Yorkshire Pudding
A simple batter of eggs, flour and milk poured into smoking-hot fat and baked until tall, crisp and golden, the classic partner to a Sunday roast.
- Prep
- 40 min
- Cook
- 25 min
- Total
- 1 h 5 min
- Serves
- 6
- Level
- Easy
Ingredients
Tick off what you have ready.
Method
Tap a step when it's done.
The story of this dish
Yorkshire pudding was born in the north of England as a way to use the fat dripping from meat roasting on a spit. A plain batter was set in a pan beneath the joint, cooked in the drippings, and helped fill people up when meat was scarce.
The name first appeared in print in Hannah Glasse's "The Art of Cookery" in 1747. Back then it was a flat pudding; the tall, puffy version we know developed with modern ovens. It is traditionally said that it was once served with gravy before the main course, so that diners would eat less of the more expensive meat.
British Cuisine
Shepherd's Pie
A much-loved British bake of lamb mince in a rich vegetable gravy, topped with buttery mashed potato and baked until golden.
Scones with Clotted Cream and Jam
Classic British scones, lightly crisp outside and soft within, split and piled with clotted cream and strawberry jam.