Coronavirus has struck an Aunt Bessie’s Yorkshire pudding factory in Hull, with one worker ‘seriously ill’ in hospital while another is recovering at home.

Aunt Bessie’s said it has put in place additional social distancing measures at the factory and that the plant will operate at a ‘reduced capacity’.

A statement said: ‘Currently, our Aunt Bessie’s factory has a small number of coronavirus cases, but PHE has repeatedly complimented us on our social distancing measures and our proactive approach to ensuring that our colleagues are safe and well.

‘The health and welfare of our employees is our number one priority.’

If you’re wondering how you could possibly survive if Yorkshire puddings are suddenly hard to come by, here’s what you need to know about how to make your own tasty Yorkshires at home.

How to make the perfect Yorkshire puddings

Yorkshire puddings just need four ingredients: plain flour, eggs, milk and oil to cook the batter in. You’ll also need a muffin tray.


  • First, beat the eggs, add them to the flour and then slowly add the milk, stirring all the time.
  • According to TV chef James Martin, Yorkshire pudding batter should be made the night before and chilled in the fridge until it’s time to cook.
  • When you’re ready for your puds, heat your oven to 200 degrees and give the batter one last whisk when you take it out of the fridge to make sure the ingredients are mixed well.
  • Pour a little vegetable oil into each well in the muffin tray.
  • Put the tray in the oven so the oil can heat up. After it’s warmed up, you can pour an equal amount of batter into each well.
  • Put the Yorkshire puddings in the oven. They will take about 20-25 to cook – as long as it takes for them to puff up and start to brown.

David Barr, Yorkshire pudding expert at Aunt Bessies, previously told that you can tell you’ve made the perfect Yorkshire pud based on what they look like once they’re out of the oven.

He said: ‘The main thing is that the texture and structure should be crisp on the top edge, have softer bready sidewalls that lead to a little soggy bottom.’

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