By Kudzai Chinembiri
The world’s first ever Yorkshire Pudding festival was held at Kirkgate Market in Leeds on February 1.
The event was sponsored by companies like Aunt Bessie’s, Northern Monk, Cansecco and Mix&Twist.
Event organiser Ben Vollans said: “We didn’t expect it to blow up, we thought about two or three thousand people would show up.”
The idea for the festival came about a year ago and planning for the event took just four months.
Approximately 12,000 tickets were sold; however organisers believe the number of people who attended was much higher.
The event started at 10am and was due to finish at 4pm; however by 2.30pm most of the food stalls had sold out.
Ben also said: “Every food stall has had massive queues; I think the biggest queue would be from the Yorkshire Pudding Pie Company.
“They made pies from Yorkshire puddings instead of pastry”
Traders from all over the country came to support the event, traders like the Yorkshire Pudding Pie & Co sold out within minutes of the event starting.
Sheree Middleton, 29, assistant events organiser, said: “It’s been so busy all day.
“Good vibes, good atmosphere there’s been some live music, and food stalls have been rammed.”
Tickets were put out there to gauge numbers, but the event itself was free for all who wanted to attend.
Charlotte Webster, 49, business owner of Olive Made in Yorkshire said: “I absolutely love Yorkshire puddings and I take quite a lot of pride in making them as well.”
Matt Davis Binge, 32, owner of Food Review Club said: “Yorkshire puddings for me are in the blood of the nation, everyone loves it.”
As well as Yorkshire puddings, the event consisted of Yorkshire based merchandise such as baby grows, t-shirts, hoodies, accessories, mugs and more.
A variety of Yorkshire puddings were served at the event, including vegan and gluten-free options.
Food vendor Nan’s Van Kitchen brought their classic fluffy Yorkshire puddings with an assortment of fillings for customers.
The menu from Nan’s Van Kitchen included: Roast beef & Horseradish, ham, peas & mint, turkey & cranberry, beef Bolognese & cheese, coronation chicken & iceberg etc.
Vegetarian and vegan options included: Brie & cranberry, cheddar & chutney, veggie Bolognese, Tuscan bean salad and pea & mint.
Sheree also said: “Everything goes well with a Yorkshire pudding.”
The already diverse menu also included options of sweet Yorkshire puddings: clotted cream & jam, banana, chocolate chips and chocolate sauce, strawberries with either Nutella or vegan chocolate.
If you would like to keep updated with next year’s Yorkshire Pudding Festival plans follow here: https://twitter.com/YorkyPudFest
Fact file: Tips on how to make the best Yorkshire pudding
- Preheat oven
- Let the batter sit for 30 minutes or even overnight to develop the best flavour!
- A room temperature batter will create taller, crispier puddings with a hollower core
- A combination of milk and water gives the Yorkshire puddings extra rise and crispness.
- *chef’s top tip* Place the Yorkshire pudding pan in a hot oven with hot oil, then proceed to put the batter in.
- Set the oven to 220 degrees for approximately 20 minutes
- Always leave them in for a bit longer than planned
- Don’t touch them until they are risen