How to Make Yorkshire Puddings

Oh…that quintessential English delight…Yorkshire pudding!



It’s said to have it’s origins from a very humble beginning…cooks of the North of England used to collect the fat from roasting joints of meat and used this fat to cook a batter in with the resultant pudding becoming known as “Dripping Pudding”. The first recorded name of “Yorkshire Pudding”, however, using a similar cooking method was found in 1747 in a publication called ‘The Art of Cookery Made Plain and Simple’ by Hannah Glasse.


Serves 4

2 tsps of cooking oil

75g of plain flour

1 egg

200ml of milk

Pinch of salt


  • Preheat the oven to gas mark 6, 200°C electric.
  • Using a 4 portions Yorkshire pudding tray, put 1/2 tsp of cooking oil into each and place in the oven. Allow the oil to heat up and watch for a heat haze to come off it; this will take approximately 10 minutes depending upon your cooker.

Dawn: This heat haze resembles a faint bluey-looking, almost steam-like mist rising from the cooking oil.

  • Meanwhile, make the batter. Sift the flour and salt into a bowl. Make a well in the centre and crack the egg into this well along with the milk. Beat with a hand whisk until smooth.
  • Pour the batter carefully and in equal amounts into each Yorkshire pudding hole.

Dawn: The skill of making great Yorkshire puddings is to ensure the fat is hot enough before adding the batter mixture. My best tip to ensure you make buoyant, bouncy beauties is to leave the pudding tray in the oven right up until the very moment you are ready to add the batter. The success of a Yorkshire pudding is very much in the cooking oil being hot enough to help the batter rise.

  • Place the pudding tray back in the hot oven and cook for a 20-25 minutes or until theYorkshire puddings have risen, looking all puffed-up and golden in colour.
  • Serve with lots of vegetables and onion gravy, the recipe for which is here: Bangers and Mash with Onion Gravy.

Dawn: Hannah Glasse re-invented and renamed the original “Dripping Pudding” which had been made in England for many centuries previously and which was a far flatter looking dish than what we have become accustomed to nowadays with its fluffy and light appearance. 

Used very much as a staple addition to our all-time-favourite meal, the classic Sunday roast dinner, in some cases the Yorkshire pudding was and still is eaten as a seperate course prior to the main course and mainly in parts of Yorkshire today. Served with the juicy gravy made from the remainder of the roast meat fat, this is still is a tasty first course today. In days gone by, in less well-off households, the Yorkshire pudding was the only food served as it was inexpensive to make and served to fill its diners at very little cost. 

For a variation on this great British classic recipe, why not try Toad in the Hole?

For many more recipes from the Cooking Dynamo, take a mooch through this food blog – – and also follow the Twitter feed for lively banter, tips and updates @Love_Food_UK.



Mixed Berries Smoothie

Whether for an energizing breakfast or a filling lunch, smoothies are a great way of having some or all of the recommended “5 A Day” to help us become healthier by adopting a few small changes into our everyday eating.



Makes 1 large glass

1 banana, peeled and chopped

75g mixed berries (fresh or frozen)

75g low fat natural yoghurt

25g porridge oats

150ml milk (type: personal preference)

1/4tsp cinnamon


  • Put the banana in a blender, adding the mixed berries, yoghurt, porridge oats and milk.
  • Blend until all the ingredients are combined together to form a thick liquid.
  • Pour into a glass and dust with some cinnamon. Then serve with or without fresh berries atop.

Dawn: This is a quick and nutritious meal for any time of the day and helps you consume two of the recommended “5 A Day” fruit and vegetables intake that helps towards a healthy and fit way of life.

When you feel good from the inside, you look great from the outside!

For more recipes from the Cooking Dynamo follow @Love_Food_UK on Twitter and follow this blog You’ll also find us on Mumsnet Bloggers Network and Foodies100…oh, and did I mention Facebook at See you there for more fab recipes and food chat!

Date, Brazil Nut and Banana Loaf

This tasty and filling loaf is a cake in disguise! Made with banana as its base and succulently delicious dates and brazil nuts added to boost the sheer yumminess of this edible delight, it makes for a scrumptious addition to any afternoon tea cake stand display.



8-10 slices

175g plain flour

50g polyunsaturated margarine

50g sugar (granulated or castor)

1 tsp bicarbonate of soda

1 egg, beaten

3 very ripe bananas, peeled and smashed together

75g dried and pitted dates, chopped


  • Preheat the oven to gas mark 4, 200°C electric.
  • Line a loaf tin with greaseproof paper.
  • Put the margarine and sugar in a bowl and cream together.

Dawn: With a spoon, start to mix the margarine and sugar together so that they begin to form a thick ‘paste’ and continue to mix until the two ingredients have formed a light and fluffy looking consistency. 

  • Next, beat the egg into the margarine and sugar mixture until all three ingredients are combined. Then add the bananas, a little at a time until they are incorporated into the mixture.
  • Add the chopped dates and mix.
  • Add the bicarbonate of soda and the flour, sifted together.
  • Pour the mixture into the lined loaf tin and place in the centre of the oven to bake for 45-50 minutes, or until golden brown in colour.

Dawn: To test to see if the loaf is baked, simply push a knife blade into the centre and if it emerges clean, the loaf is baked. If there’s googey mixture on the blade, the loaf needs baking a little longer. I’ve recently started using an old, sterilised knitting needle to start testing whether or not a cake is cooked and I simply pierce the cake with the needle – if it comes out clean, it’s cooked. Simple!

  • Serve warm or cold.

Dawn: Adding fruit to a recipe is a natural way of increasing its sweetness factor and it’s worth pointing out that the riper the bananas are, the sweeter they will be so you may wish to compensate for any extra sweet taste by reducing the actual amount of sugar used in the recipe. 

Slices of this delicious fruity concoction taste even more divine with lashings of a delicious preserve spread liberally on them.


Fit for a King – or a Duchess! As in the case of Anna, 7th Duchess of Bedford who born the idea of afternoon tea as a bridge between breakfast and dinner in the nineteenth century. Back then, it was the norm for only two meals to be consumed during the day with dinner being served in the evening so many people found the late afternoon a time of hunger. The Duchess thought of the idea of having a pot of tea, bread and butter and a slice of cake served to help her ward off hunger until her dinner which was served at the fashionably late time of 8pm. And hence, the birth of afternoon tea, whereby the upper classes would take a “low” or “afternoon” tea at 4pm with the “middle” and “lower” classes taking a more substantial “high” tea later at 5pm or 6pm as substitute for dinner. It soon became a traditional which was adopted across the British Empire with its colonies spreading far and wide from India to the West Indies. 

The Cooking Dynamo’s recipe for Banana Loaf can be found here


For more delicious treats, tasty meal ideas and food tips, follow this blog – – Twitter @Love_Food_UK and we’re also on MumsNet Bloggers Network. See you over there!