Originally from North England, Yorkshire puddings are now eaten throughout England, commonly served with beef, onion gravy and vegetables as part of a typical British Sunday lunch.

When wheat flour was first introduced to England in the 18th century, creative cooks soon found a way to use fat from the dripping pan to cook a batter pudding while the meat roasted in the oven.  In 2008, the Royal Society of Chemistry released its official recipe stating that “a Yorkshire pudding isn’t a Yorkshire pudding if it is less than four inches tall.”

When:  Wednesday, March 8th, starting at 9.30am till about 1.00pm thereabouts

Where:  Maggie’s home in Ilvesheim (address will be provided to those attending)

What:  Maggie will show us how to make individual Yorkshires filled with beef, onion, carrot and onion gravy.  For dessert, there’s panettone-chocolate and marmalade pudding tart inspired by Jamie Oliver.

There is space for 8 participants.  Online registration is now open.

Thank you!