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.

Our 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.

Ingredients: Wheat Flour (140g), Sage, Black Pepper, Nutmeg, Salt, Mace, Ginger Nutritional information

Kcal 252 per 100g

Directions:
In 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.