{"title":"Lincolnshire Pudding","description":"\u003cp\u003eThe original Lincolnshire Pudding is made using our secret recipe and celebrates the 'Bread Basket of Britain' - Lincolnshire! We have all eaten the classic variety from Yorkshire, a central addition to any roast dinner, Toad in the Hole, Christmas lunch (the list goes on!).\u003c\/p\u003e\n\u003cp\u003eWhen Eamonn had one of his restaurants, he would constantly experiment with dishes to get the best results possible, this methodology got him recommended by Michelin. One day he was looking at how he could take his roast dinners to the next level whilst making them more 'Lincoln-centric' and he came up with the Lincolnshire Pudding by infusing sage into the mix.\u003c\/p\u003e\n\u003cp\u003eEamonn no longer has restaurants but the puddings were still enjoyed at home, not fair right?So he and Rob decided to resurrect the pudding for everyone to enjoy! You can use this for any savoury dish as it is robust, versatile and has a beautiful and unique taste - we think it reflects Lincolnshire's farming and food-production heritage and it really does lift any meal. \u003c\/p\u003e","products":[{"product_id":"lincolnshire-pudding","title":"Lincolnshire Pudding Mix","description":"\u003cp\u003e\u003cimg alt=\"\"\u003e\u003cimg alt=\"\"\u003e\u003cspan\u003eLincolnshire Pudding, the story so far…\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eBatter 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eBy the early eighteenth century, the dish became known as \u003c\/span\u003e\u003cspan\u003e\"dripping pudding.\"\u003c\/span\u003e\u003cspan\u003e A recipe published in 1737 in \u003c\/span\u003e\u003cspan\u003eThe Whole Duty of a Woman\u003c\/span\u003e\u003cspan\u003e described a batter placed beneath a roasting joint to catch the hot fat and dripping. In 1747, Hannah Glasse included a similar recipe in \u003c\/span\u003e\u003cspan\u003eThe Art of Cookery Made Plain and Easy\u003c\/span\u003e\u003cspan\u003e, calling it \u003c\/span\u003e\u003cspan\u003eYorkshire pudding\u003c\/span\u003e\u003cspan\u003e. The pudding became closely associated with Yorkshire and eventually spread throughout Britain as the familiar accompaniment to a roast dinner.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eRegional 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 \u003c\/span\u003e\u003cspan\u003eLincolnshire pudding\u003c\/span\u003e\u003cspan\u003e 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003c\/span\u003eOur unique savoury pudding mix pays homage to the classic Lincolnshire Sausage with a subtle sage flavour and underlying spices. Perfect for a Toad in the hole, a roast dinner or simply enjoyed on its own! Our flour is stone ground at Heckington Windmill. This Grade I listed windmill sits in the heart of the Lincolnshire countryside and has been milling for nearly 200 years.\u003c\/p\u003e\n\u003cp\u003eIngredients: Wheat Flour (140g), Sage, Black Pepper, Nutmeg, Salt, Mace, Ginger Nutritional information\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eKcal 252 per 100g\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eDirections:\u003cbr\u003eIn addition to this mix you will need 4 eggs (200ml), 200ml milk and oil or fat for cooking. Preheat your oven to 230\/210 fan\/ gas 8. Drizzle a little vegetable oil into 2 x 4 hole pudding tins or a 12 hole muffin tin and place in the oven to heat through. Meanwhile, place the contents of this sachet into a mixing bowl and add your eggs, beating until smooth. Gradually add the 200ml of milk and carry on beating until the mix is lump free. Season with salt. Pour your batter into a jug then remove the hot tins from the oven. Carefully and evenly pour the batter into each hole. Place the tins back in the oven and leave undisturbed for 20-25 minutes until the puddings have putted up and are browned, do not open the oven door until they are ready otherwise they will sink. Serve immediately or cool and freeze for up to 1 month.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Lincolnshire Hamper","offers":[{"title":"Default Title","offer_id":56469404844407,"sku":null,"price":3.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0949\/1444\/5687\/files\/20260326_1638_Image_Generation_remix_01kmng4wggedmsaj02zcana6kr.png?v=1782902281"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0949\/1444\/5687\/collections\/lincolnshire_pudding_package_front_002.jpg?v=1768298919","url":"https:\/\/lincolnshirehamper.co.uk\/collections\/lincolnshire-pudding.oembed","provider":"Lincolnshire Hamper","version":"1.0","type":"link"}