Christmas dinner is a matter of personal preference. Many people consider it an essential part of the meal. 

Q: What is Yorkshire pudding served with?
A: You can enjoy a Yorkshire pudding with various dishes such as a roast dinner, bangers and mash, and of course toad in the hole.

Q: Is Yorkshire pudding a dessert?
A: Yorkshire pudding is traditionally a British savoury food however it can be made into a dessert as many people enjoy it with jam, fruit or syrup.