British Yorkshire Pudding Day is celebrated annually on the first Sunday of February. Traditionally Yorkshire puddings were made in one larger tin that was divided into portions rather than the smaller puddings we know and love today! They were originally served before the main meal to fill empty stomachs to reduce the amount of meat needed especially during harder times. Roast beef is the meal that Yorkshire puddings are known to accompany but they are delicious whatever they are served with!
Finding the right Yorkshire pudding recipe can be a challenge as oven temperatures, electric or fan assisted and dietary requirements are all factors. We have everything you’ll need to make your own Yorkshire puddings here at Lagan Farm Shop (including some delicious Irish Moiled topside and brisket roasting joints from our very own farm next door!) as well as our favourite recipe from Jamie Oliver:
- vegetable oil
- 2 large free-range eggs
- 100 g plain flour
- 100 ml milk
- sea salt
- freshly ground black pepper
- Preheat the oven to 225°C/425°F/gas 9. Get yourself a cupcake tin and add a tiny splash of vegetable oil into each of the 12 compartments. Pop into the oven for 10 to 15 minutes so the oil gets really hot.
- While the oil is in the oven, beat the eggs, flour, milk and a pinch of salt and pepper together in a jug until light and smooth.
- Carefully remove the tray from the oven, then confidently pour the batter evenly into the compartments. Pop the tray back in the oven to cook for 12 to 15 minutes, or until risen and golden.