Celebrate Yorkshire Pudding Day

Put a mark on your calendar food lovers! Yorkshire Pudding Day is creeping ever closer on 2nd February. This annual celebration is the perfect opportunity to dive into the rich history of this iconic British dish. Our very own chef Ian, a true Yorkshireman, has his own special recipe which he uses on our Sunday Roast – they’re fluffiest, most golden Yorkshire puddings you’ll ever try. Whether you’re a Yorkshire native, Sunday Roast enthusiast, or just a real foodie, there’s no better time to try out this golden, fluffy masterpiece.

The Origins of Yorkshire Puddings

Yorkshire Puddings date back centuries, with the first recorded recipe appearing in the 18th century. They were originally known as ‘dripping puddings’ and were placed under the roast meat to collect the fats as it dripped off the meat. It was a frugal way of using simple ingredients of flour, eggs and milk into a magical accompaniment for your roast. Over time this humble dish became the main stay of any Sunday Roast.

What Makes the Perfect Yorkshire Pudding?

Our chef isn’t about to give away his highly guarded recipe for his perfect Yorkies but he has shared a few top tips.

1.      Hot Tin, Hot Oven: Preheat your tin and fat until it’s sizzling before you add the batter. Intense heat is essential for the perfect rise.

2.      The Batter: Let your batter rest for at least 30 minutes (we rest ours overnight). This allows the flour to absorb the liquid fully which results in a lighter texture.

3.   Don’t Peek: Resist the urge to open the oven door while your Yorkies are baking. The trapped heat in the oven ensures maximum fluffiness.

Pro tip: if your looking for a little extra flavour, try adding herbs or a touch of mustard to your mix.

How to Celebrate Yorkshire Pudding Day

There are endless ways you can celebrate this beloved dish. Traditionally Yorkshire Puddings are served as part of a roast dinner but here are just a few other ways you can enjoy this national treasure.

·         The Classic Roast: Personally, I would always enjoy my Yorkies with roast beef but Ian will serve them up with any roast meat. Team them up crispy roast potatoes, seasonal veg and a rich gravy.

·         As a Starter: The first time my mother-in-law (Ian’s mum) served me Yorkshire Puddings was as a starter before the roast. Yes, you heard me right, not with the roast but before it! Yorkshire Puddings on a plate covered with gravy. You could do something similar and make smaller muffin sized Yorkies and fill them with creamy mushrooms, smoked salmon or even pieces of Cumberland sausage (toad in the hole style).

·         Sweet Treats: Yes that’s right Yorkshire Puddings can also be enjoyed as a dessert. Add a scoop of ice cream, drizzle some golden syrup or chocolate sauce – Yorkshire Pudding batter is in essence pancake batter!

Feeling inspired? Grab your mixing bowls, preheat your ovens and get ready to embrace the joy of Yorkshire Puddings. Don’t forget to share your creations with us on social media with #YorkshirePuddingDay.

Happy Yorkshire Pudding Day all!