HOW TO MAKE PERFECT YORKSHIRE PUDDINGS for your Sunday Roast

HOW TO MAKE PERFECT YORKSHIRE PUDDINGS for your Sunday Roast

This Yorkshire Pudding Recipe will give you the perfect tiny Yorkshire Puddings made from a simple batter. They are often served with meat and gravy and form part of the traditional infamous Sunday roast. But don't mistake them with their sweet counterpart also named Pudding. This dish came about when wheat flour was increasingly used for making cakes and puddings. Chefs from Northern England wanted to make use of the fat that dropped into the dripping pan and therefore put together a batter pudding while the meat roasted. The perfect Yorkshire Pudding mixture needs to be light and airy. Having the fat in the bottom of the cooking dish as hot as possible is crucial in order for it to rise. The prefix “Yorkshire” was first used by Hannah Glasse in 1747, in her article "The Art of Cookery Made Plain and Simple". Thanks once more Georgina, for this lush recipe! 😘

Lots of love,
Eileen

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