Yorkshire Pudding

Yorkshire Pudding


The secret to making Yorkshires (as they are known in the UK)   is to pour well rested, cold batter into slightly smoking hot fat and put immediately back into a really hot oven. It is as simple as that.  Keep in mind that this recipe came from my grandfathers family from Old England and the way it is written is from their time.  I changed the oven temperature to match our ovens for F.


4 large fresh eggs measured into a jug

Equal quantity of milk to your measured eggs

Equal quantity of all purpose/plain flour to measured eggs

Pinch of salt

2 tbsp lard, beef dripping or vegetable oil


Heat the oven to 450°F or the fat may burn.

Pour the eggs and milk into a large mixing bowl and add the pinch of salt. Whisk thoroughly with an electric hand beater or hand whisk. Leave to stand for 10 minutes.

Gradually sieve the same volume of flour (as the eggs) into the milk and egg mixture, again using an electric hand beater or hand-whisk to create a lump free batter resembling thick cream, if there are any lumps pass the batter through a fine sieve.

Leave the batter to rest in the kitchen for a minimum of 30 minutes, longer if possible – up to several hours.

Place a pea-sized piece of lard, dripping or ½ tsp vegetable oil into your chosen York shire pudding tin or a 12-hole muffin tin and heat in the oven until the fat is smoking. Give the batter another good whisk adding 2 tbsp of cold water and fill a third of each section of the tin with batter and return quickly to the oven.

Leave to cook until golden brown approx 20 minutes. Repeat the last step again until all the batter is used up.

Serving Yorkshire Pudding

In Yorkshire serving the pudding is traditionally with gravy as a starter dish followed by the meat and vegetables. More often smaller puddings cooked in muffin tins are served alongside meat and vegetables.

Yorkshire pudding isn’t reserved only for Sunday lunch. A large pudding filled with a meaty stew or chili is a dish in its own right.

Cold left-over Yorkshire Puddings make a lovely snack with a little jam or honey.

Queen Pudding

Queen Pudding

Meringue is the backbone of so many traditional British desserts, especially summer puddings. They are so quick, easy and cheap to make, plus they keep well in an airtight box so always make plenty.



8 fl oz full cream milk

8 fl oz double heavy cream

½ tsp vanilla extract

3 ½ oz sugar

5 large egg yolks

5 oz fresh breadcrumbs

Zest of 2 lemons

8 oz of jam, fruit preserve, or fruit compote


5 egg whites, at room temperature

3 ½ oz sugar

1 tbsp powder sugar


Preheat the oven to 310°F. Lightly butter a 3½ pint ovenproof dish.

Place the milk, cream and vanilla extract into a saucepan and slowly bring to a gentle boil.

In a roomy bowl whisk the sugar with the egg yolks until light and fluffy. Still whisking, slowly add the warmed milk and cream to the egg mixture taking care not to splash. Finally add the breadcrumbs and the lemon zest.

Place the jam or chosen fruit into the bottom of the greased pudding dish then pour in the egg and breadcrumb mixture; you can leave the jam out and use it later in the recipe if you choose.

Bake the pudding in the preheated oven for 15 – 20 mins or until the mixture is risen and almost set  – yet still slightly wobbly. Remove the pudding from the oven and leave on one side to cool.

Raise the oven to 375°F

Make the Meringue: in a large, clean roomy baking bowl, whisk the egg whites until stiff peaks are formed. Whisk in the sugar one tbsp at a time. If you haven’t used your fruit filling in the base of the pudding, warm it gently in a microwave or warmed through in a pan and spread it carefully over the cooled base then cover with a thick layer of meringue.

Sprinkle liberally with the icing / powder sugar, place in the hot oven and bake for 10 minutes or until the surface is crisp and lightly browned.

Serve immediately.

Mom’s Christmas Jam Cake

Jam Cake

My mom baked this cake every year at Christmas time.  I grew up eating this yummy jam cake and looked forward to the time of year when she baked it. This is very good to have for breakfast, which is what I do.  I personally don’t like it with the Caramel Icing, but if you like to have icing, the recipe is included.  It’s very good with just a powdered sugar dusting. The icing is very rich.


1 cup applesauce

1 cup shortening

2 cups sugar

5 beaten eggs

1 tsp cinnamon

1 tsp baking soda

1 cup buttermilk

2 cups sifted flour

1 ½ tsp cloves

1 ½ tsp allspice

½ tsp salt

1 cup raisins

1 cup chopped pecans

1 ½ cups blackberry jam


Pre-heat oven to 350 degrees

Cream shortening until light and fluffy.  Add sugar and cream together.  Add eggs.  Sift flour before measuring. Sift together flour, salt and spices 3 times.  Add soda to buttermilk and add alternately with flour mixture to shortening.  Drench raisins and pecans in flour and fold into mixture.  Fold in jam.  Grease and flour a tube pan.  Pour mixture into pan and bake for 1 hour and 15 minutes.



2 cups brown sugar

2-3 boxes confectioner’s sugar

1 stick butter

1 tsp vanilla


In a pan on the stove top, add enough water to the brown sugar to dissolve.  Bring to a boil.  Remove from heat and add butter and vanilla.  Add sifted confectioner’s sugar until desired stiffness desired.

Keep caramel icing over hot water while icing cake so it does not harden.