Yorkshire

pudding
recipes

Where do Yorkshire puddings come from?

When wheat flour became commonly used for making cakes and puddings in Britain, frugal cooks in the north of England used the fat that dropped into the pan – known as dripping – to make a batter pudding while the meat roasted.  "A dripping pudding" recipe (later named "The Yorkshire Pudding") was first published in the book The Whole Duty of a Woman in 1737.  

Served with gravy as a starter, the Yorkshire pud was not part of the traditional roast dinner we enjoy today. Because meat was so expensive, it was eaten before the main meal in the hope that working men’s appetites would be satisfied and the meat in the main meal would go further

1. For crispy puddings that rise, pour the oil into each hole of the muffin tin and get it really hot in the oven first.

Avoid using olive oil or butter as these won’t reach a high enough temperature without burning. The batter should sizzle when you pour it in.

2. Don’t overfill your tin. Pour the batter into each hole about two-thirds of the way. If you overfill the batter it will rise only to flop because of the weight.

Yorkshire pudding gets a
new lease of life...
as a burrito

When the York Roast Co posted a picture of its Yorky pud on Facebook, it went viral. The flattened giant Yorkshire filled with meat, roasted vegetables, stuffing and gravy became a social media sensation and people queued up at the York sandwich shop to buy it. 

In an interview with Waitrose & Partners Weekend in 2017, the company’s managing director Wayne Chadwick said it had raised their profile and brought them younger customers. The hype helped to popularise the idea and in Leeds, the Yorkshire Wrap Company started serving a full-English version containing bacon, sausage, egg and tomato. Street-food stalls adopted the concept of using a Yorkshire pudding in place of a wrap, bringing a British twist to the burrito.