Pride of the North. But loved by all.

PREP TIME: 5 mins
DIFFICULTY: easy… but follow the Tips
IDEAL FOR: Sunday Roast, family, midweek meals, hungry crowd

The Yorkshire Pudding is quintessentially British.

And very much part (and often the star) of a Sunday roast.

But for what is essentially a savoury pancake

These little delights are not as simple to master as one might think.

They have a day for it!

I’ve discovered it’s British Yorkshire Pudding Day day next Sunday, 2 Feb.

Apparently, it gets celebrated twice a year.

Once in the UK and then again on Oct 13th across the pond in the U.S of A.

They called it National Yorkshire Pudding Day

But the American equivalent of a Yorkshire pudding is called a popover.

It’s very similar, but they’re cooked in individual tins.

Did you know

The Yorkshire pudding was traditionally made in a large tin.

And (during harder times) was usually served up before the main meal to help fill everyone up so less meat was needed.

Yorkshire puddings used to be called ‘dripping puddings’ first mentioned in cookbook “The Art of Cookery Made Plain and Simple” in 1747.

They used put the raw batter in a pan under the roasting meat to catch the meat fat (drippings).

The best way to not waste meat fat and give great flavour to a simple dish.


Quick fire fun facts to use during your Sunday Roast chat

  • A Yorkshire pudding must be four-inches tall according to the Royal Society of Chemistry
  • In 1996, the Yorkshire Pudding entered the Book of Guinness World Records with its gigantic size of 46.46 m²!
  • In 2009, it again included as part of the largest simultaneous roast dinner, eaten by 1,632 people
  • Doctor Who laid claim to the invention of the Yorkshire pudding in an episode
  • Aunt Bessie’s produces 53 million packs of Yorkshire puddings every year from their factory in Hull.
  • Yorkshire puddings won’t rise as well in higher altitudes according to the Royal Society of Chemistry

Tips on how to master the Yorkshire Pudding

The secret lies in the oil.

And getting your oven hot!

Before spooning in your batter, the tins must be oiled and placed in the oven beforehand to get smoking hot.

You want to see a sizzle as the batter drops in.

Now, here is a ongoing debate so it will be your trial and error on this tip but…

To refrigerate the batter or to not?

Opposing side: The Royal Society of Chemistry advises against chilling, claiming that to place pudding batter in the fridge before cooking is a “foolish act.”

Supporting side: But then there’s a famous (Yorkshire) chef, like James Martin, who says to chill your batter.

Your decision. I chill it for around 10 minutes while I wait for the tin tray to get smoking hot,

Don’t open the oven door to take a peek.

You’ll just have to wait and pray.

oh, and a recent tip from a dear friend of mine… only use your own oven and your own wooden spoon! (Mmm….)

The pud that flops… ouch.

This simple recipe can cause a great deal of anxiety for the home chef… and their expectant guests.

Because, when a Yorkshire pudding ‘flops’ as you take it out the oven, it’s a tragedy.

And can only be compared with dropping your biscuit in your tea.

So, may the Yorkshire-Pudding-force be with you next time you do a Sunday roast.

No stress.

And enjoy Yorkshire Pudding Day next Sunday, 2nd Feb

Do you have any great tips… leave a comment.

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5 from 2 votes

Yorkshire Puddings

Course Main Course, Side Dish
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 9 people
Cost £


  • non-stick Yorkshire pudding/muffin tray


  • 110 g plain flour
  • 4 eggs
  • 300 ml milk
  • pinch of salt and pepper
  • dripping or sunflower oil


  • Turn the oven on to 220C and pop the tray in to get nice and hot.
  • In a mixing bowl add your flour, eggs and salt and pepper.
    Mix altogether with a whisk making sure it's not lumpy and then slowly add the milk until nice and smooth.
  • Put your batter into the fridge while you wait for your baking tray to get hot.
  • Take the non-stick tray out and carefully put a little dripping in each mould. Place back into the hot oven and leave until it becomes smoking hot, approx 5-10 mins.
  • Get your mixture from the fridge.
    Now, quickly remove the tray (shutting the oven door to keep it hot) and carefully but quickly fill the moulds with the batter.
  • Return to the oven and cook for 20-25 minutes.
    (Try not to open the door to peek)
    Remove from the oven and serve.
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