Tag Archives: #traditional

YORKSHIRE PUDDINGS… a Sunday Roast is not a Sunday Roast without them. Aunt Bessie eat your heart out!

14 Jul

20130628-073606.jpgAs per the title of this post, a Sunday Roast is not a Sunday Roast without YORKSHIRE PUDDINGS… and many of them.  Don’t get me wrong, I do love going out for a Sunday Lunch, however I only ever get ONE Yorkshire Pudding and I find that very very upsetting.

When I was a little girl Yorkshire Puddings were the thing we always argued every Sunday… and that was not just me and my little sister.  That was my Mum and Dad too!  My mum would make a ‘batch’ of yorkshire puddings.  Sometimes this would be 12 and as we got older it would be 16.  Then when Mark joined our family (my wee sisters other half) we started making 20.  So… ‘3 each’ or ‘4 each’ was the rule shouted as they were brought into the dining room.  During the meal we would ask each other ‘how many have you had?’ and we would systematically go around the table.  Sometimes LIES were told.  This would cause chaos… especially if you had simply and innocently forgotten how many you had (cough cough).

So… we grew up with Mum making Yorkshire Puddings every Sunday and therefore my sister and I are adept at making Yorkshire’s.  I therefore find it very ODD that people are shocked and amazed when I whip up a batch and don’t rely on Aunt Bessie’s fake, thin and skimpy puddings.  OH NO.  If I did that Mum would disown me, and rightly so.

In fact neither my sister nor I use a recipe, so this is going to be quite hard for me to write!  But here we go…


COOKING TIME: 15 minutes

MAKES: 12 Yorkshire Puddings


  • 4 heaped tablespoons of plain flour
  • A pinch of salt
  • 1 egg
  • Milk (enough to make a smooth batter)
  • Vegetable oil / lard /butter


First things first and possibly the MOST important stage.  Get out the Yorkshire Pudding tin… which is the one that is smaller than a muffin tin and is used to bake buns not cupcakes.  (I hope this makes sense!)  To each well in the Yorkshire Pudding tin add 1/2 a teaspoon of oil/butter/lard.  I prefer to use vegetable oil as I don’t think it adds a taste to the puddings.  Now place this in a hot oven – so heat the oven to 200 degrees (gas mark 5) and then place in the tray with the oil.  You want to leave this to ensure that the oil is very hot, which should take about 10 minutes.  Whilst this heats up, lets make the batter…

In a medium sized bowl (or if you are like me I find it easier to use a measuring jug, as it will allow me to pour the mixture out neatly) place the 4 heaped tablespoons of plain flour in and add to that the pinch of salt (but only a pinch).

Mix together the salt and flour and then make a well in the centre – a hole!  (I say this to the children I work with and they look at me like I am crazy!!)  It simply means make a space in the centre.  Into here add the egg (obviously crack it open!) and then add a good glug of milk.  If you want some help here, about 6 tablespoons of milk – but it doesn’t matter if its slightly more or less at this stage.

Now, using a fork start whisking the egg and milk (only) in the centre.  Keep going and you will notice that gradually the flour starts to stick and come into the mix, keep going and going until a lot of the flour has come into the milk/egg now you should be starting to get a think paste… don’t let it get too thick as so far you will have avoided lumps.

Add a dash of milk and continue to mix.  Add another dash of milk and repeat.  You can now bring in the rest of the flour by mixing around the sides of the bowl and add another dash of milk.

The batter for Yorkshire Puddings and pancakes is the same, the only difference is the thickness.  For pancakes you want a very thin consistency, for puddings you want a thick batter.  So in between the consistency of houmous and pancake batter.  (Hummm this is hard to explain).  So keep adding milk until you get the batter to this consistency and whisk well to ensure there are no lumps.

Now your oil should be hot, so take the tin out of the oven (using a glove) and begin pouring in the batter.  You want to fill each well up until it is approx. two thirds full – this will allow room for rising.  You also need to act very quickly as you need the oil to be hot as the batter hits it.  So, fill each well and then get them puddings straight into the oven.

Leave for 15 minutes and DO NOT OPEN THE OVEN.  If you do they could drop and then you won’t get the impressive rise.  After 15 minutes open the oven and have a peak.  If they are golden they are ready.  I like mine a little doughy/heavy so I take them out after 15 minutes.  If you like them lighter in weight and darker in colour then leave them for another 5 minutes.

Add them to your roast dinner after declaring ‘2 each’ or ‘3 each’ and enjoy!  Any leftover batter (if you are cooking for one or two) could be used as pancakes… you just need to add more milk.  ENJOY and please… don’t fight.




I’m not French but French Onion soup I am… with very scrummy, very cheesy *CHEESE CROUTONS*

8 May


From the feedback I have received for my last post in my ‘Living Below the Line’ series, I decided to make a slightly more ‘extravagant’ version of my French Onion Soup, for those of us who would like to indulge a little bit and eat this soup like the French do… with CHEESY CROUTONS.  The best cheese to use for this is a traditional Gruyère cheese, as this has a rich cheesy flavour with a stringy, soft texture (when melted).

When I was in Paris last year, I made sure that I had this soup as a starter or as my lunch each day.  I wanted to see how different restaurants made it and after ordering it for my lunch on the first day, and trying the traditional soup for the first time I was not only delighted, but I was hooked. It was THE most incredible French onion soup I had ever eaten and I have wanted to recreate it for a while now, but haven’t dared in case I did not do it justice.  But, this recipe was amazing and it took me straight back to my first day in Paris.


COOKING TIME: 1.5 hours

MAKES: 4 portions


  • 3 large white onions
  • 1 tbsp olive oil
  • 40g butter 
  • 3 cloves of garlic
  • 2 tsp brown sugar
  • 2.5 pints of boiling hot water
  • 275ml white wine (this is a really important ingredient to get a really authentic tasting soup)
  • 2 beef stock cubes
  • approx. 1 tsp black pepper (or to taste)
  • 1 small ciabatta bread
  • 80g Gruyere cheese


Let’s start by preparing the onions.  So, chop in half, peel and then slice.  We are going to make half moons of the onion so that we have large pieces of onion in our soup. Delicious.  The onions are the star of the show after all.

Heat the oil and the butter in a pan until the butter has melted and then add the onions and cook on a high heat.  You will need to keep stirring this and then letting it cook for a minute, stir, cook, stir cook so that the onions do not stick, but just allowing them enough time to soften and caramelise.  Once the edges of the onion are just starting to become golden, like this…

soup 1

.. the onions with the butter and the oil, just becoming golden around the edges.

We can move onto the next stage where we are going to get as much flavour from the onions as we possibly can.  So, we need to pay close attention to the onions as they could burn and if that happens we will have to start again from scratch.  We are going to turn the heat down to low – as low as it will go and allow the onions to cook for a couple of minutes and then stir and repeat.  Ensure you are scraping the bottom of the pan each time you stir to make sure NOTHING is stuck to the bottom.  After half an hour the onions should be golden brown and have reduced to quite a small quantity in the bottom of the pan.  If this is the case you are ready to add the stock.  If not, keep going for another 10 minutes or so.

Now add the 2.5 pints of boiling water, the 275ml of white wine and the 2 beef stock cubes.  Turn the heat up to high and once the stock cubes are dissolved and the soup is at a rolling boil reduce the heat to low and allow it to reduce for 45 minutes.  This will allow the soup to thicken a little as the volume of liquid reduces.

soup 2

The onions have coloured the soup and added a fantastic deep brown/golden colour to the soup. The stock cubes, water, wine and pepper have now been added and we are ready to reduce the soup for 45 minutes.

Whilst the soup reduces, slice the ciabatta bread to create giant croutons – if you are making this soup to serve 4 people I would make 8 croutons, therefore 8 slices of ciabatta, so that everyone gets 2 croutons. Ciabatta bread is the best to use as it is a slightly more hardy bread… if you were to use white sliced bread it would completely disintegrate in the soup and you would be left with crouton mush.

Place these onto a baking tray and grill, until they are just slightly golden.  Turn over and repeat on the other side.  Whilst the croutons are being toasted you can grate approx. 80g of Gruyere cheese.  If you use the smallest grater this will be best as the cheese will melt more quickly.  Once the croutons are toasted remove them from underneath the grill (using your oven gloves) and sprinkle with approx. 10g of cheese on each one.  Place back under the grill until the cheese is melted.

Once you have reduced the soup and it is looking thicker than when you first added the stock, then you are ready to serve the soup.  Use a ladle to spoon the soup out into the bowl and then place 2 croutons in the centre of the bowl.  You are now ready to eat… ENJOY!


My version of French Onion Soup with Gruyere cheese, CHEESY CROUTONS.

I thought I would take the opportunity to show you a few little snaps from my trip to Paris… and most importantly the French Onion Soup from the *Cafe du Centre* – it was truly incredible.  I hope this recipe inspires you to make this soup.  It is a real treat and not too indulgent if you are watching your waistline.

Cafe Paris French Onion 1 Me ParisLou Paris