Home. It has all kinds of memories - good times, bad times, and foods your family cooked when you were kid. What do you do when you are an ex-patriot and can’t just run home for your favorite childhood foods? You either take a long trip or you learn to make those dishes yourself.

My wife, as many of you know, is British. Every year we get invited to a friend’s home, who happens to be Swiss, for an international party. The only request is that you bring a food or drink native to your home country.  I’m a local, but I get to go because of Karen - talk about some delicious foods and good conversations!

iCookIn preparation for this party and around the holidays, I must dig up some good old British recipes. Cornish pasties, Scotch Eggs, Shepard’s Pie, and mince pies are always fair game and not that difficult to make. I’m also partial to Treacle Tart (yes, made famous by Harry Potter).

An English Roast

Roast beef is one of my favorites and it is also popular in England. Americans usually serve it with potatoes, generally whipped or mashed, but the Brits like Yorkshire Pudding. If you aren’t familiar with this dish, it’s a simple yet versatile side made from flour, eggs, and milk or water. The puddings are baked in oil or fat.

Pudding is perhaps a misleading name – they’re not like rice pudding. They are fluffy like a croissant and about the same size. Traditionally, the “puddings” are used as a side and covered in onion gravy. They are delicious!

They can also be amended with sausages or other ingredients to transform them into a meal like “Toad in a Hole”. Yes, that’s the name. Look it up if you don’t believe me.


No special equipment needed

Yorkshire puddings are typically baked in a pop-over pan. If you don’t have one, you can use muffin pans or even a small square baking pan, (typically used for Toad in a Hole). Just remember that you must get the pans and oil hot before adding the batter, otherwise the pudding won’t rise properly.

If you want any other British recipes, I have a few and will be happy to share with you. Also, if there are any other food topics in which you have an interest I would be happy to do a bit of research. Live, Laugh, Love and Eat well.


Best Yorkshire puddings

Courtesy of BBC Good Food show

  • 140 g (about 4.4oz) all-purpose flour
  • 4 Eggs
  • 200 ml (about 7oz) milk
  • Sunflower or vegetable oil

Heat oven to 230C or 450F. Drizzle a little oil in evenly into bottom of Yorkshire pudding tins or a 12-hole non-stick muffin tin and place into the oven to heat through.

Place the flour into a bowl and beat in the four eggs until smooth. Gradually add the milk and carry on beating until the mixture is completely lump-free. Season with salt and pepper. Pour the batter into a jug or use a ladle to pour batter into the holes on the hot tin that you just removed from the oven. Place the tin back into the oven and leave undisturbed for 20 to 25 minutes or until the puddings have puffed up and browned. Serve immediately. You can also allow them to cool and freeze for up to 1 month.

You can download this recipe HERE!