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National Yorkshire Pudding Day 2023

Blog • February 3rd 2023

There's no doubt that Yorkshire puddings are a firm family favourite when it comes to a Sunday lunch - especially in Yorkshire! But as we approach National Yorkshire Pudding Day we wanted to dig a little deeper and find out where exactly the mighty Yorkshire Pudding comes from, and unlock the secret to the perfect pudding.

Table of Contents

History of the Yorkshire pudding

What's the secret to the perfect Yorkshire pudding?

Why are my Yorkshire puddings always flat?

How to make the perfect Yorkshire Puddings with Jeff Baker

History of the Yorkshire Pudding

Yorkshire puddings originated in Northern England in the 1700's, they were known as 'dripping puddings' or just simply 'batter' - served as an appetizer to a main meal, usually accompanied by a generous serving of gravy. They were eaten as appetizers, to fill you up before your main course, meaning you would eat less meat, which was much more expensive. A Yorkshire pudding is baked from a thick batter of eggs, flour and milk, and have been a popular side dish to a Sunday Dinner ever since!

What's the secret to the perfect Yorkshire pudding?

Our Michelin-starred chef Jeff Baker's secret to the perfect Yorkshire pudding is the fat used before the mixture is poured, ensuring you preheat the fat beforehand to a very high temperature. This ensures the puddings cook to perfection (and don't stick to the bottom of the tin!). Jeff's favourite fat to use is our f&co chicken schmatlz, simply dollop a table spoonful into each pudding case and leave to melt and sizzle in the oven.

Why are my Yorkshire puddings always flat?

Are you struggling with flat Yorkshire puddings? Here's why. If your Yorkshire pudding tin isn't hot enough before the batter is added, they will flop (literally!). Ensure your tin and the fat used is piping hot before you add the batter in and your Yorkshire puddings will rise into fluffy clouds!

How to make the perfect Yorkshire Puddings with Jeff Baker

Jeff's tried and tested recipe promises about 4 large or 8 smaller puddings, a must-have accompaniment to any roast. Tip - for the best results, be sure to use the freshest eggs possible.

Using a handheld whisk, mix all the ingredients (except the fat) together to form a smooth batter, then leave to rest for a couple of hours at room temperature.

Preheat oven to 200C, fan assisted, or 220C, without a fan (gas mark 7)

Add a spoon full of fat to each Yorkshire pudding tin and place in oven for 5 minutes until very hot, then remove from the oven.

Carefully, pour the batter into each tin, three quarter full, place back in the centre of the oven and cook for approximately 20 minutes; the puddings will be risen, with golden brown edges, ready to serve!

Wanting an easier option? Shop Jeff's pre-made Yorkshire Pudding batter and achieve show-stopping puddings every time.

https://www.farmison.com/collections/roast-dinner-meat