British Yorkshire Pudding Day

Yes, there is a British Yorkshire Pudding Day and it is today, 2 February 🙂  Yorkshire Pudding Day was launched in 2008 by Florence Sandeman of and is now celebrated on the first Sunday in February.

Although I am not strictly a Yorkshire lass my maternal grandmother was from Sheffield so, if Yorkshire was a country and we followed the rules of who you can compete in sporting events for (ie you can go as far back as your grandparents) I can class myself as a Yorkshire lass.  Don’t tell anyone but I could be from Lancashire too – my grandparents bridged the war of the roses.  Anyway, Yorkshire pudding, who doesn’t love them.  They’re so versatile, you don’t only have to have them with a roast dinner.  They’re great as an alternative to pancakes.

They can be quite tricky to make though.  I don’t follow a specific recipe, they always turn into biscuits if I try.  The two best bits of advice I was ever given about making Yorkshire puddings are:

  1. Make sure the oil or fat you are using in your pan is smoking hot
  2. Either weigh or measure the volume of your eggs first and then use the same measurement (weight or volume) of flour and milk

I found a recipe card for Berry and Apple Yorkshire Puddings in Sainsburys last week and found the link to their website :).  I’m going to give it a go and will try to remember to let you all know how they turn out.

Berry & Apple Yorkshire Puddings

  • Servings: 6
  • Difficulty: easy
  • Print

60g unsalted English butter, softened
65g light brown soft sugar
1 medium British free-range Woodland egg
60g ground almonds
1 tbsp plain flour
2 tbsp Bramley apple sauce
250g frozen Black Forest fruits
6 leftover ready baked Yorkshire puddings
1 tsp caster sugar
6 tbsp 50% less fat crème fraîche
Icing sugar, for dusting


  • Preheat the oven to 180ºC, fan 160ºC, gas 4. Put the butter and 60g of the brown sugar in a bowl and cream together with a hand-held electric whisk until pale in colour. Whisk in the egg, almonds and flour.
  • Stir in the apple sauce and 100g of the frozen fruits. Put the Yorkshire puddings on a baking tray, then spoon in the filling. Top with 50g of the remaining fruit and bake in the oven for 25 minutes.
  • Meanwhile, put the remaining Black Forest fruits and the remaining brown sugar in a pan with the caster sugar and 1 tablespoon water. Place over a medium heat and cook for 2-3 minutes to make a sauce.
  • Serve 1 pudding per person, each with a spoonful of crème fraîche, a drizzle of the sauce and a light dusting of icing sugar if liked.

Thank you to Baby Gates Down for the link to One Cool Site so I could get the link for embedding the recipe with a print button.  I just hope it works!

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3 thoughts on “British Yorkshire Pudding Day

  1. Louise

    It worked! Isn’t it wonderful when you figure these things out? I’d been wondering for months how to embed recipes until Time Thief posted the link to instructions!

    And happy Yorkshire Pudding Day 🙂

  2. fisefton Post author

    Reblogged this on Tupperware York and commented:

    Happy Yorkshire Pudding Day!
    This is a post I wrote on my personal blog last year for Yorkshire Pudding Day. Just to confirm that I did make the Berry and Apple Yorkshire Puddings and they were lovely.

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