As far back as I can remember, I have always loved to cook. The first cookbook that I recollect owning was a gift from my aunt with step by step confectionary making instructions. As a mother’s day gift, I got together with a friend and under the supervision of her father we attempted to make Orange Creams but, added so much orange juice that they didn’t set which was probably fortuitous as icing sugar is the only other ingredient that springs to mind. Following from this disaster, I decided that tea in bed would be an appropriate treat for my parents – I ran the hot water tap, filled the teapot then carefully carried it upstairs; I remain ever grateful that they smiled and sipped until the pot was empty…

Yorkshire pudding is another dish that it has taken years to perfect and though my mother isn’t the most confident cook, this is certainly one of her specialities. Yorkies been a topic of discussion for many years and when friend’s boasts of their culinary prowess, I eagerly await a sample of this comforting treat but, before continuing, I offer my profuse apologise in advance but, they were little better than mine; badly risen and soft and soggy rather than crisp.


A personal challenge arose but known only to those closest and dearest – how to perfect Yorkshire Pudding?

The obvious choice was to turn to Delia, who is renowned for her failsafe recipes but, to no real avail so turned instead to the matriarch of baking, Mary (Berry). The first attempt was reasonable but since then, I haven’t looked back; a perfectly risen, crisp dozen every time. Though commonly known, the key really is in a properly preheated oven and the fat being heated as hot as one dares so the batter sizzles as it is poured into the tins. Thankfully, the batter can be prepared in advance and though best served immediately, any leftover puddings are easily frozen for later.

12 Yorkshire Puddings

  • Measure 125g plain flour and a pinch of salt into a mixing bowl then gradually incorporate 3 beaten eggs and 200ml milk before whisking to a smooth batter.
  • Preheat the oven to 220C and drizzle a little vegetable oil into each cup of a 12 hole muffin tin. Once the oven has reached temperature, heat the tin until the oil glimmers with heat.
  • Whisk the batter before pouring a little into each cup. Bake for 15 minutes until the puddings are risen, golden and crisp.