Yorkshire Pudding (for pudding)

Location: Wolverhampton
Era: 1960

“Your Mother did Yorkshire puddings very well. Traditionally you’d do it as one big pudding to cut up and share out. My Mother tended to make them individually though. Your Grandfather was a proper Yorkshireman, he had to move to Darleston when he met your Grandma. We didn’t have much money to buy a sweet so my mother would give us a bit of Yorkshire pudding with some sugar or jam on to have something sweet for after dinner.”

John Gibson



  • 3 medium eggs
  • 70g plain flour
  • 100ml milk
  • Lard
  • Homemade strawberry jam
  • Sugar


Crack your eggs into a bowl and whisk.

Add in the flour and whisk again.

Gradually add the milk, whisking continuously, until smooth.

Let the batter rest for a minimum of 30 minutes.

Heat your oven up to 210c. Put your roasting tin in the oven with the lard/fat. When the lard is liquid and sizzling hot, pour your batter mix carefully into the pan (it will sizzle and splatter) and then put into the oven for 20-25 minutes until golden brown and firm.

Slice up the pudding, sprinkle with sugar and serve with a bowl of homemade jam.