You can't have a roast without Yorkshire puddings. It's just not British! Now I know making Yorkshire puddings isn't exactly rocket science and that there are a few recipes on here already but mine is a little different and will hopefully help a few people. My boyfriend is lactose intolerant so the little old Yorkshire pud makes him feel quite ill, even though he loves them, life's cruel isn't it? Being a Yorkshire lass myself the situation was just unacceptable! My first couple of attempts of making a dairy free version were not successful, think pancakes. All I had done was substitute soya milk for normal milk, but they didn't rise at all. Then ...  Read the complete review

I have been weight watching for a few weeks now, and untill recently i was starving, YES you can eat what you want but it costs you in points so you end up really really staring before the day is out. If like me you hate buying these weight watcher frozen meals that taste horrible then this recipe will do the trick. Toad in the hole weight watcher style. SERVES 4 batter ingredients 55g flour 2 1/2 points 1 egg 1 1/2 points 150ml milk 1 point table spoon sunflower oil ...  Read the complete review

Yorkshire pudding is on the menu today in our house, an old favourite for many families. I have recently read an interesting snippet from the Internet which concerns Yorkshire pudding, it goes like this: Yorkshire pudding was originally called dripping pudding, it was placed in the oven underneath the roasting meat and therefore the meat fat and juices used to drip down onto the savoury batter. A firm favourite among poor families because a slab of thick Yorkshire pud was always served with a drop of gravy prior to the meat course as a filler. Well I was raised in Yorkshire and we must have been one of those impoverished families! lolol We always ate a helping ...  Read the complete review

Yorkshire Puddings the traditional English dish to be eaten with a Roast beef dinner is a favourite in our house. It was originally a filler dish for people that could not afford a lot of meat and used to be cooked underneath the spit with the meat on so that the hot fat and juices could drip into the batter mix while it was cooking. It would then be served up with gravy as a supplement for meat usually to the children of the family. Today it is served up with a traditional roast beef dinner and also as a starter with onion gravy poured into the middle. Years ago my Aunty in Hull used to put a batch into the oven while we were ...  Read the complete review

Now...where do I start with Yorkshire Pudding? Most people don't realise just how versatile a dish it is and generally just settle for having it as part of their Sunday Roast or maybe, occasionally, using it to make Toad in the Hole (no, I don't know why it's called that! I can't imagine it being half as scrummy were it made with toads rather than good old sausages!). But if, like me, you're born and bred Yorkshire, you know that this delicious pudding can be used in many many ways! And, as it uses only the 4 basic ingredients (more can be added according to requirements/tastes...read on for more!) of plain flour, eggs, milk and water, it is a highly ...  Read the complete review