Who invented the Yorkshire pudding?

Roast beef and Yorkshire pudding

Hannah Glasse was an 18th century British cookery writer who is widely credited with popularizing the concept of home cooking in England. Born in 1708, Glasse rose to fame in the mid-1700s with the publication of her cookbook, “The Art of Cookery Made Plain and Easy”. This book was a bestseller in its day and helped to define the way that people in England thought about cooking and entertaining.

Glasse’s cookbook was notable for its straightforward, no-nonsense approach to cooking, which was in stark contrast to the elaborate, French-inspired recipes that were popular at the time. She wrote in a conversational tone, making her recipes accessible and easy to follow for home cooks of all skill levels. This, along with her focus on using locally available ingredients, helped to make her book a favorite among housewives and working-class families.

cook, cookbook, side

While is is Hannah Glasse who is first credited with making Yorkshire puddings a popular household dish, the historical origins of Yorkshire pudding are somewhat shrouded in mystery, but it is generally believed to have been created as a way to make use of roast meat drippings. The batter was originally cooked in the same pan as the roast beef, usuallly a shallow tin or stew pan, absorbing the delicious flavors and creating a crispy, savory treat. Over time, the dish evolved and became a staple in its own right, with variations and recipes being passed down through generations of British families.

What is a Yorkshire pudding?

A Yorkshire pudding (occasionally called dripping pudding or batter pudding) is a traditional British pudding that is typically served as a side dish to roast beef. It is made from a batter of eggs, flour, and milk that is baked in the oven until it puffs up and becomes golden and crisp. The batter is poured into hot oil or fat in a muffin tin or roasting pan, and as it bakes, the oil helps the batter to rise and create a light and airy pudding.

Yorkshire pudding is a staple of the British Sunday roast, and it is also often served as a separate dish with gravy or other sauces. It has a slightly eggy flavor and a crispy exterior, with a soft, sponge-like interior that is perfect for soaking up a rich gravy or other sauce. Whether enjoyed on its own or as part of a larger meal, Yorkshire pudding is a beloved dish that is enjoyed by families and food lovers alike.

National Yorkshire Pudding Day

National Yorkshire Pudding Day is a food holiday celebrated annually in the United Kingdom and in other countries around the world. It is a day dedicated to honoring one of the UK’s most beloved culinary traditions and to celebrating the versatility and deliciousness of this simple dish.

The exact date of National Yorkshire Pudding Day varies annually, however it is traditionally celebrated on the first Sunday in February.

Many restaurants, cafes, and pubs offer special menu items and promotions in honor of National Yorkshire Pudding Day, and some even hold special events and tastings to celebrate the occasion. Home cooks also get in on the fun by whipping up their own batches of Yorkshire puddings or trying new and creative variations of the dish.

Whether you are a lifelong fan of Yorkshire pudding or are just discovering this delicious dish for the first time, National Yorkshire Pudding Day is the perfect opportunity to enjoy and appreciate this classic British staple.

Classic Yorkshire Puddings Recipe


  • Two cups all-purpose flour
  • Four eggs
  • 2 cup whole milk
  • 1 teaspoon salt
  • 4 tablespoons beef dripping, lard, or vegetable oil


  1. Preheat the oven to 220°C (425°F).
  2. In a large mixing bowl, whisk together the flour, eggs, milk, and salt until it is smooth and resembles pancake batter.
  3. Pour 1 tablespoon of beef dripping, lard, or oil into each cup of a 12-hole muffin tin. Place the tin in the oven for 5-10 minutes, until the fat is hot and sizzling.
  4. Remove the tin from the oven and quickly pour the batter into the muffin cups, filling each about three-quarters full.
  5. Return the tin to the hot oven and bake for 20-25 minutes, until the puddings are puffed up and golden brown.
  6. Serve the puddings immediately, while they are still hot and crisp, as a side dish to your favorite roast beef or other main course.
  7. Enjoy your delicious and classic Yorkshire puddings!

Roast dinner with beef and Yorkshire pudding

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