Each February, the 1st sunday of the month is designated
The Yorkshire pudding is an iconic British pastry similar to a popover. The first recipes for the dish appeared in the 1700s, but the exact origin is unknown and was often served before the main meal which helped to fill hungary mouths, so less meat was needed to be served, particulary during hard times.
The Yorkshire pudding was usually made in a large tin, rather than the individual puddings that we are familiar with today, and is made by combining flour, eggs, salt, milk, and a large pan of drippings from prime rib of roast beef, resulting in a light, dough roll with a small well in the centre that is usually filled with gravy.
Yorkshire pudding is still a very popular dish in modern-day Britain and often makes an appearance at big sunday dinners, in fact, culinary historians refer to it as the national dish of England.
To celebrate British Yorkshire Pudding Day, why not make a delicious batch of Yorkshire puddings to enjoy with your family this sunday. Below you will find a unfailable recipe.
Recipe and Ingredients – makes 8 large puddings or 24 small
Prep time – 5 mins
Cooking time – 20 mins
Suitable for Vegetarians
Suitable for Home freezing up to 1 month
140g plain flour
- 4 eggs
- 200ml milk
- sunflower oil, for cooking
- Heat oven to 230c/fan 210c/gas 8. Drizzle a little sunflower oil evenly into 2×4-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 of plain flour into a bowl and beat in the four eggs until smooth. Gradually add 200ml of milk and carry on beating until the mix is completely lump-free. Season with salt and pepper. Pour the batter mix into a jug, then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes, then place the tins back into the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned. Serve immediately with your British Sunday Roast or leave to cool and freeze.