By Keighley’s Mike Armstrong, an award-winning master baker with a big passion for baking...

THE Yorkshire pudding was a Sunday dinner essential for many of us when we were growing up.

But have you ever familiarised yourself with the history of our iconic Yorkshire accompaniment?

Once upon a time in the 1700s, meat was considered to be something of a luxury and was not an option for many poorer households – and to waste any part of the joint was a big no-no.

If you've ever roasted beef, mutton or lamb and forgotten to put anything beneath it, you'll be aware of the fats and juices released from the meat as it cooks. These were considered to be valuable nutrients back in the day, especially in the north of England.

Around this time flour started to become more widely available and it sparked the creation of many of our traditional Yorkshire cakes and puddings. Rather than losing the meat drippings to the fire beneath, Yorkshire folk devised an ingenious way to utilise them for very little extra cost. Instead of a full tray of dripping below, pancakes were invented and made from a batter – called 'dripping pudding' – along with flour, eggs and milk, with the valuable fats adding good flavour and colour. Soon these traditional dripping puddings were dubbed Yorkshire puddings.

A higher cooking temperature from coal fires resulted in a wonderfully crisp batter. This light, fluffy crispness that we all know and love is what distinguishes Yorkshire puddings from dripping puddings made in other regions around the country over wood fires.

"What about the gravy?" I hear you cry! This pairing was also established around the same time; the gravy thick and rich, made with the roast meat drippings. The purpose of this dynamic duo was financially motivated – it served as a first course before main meal to dampen the appetite, filling our tummies with a low-cost concoction.

So, there you have it. Three centuries later our Yorkshire pudding is still as popular as ever, but things have got a bit more creative, with a plethora of toppings and flavours. Who said Yorkshire puddings were just for Sunday roast dinners? Not me!

RECIPE

YORKSHIRE PUDDINGS

Makes 12

Ingredients:

125g/4.5oz plain flour

300ml/10fl oz milk

3 eggs, medium size

Salt and black pepper to taste

Oil, lard or dripping

Method:

1. Place the flour, salt and pepper into a bowl, break in the 3 eggs and mix till smooth.

2. Add half the milk and mix well, then add the remaining milk and leave in the fridge for 30 minutes to rest.

3. Preheat the oven to 220C/200C fan/Gas Mark 7 then drizzle oil into 12 muffin tins or 4 large-hole Yorkshire pudding tin and place in the oven for 5 minutes until the oil is very hot.

4. Quickly fill each tin with the batter and place in the oven at once.

5. Cook the Yorkshire puddings for 20-25 minutes then open the oven door to let the steam out; bake a further 5 minutes or so if you want a crisp bake.

6. Serve at once. Freeze what you don’t use in sandwich bags, defrost when ready to use and bake for 10 minutes so the middle is hot.