Lincolnshire Pudding

We are pleased to have created a brand new recipe - our very own Lincolnshire Pudding! We have made this available to buy from our online shop lincolnshirehamper.co.uk or via the button below - profits help GoGro to continue to operate our projects across Lincolnshire. Try this unique recipe and help improve people's lives across the county! Lincolnshire Pudding, the story so far… Batter cakes have been part of English cooking since at least the Middle Ages, when simple mixtures of flour, eggs and milk were cooked on griddles or baked beneath spit roasted meats. These economical dishes made the most of basic ingredients and were often used to stretch more expensive foods. By the early eighteenth century, the dish became known as "dripping pudding." A recipe published in 1737 in The Whole Duty of a Woman described a batter placed beneath a roasting joint to catch the hot fat and dripping. In 1747, Hannah Glasse included a similar recipe in The Art of Cookery Made Plain and Easy, calling it Yorkshire pudding. The pudding became closely associated with Yorkshire and eventually spread throughout Britain as the familiar accompaniment to a roast dinner. Regional variations developed over time, shaped by local tastes and traditions. In Lincolnshire, where the distinctive flavour of sage has long been associated with the local pork sausages, GoGro CIC began enriching the batter with generous amounts of dried sage alongside warming spices such as ginger and nutmeg. This Lincolnshire pudding evolved into a more robust, savoury version of the Yorkshire pudding, reflecting the county's love of aromatic herbs and spices. The result is a richly flavoured batter pudding that complements roast meats—particularly pork—and stands as a prime example of how a simple, centuries-old batter cake has been adapted to showcase the wonderful County of Lincolnshire.