Mrs Beeton’s Yorkshire Pudding Recipe – Giant ones!

Time.—To steam the pudding, about 40 minutes. Average Cost, 1s. to 1s. 2d. Sufficientfor 4 or 5 persons.


Ingredients.—1 pint of milk, 2 eggs, 4 heaped tablespoonfuls of flour, salt, dripping.

Method.—Put the flour and a good pinch of salt into a basin, make a well in the centre, break in the eggs, stir, gradually mixing in the flour from the sides, and add milk by degrees until a thick smooth batter is formed. Now beat well for 10 minutes, then add the remainder of the milk, cover, and let it stand for at least 1 hour. When ready to use, cover the bottom of a pudding-tin with a thin layer of dripping taken from the meat-tin, and while the tin and dripping are getting thoroughly hot in the oven, give the batter another good beating. Bake the pudding for 10 minutes in a hot oven to partially cook the bottom, or, if more convenient, place the hottest shelf from the oven on the meat stand, and at once put the pudding in front of the fire, and cook it until set and well-browned. “Yorkshire” pudding is always cooked in front of the fire; when baked in the oven, the term “batter pudding” is applied to it by the people in the county whence it derives its name.

Time.—About 40 minutes. Average Cost, 6d. Sufficient for 5 or 6 persons.

Pyrex Dish


Mrs Beeton’s Bread Recipe

Baking bread is definitely something I haven’t mastered yet. I was about to start another attempt and thought I’d have a look at what Mrs Beeton said. I guess unsurprisingly as bread has been around for such a long time that her recipe is not that far from current standard recipes. That being said it’s nice to see and try.


Home-made bread

Ingredients – 1 peck of flour, 2 ozs of compressed or distillery yeast, 1 1/2 ozs of salt, 3 quarts of water.

Method – ‘Turn the flour into a clean pan, and make a “bay”, or hole in the centre.  Let the water be about 80 degrees Fahr., or blood-warm, so it feels neither hotter nor colder than the hand when placed in the water.  Put the water into a bowl, add the yeast and salt, and stir up well with the hand till dissolved, then turn it into the bay, and make up into rather a stiff dough; knead well, and leave to dry, cover over with a clean cloth, and set the pan of dough in a warm place to prove for at least 2 hours, then give it another good kneading and drying over, and leave it for another hour; turn out onto the board, divide into suitable-sized pieces, make into loaves, prove and bake.’

See how it compares to my standard bread recipe:

if you need a bread tin similar to mine you can find it below.

Bread tin

Poached Eggs

Poaching a egg in a microwave

I give full credit to an older article I read recently when searching how to cook eggs quickly from the Independent below:

I really adore eggs and often buy them in my work canteen but paying what I would consider a high price per egg didn’t sit well with me. Being really honest I only recently learned how to make a proper poached egg in a pan actually but it does take a little time to get a deep pan to the right temperature and I don’t really have that time before work.

So off I went searching for a recipe. I’ve tried a load of variants for this including shop bought egg poachers and microwave containers but the easiest way that works for me is to simply fill a cup with water and microwave it for 1 minute to get it up to temperature and then crack your egg in. Put back in for another minute and it’s done. There’s lots of advice about adding vinegar and salt but I haven’t really needed it. I did once have a popping noise when the yolk burst but if you put a plate on the top it stops the splashing and ruining of your microwave. It rarely happens to me though and I buy super fresh eggs.

On a side note I do have a blog about cleaning your microwave so feel free to read that if you need to!

Home brewing tequila lime beer

Today’s attempt is definitely not a recipe as such but a fun attempt at making our own beer. I’m hoping to get to a point whereby I can try out different hops and recipes but thought it best to start at the beginning.

Previously I’d bought a basic beer kit to make Elderflower champagne – see below.

Basic Kit I bought:

Whilst browsing a TK Maxx store I found a Tequila lime kit so thought it would be the next fun recipe to try. I couldn’t find it online so have included a similar one that I will probably try next!

Fun Beer Kit

Basically follow the instructions! They all vary. In essence you will add the kit to some water; keep it in a warm place for a few weeks until brewed and then bottle it.

My tips:

  • Keep at a warm constant temperate or it won’t brew
  • Make sure you sterilise everything so no bugs get in and ruin your work. If your kit doesn’t have one buy one
  • When you bottle I’d recommend the ‘Grolsch’ style lids as they allow gas to escape if it hasn’t quite finished brewing so the glass bottles don’t explode
  • Buy some bottles and caps or lids! They tend not to come with the kits
  • Buy a cap fitter
  • Get some funky labels made up from ‘Etsy’ or ‘eBay’ to really personalise your brew
  • I’d also recommend a hydrometer to be able to see and not guess your alcohol percentage but it’s a nice to have for your first batch
beer pouring into glass cup

Photo by on

Easy Caps with bottles

Standard Cap Fitter

I also found this that looked an amazing try for my next purchase… making Cider!

If you have any ideas or recipes for me to try please do send them through.


Tequila lime beer Home brewing

Pizza slice

My husband’s takeaway pizza recipe

My husband and I have a serious problem with eating pizza. It started when we were dating and he took me to Pizza Hut in the UK and introduced to me the simplicity of very good margarita pizzas. Before then I’d had the odd takeway pizza and really just ate the most debated pizza Hawaiian!

Now I still love a Hawaiian pizza don’t get me wrong but after a trip we took to New York I started to completely fall in love with pizza.

If you are ever in Manhattan we’d highly recommend a few places but I think my favourite was inside Penn Station called ‘Don pepi’ and they served me a “white” which I’d never heard of which didn’t have tomato sauce! Amazing.

close up photo of person holding pizza

Photo by Muffin on

The pizza I think my husband would choose especially in the UK is the ‘Croma’ piri piri. Gorgeous stuff.

Anyway the point is that we are pizza eaters and pride ourselves on it so we decided we’d try and make our own.




  • Tomato paste tablespoon
  • 2 cups passata
  • Salt and Pepper
  • 1 dash of balsamic vinegar
  • 1 tablespoon oregano
  • 1 tablespoon sugar
  • Garlic paste tablespoon
  • 1 tablespoon onion flakes
  • 1/2 tablespoon chilli flakes


  • Grated mozzarella
  • Sprinkle of oregano


  1. Add the dry dough ingredients to a bowl but keep the yeast and salt separate as salt can kill the yeast
  2. Mix and pour the warm water in to string with a metal knife (easier to clean)
  3. When it starts to come together start to knead for 10 to 15 minutes. Only add as much flour as you need to keep it from really sticking to your hands. It should be tacky
  4. Press into a pizza shape and let it rest for 30 minutes under a damp tea towel
  5. For the sauce add all the ingredients to a pan and stir on a low heat for about 20 minutes to simmer down.
  6. Take the pizza dough out and add the sauce and your cheese
  7. Cook on a high heat (220 degrees c) for about 8-10 minutes until golden brow
  8. Store your excess sauce in little pots for the freezer


Looking at other recipes I think our next purchase to enhance the process is a pizza stone. Link below to the one I just bought and I’ll feedback on whether it helps.


Slow Cooker Super Easy Chilli

Inspiration this week came from an social media request to do a slow cooker chilli. I’ve tried quite a few slow cooker recipes recently and it’s really nice to use it again as it’s so practical. At the bottom of the blog I’ve included a link to one that’s fairly similar to mine. On slow cookers in general I’d also recommend buying some slow cooker liners for some recipes. Chill is fairly simple to clean up.

So onto the recipe. There’s a fair mix of spices here but I think it gives a really rounded flavour. However, if you really love garlic add some more or want it super hot add some more chilli or maybe cayenne too. It’s a fun recipe to play with. Remember you can always serve it will cold soured cream or nice cheeses if you’ve accidentally made it too hot, you won’t ruin the whole meal.


  • 400g mince meat
  • 1 tin red kidney beans
  • 1 tin chopped tomatoes
  • 150ml water
  • 1 tsp onion flakes
  • 1 clove garlic chopped
  • 1 onion chopped finely
  • 1 tsp tomato paste
  • 1 tsp chilli paste
  • 1 tsp chilli flakes
  • 1 tsp garlic powder
  • 1 tbsp of sugar
  • 1 tsp balsamic vinegar
  • 1 tsp Worcestershire sauce
  • Salt & Pepper


  1. Dump everything into slow cooker
  2. Cook on high for 4 hours
Making chill

Making chilli



Chilli Done

I love to serve my chilli with rice or chips but we particularly love it with soured cream on baked potatoes. See below for my slow cooker baked potatoes that obviously you can bake low and slowly in the oven whilst your chilli is cooking.

If you don’t have a slow cooker here’s one I’d recommend:

Tarragon chicken

Tarragon Chicken Pasta for lunchboxes

In an attempt to be good by not spending lots of money in my work canteen I’m working on collecting up recipes to take for my lunch at work. If you have any good recipes please do send them through to me to try. I can heat things up but do prefer the simplicity of cold lunches.

food healthy meal prep tupperwear

Photo by Keegan Evans on

Here’s my other recent example at a lunch attempt.

This week’s attempt is chicken tarragon pasta. I used soured cream rather than full fat heavy cream mainly because it was all I had in but the sourness really works.


  • Chicken breast strips
  • Olive oil
  • Cup of peas
  • 1 tbsp Tarragon chopped
  • Salt and Pepper
  • 1/2 cup soured cream
  • Splash of white wine
  • 2 cups of pasta
  • 1/2 onion diced
  • 2 garlic cloves diced


  1. Put a big pot of water with salt on to boil and then add your pasta
  2. In a frying pan add a splash of oil and add your chicken
  3. When it starts to brown add the onion and garlic
  4. Continue to cook until chicken is fully cooked and browned
  5. Add the wine and cook for about 20 seconds (to burn off the alcohol)
  6. Turn the heat down to low
  7. Add the peas; tarragon and cream
  8. Add a small splash of the starchy pasta water
  9. Cook for about another minute
  10. Drain the pasta and add it to the mix
  11. Stir up
  12. This should made make 2-3 lunch boxes (I have shared mine below)
Chicken before

Chicken before

Tarragon chicken

Tarragon chicken

Links to lunchboxes to buy:


Before kebabs

Healthy Chicken Kebabs

Not really a recipe; more an assembly of ingredients but always lovely and super tasty.

I think I started eating chicken kebabs on holiday in European countries like Greece and Portugal. The novelty value of the stick was I think was tempted me.

Now I just love the charring you can get on the meat and how the vegetables cook and catch on the edges which tastes amazing. Also, there is something really practical about turning skewers over to cook them.


  • Chicken breast cut into chunks (you can use any meats you like or fish)
  • Vegetables cut into similar sized chunks
  • Olive oil
  • Salt and Pepper
  1. Soak your wooden skewers in water for about an hour so they don’t catch fire
  2. Alternate pushing picks of chicken and vegetables on the skewer
  3. Drizzle with oil and salt and pepper
  4. You can then grill on a medium heat or I like to cook in the oven for about 10 minutes and then finish on the BBQ

You can keep these kebabs plain and simple which is great for getting kids to eat vegetables or you make spicy or serve with tasty sauces. Piri piri is a particular favourite of mine.

Or Hhere’s a few examples from my previous blogs.

Also, if you want to buy the skewers here a link:

Before kebabs

Before kebabs

Cooked kebabs

Cooked kebabs



Steamed dumplings

Lamb stew and homemade dumplings in a slow cooker

This is the first time I’ve ever made homemade dumplings and I have to say I am completely in love them. Granted I absolutely underestimated how big these get after they’ve been steamed so if you try this I’d recommend one large or two small person. It does however now completely make sense that this was done in more frugal times in history to make a really hearty meal. Complete genius if you ask me.

Stew Recipe:


  • 500g lamb cubed
  • 1 garlic clove
  • 100ml of Guiness beer (or any dark beer)
  • 1 carrot peeled and chopped
  • 1 large potato peeled and chopped
  • 1 bay leaf
  • Thyme
  • 1 tbsp of plain flour
  • 1 tbsp of tomato paste
  • 1 onion chopped and dcied
  • Salt and pepper
  • 200 ml of water
  • 1 beef stock cube
  • 1 splash of sunflower oil
  • 50g peas
  1. Add your lamb to a pan with the oil and brown on a high heat to get a good crust on the outside but not cook them through
  2. Add your onions to give them a little colour
  3. Add the flour to coat the beef and dump everything into a slow cooker. If you don’t have one I’ve dropped a link below to one similar to mine
  4. Add all of the other ingredients and mix. Set the slow cooker to low for 4-6 hours
  5. Stir occasionally
  6. 30 minutes before the end add the dumplings
Lamb Stew


Slow Cooker:

Dumplings Recipe:

  • 100ml milk
  • 1/2 tsp baking powdr
  • 50g butter
  • 125g self raising flour
  • Salt and pepper
  1. Rub the butter into the flour until it resembles breadcrumbs. I cheat on rubbing in recipes and use my pastry cutter as it reduces the time your warm hands handle the mix which tends to help with most recipes and keeps your hands less sticky. See a link below of mine from Amazon.
  2. Add the rest of the ingredients and form into balls
  3. 30 minutes before the end of the stew cooking add gently to the top of the slow cooker and close the lid
  4. Serve!

Pastry Cutter×60600


Dumplings Before

Dumplings steaming

Dumplings steaming!


Buffalo Honey ‘copycat’ Boneless wings

Have you ever been to America and eaten the boneless buffalo wings in any of their famous restaurants? Myself and my husband literally adore them. Here’s a recent review I did of a ‘Wingstop’ that we stumbled across in central London and that’s the closest we could get to recreating the experience.

That experience inspired me to try it at home. They would very good but not 100% perfect, however they were better than any you can order my any of my local takeaways in the UK.



  • Chicken breast strips
  • Cup of plain flour
  • Cup of milk
  • Salt and Pepper
  • 1 tsp of paprika
  • 1 tsp garlic powder
  • 1 tsp of cayenne pepper
  • Inch of sunflower oil in a frying pen
  1. Add all the dry ingredients into one bowl
  2. Put the milk in another
  3. Drop the chicken into the flower and then into the milk
  4. Drop back into the dry mix and lay on a baking sheet
  5. Repeat until all the chicken is coated and refrigerate for 30 minutes
  6. Heat the oil until when you drop some batter mix onto it the mix sizzles and starts to cook
  7. Fry the chicken until golden brow
  8. If you are worried it’s not completely cooked you can pop in the oven for 10 minutes to cook through



  • One jar of buffalo hot sauce
  • 1/2 jar honey
  • 1 tsp garlic powder
  • Salt and pepper
  • 50g butter (melted)
  1. Add all the ingredients to a large bowl and mix
  2. When the chicken is cooked add to the bowl and coat the chicken by turning the sauce over the chicken
  3. Serve!

Some buffalo sauces to try out:

My ‘saucing’ dish – the largest one