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Golden Yorkshire puddings risen high in a baking tin on a rustic kitchen table with a white cloth

Georgian Britain · United Kingdom

Yorkshire Pudding

From The Art of Cookery Made Plain and Easy · Hannah Glasse · 1747

Verified from original source

The definitive light, crisp pudding served under roasted beef — the classic Hannah Glasse recipe.

Historical note: Glasse's is the first published recipe under the modern name; earlier it was called 'dripping pudding'.

History

Yorkshire pudding originated in northern England in the early 18th century, first appearing in print in Hannah Glasse's 1747 cookbook as 'dripping pudding.' It was initially cooked beneath roasting meat to catch flavourful drippings, making it an economical dish for working-class families who stretched expensive meat with filling batter. The name 'Yorkshire pudding' became standard by the late 18th century, reflecting the dish's association with Yorkshire's culinary traditions. Originally served as a first course to dull appetites before meat, it evolved into the classic Sunday roast accompaniment. Modern versions maintain the essential batter of eggs, flour, and milk baked at high heat.

Sources

  • Hannah Glasse, The Art of Cookery Made Plain and Easy, 1747
  • Elizabeth David, English Bread and Yeast Cookery, 1977
  • C. Anne Wilson, Food and Drink in Britain, 1973
  • Jennifer Stead, 'Yorkshire Pudding' in Oxford Companion to Food, Alan Davidson ed., 1999
  • Ivan Day, 'Historic Food' website and archive, historic food researcher

Serves

4

Prep

10m

Cook

25m

Difficulty

Easy

Ingredients

  • · 140g plain flour
  • · 4 large eggs
  • · 200ml whole milk
  • · 1/2 tsp salt
  • · Beef dripping or vegetable oil for the tin

Method

  1. 1

    Whisk flour and salt. Beat eggs in, then slowly whisk in the milk to a smooth batter.

  2. 2

    Rest the batter 30 minutes minimum, ideally 2 hours.

  3. 3

    Heat oven to 220°C (fan 200°C). Add 1 tsp dripping to each of 8 muffin cups.

  4. 4

    Heat empty tin in the oven for 8 minutes until dripping is smoking.

  5. 5

    Quickly pour batter into hot cups (about 2/3 full).

  6. 6

    Bake 20 minutes without opening the door. Serve immediately.

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