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Top 10 Facts About Yorkshire Puddings!

Do you want to learn about Yorkshire puddings? Well you've come to the right place! Check out these 10 facts about Yorkshire puddings...

Welcome to our Top 10 Facts about Yorkshire Puddings! This beloved British side dish has been a staple of British Sunday roasts for centuries, and it has become a firm favourite in many countries around the world. From its humble origins to its many different variations, it’s no wonder that Yorkshire puddings are so popular. Discover 10 interesting facts about this classic British treat!

1. It’s National Yorkshire Pudding Day on 6th February.

A roast dinner isn’t a roast dinner without Yorkshire puddings!

If you love them just as much as we do then you’re in luck.

National Yorkshire Pudding Day is celebrated every year on 6th February.

2. Yorkshire Puddings weren’t always savoury.

When Yorkshire puddings first became popular, the leftover puddings would be eaten like a dessert!

People would put jam and syrups on them.

They never went to waste!

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3. The first Yorkshire puddings date back to the 1700s.

Yorkshire puddings have been around for ages!

In fact, they were first invented in 1700s.

The recipe was first featured in a book called The Art of Cookery Made Plain’ in 1747.

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4. Hannah Glasse invented them.

As you have read above, Yorkshire puddings were first mentioned in the book ‘The Art of Cookery Made Plain’.

The writer of this book was Hannah Glasse… which means she officially invented them.

Thanks Hannah!

5. Yorkshire Puddings only have three ingredients!

Did you know that Yorkshire puddings only have three ingredients?

They are milk, eggs and flour!

Try the recipe below:

Ask an adult to heat the oven to 230C or fan 210C.

Put a little bit of oil in your muffin tin or Yorkshire pudding tin and put it in the oven to heat up.

Mix 140g of plain flour and 4 eggs in a bowl.

Slowly add 200ml of milk and keep mixing until there are no lumps. You can also add some salt and pepper.

Ask an adult to remove the hot tray from the oven and pour your batter into the holes.

Then, they can be placed back in the oven for 20-25 minutes until the Yorkshire puddings have taken shape.

There you have your perfect Yorkshire puddings.

Find some more recipes here with the CO Crew!

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6. They must stand 4 inches tall or they don’t count!

According to the Yorkshire pudding specialists, a Yorkshire Pudding has to stand at 4 inches tall.

If it is any shorter then it technically doesn’t count…

I think we’ll let you off though!

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7. They weren’t always called Yorkshire Puddings.

Hannah Glasse named Yorkshire puddings in her book.

The original version was called Dripping Pudding which is where the recipe originated from.

They weren’t exactly like Yorkshire puddings as they were flat!

Learn all about Yorkshire here.

8. The largest Yorkshire pudding was over 46 square metres.

According to the Guinness World Records, the largest Yorkshire pudding was over 46 square metres!

It was made in 1996 in Skipton, UK.

That is one big Yorkshire pudding!

9. People used to eat Yorkshire puddings before the meal!

We usually eat Yorkshire puddings with our meal… but this isn’t what people used to do!

They used to eat them before a meal with some gravy.

Meat was expensive so this was used to fill you up before the meal so you didn’t need as much meat.

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10. A Yorkshire Pudding boat race exists!

Did you know that there is a Yorkshire pudding boat race?

It was started by someone called Simon Thackray.

The boats are massive Yorkshire puddings made out of flour, water and eggs!

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Top 10 Facts

From the Tudors to rocks to fish, we have all the best facts right here!

More From Top 10 Facts