Homemade Yorkshire Puddings


Homemade Yorkshire Puddings are golden, crisp, well risen, individual bakes of pure, indulgent, comfort food.

FF Homemade Yorkshire Puddings

While no meal HAS to have Homemade Yorkshire Puddings, what they add, to a roast, bangers and mash, or cooked with the sausages as ‘Toad in the Hole’, is immeasurable. Ultimately, eating them with roast beef is the traditional accompaniment here in England. Rather like stuffing with chicken or turkey.

Actually, for me, Homemade Yorkshire Puddings me shouldn’t be uniformly perfect. Because part of their charm is the craggy appearance, some with a hole, others billowing  like cumulus clouds. Ready to soak up rich, meaty gravy.

FF Homemade Yorkshire Puddings
Homemade Yorkshire Puddings little effort for big reward.

Yet in the U.S.A. our beloved Yorkie Puds, are called ‘Popovers’. A fantastic name that I think describes them perfectly. Since they literally popover the top of the muffin tin whilst they bake.

Since childhood I enjoy happily watching these incredible bakes, laying prostrate, in front of the oven, in awe at the ‘magic’ as they rise.

FF Homemade Yorkshire Puddings
Homemade Yorkshire Puddings just add meat and gravy.

Made from a simple batter, these gravity defying delights enhance any dinner plate they grace.

Various methods as well as recipes exist claiming to be the ‘best way’ of making a Yorkie Puds. While my method is tried and tested over the years. I have found no difference in the final result, whether I rest or use the batter immediately. Finally, what I am sure of, is that this recipe consistently works for me.

Furthermore, a real bonus to making these is that they can be made ahead and even frozen. What’s not to love about these savoury wonders?

Recipe: Makes 12 Large Homemade Yorkshire Puddings 

Vegetable oil or Lard for greasing the muffin tin

3 Large Free Range Eggs

250ml Milk -Whole or Semi Skimmed

200g Plain White Flour

1/8th tsp Salt – I use Maldon

1/8th tsp Freshly Ground Black Pepper

Pinch of Sugar

Method: Preheat the oven to 220C/200C fan, gas mark 7, 425F

Making The Yorkshire Pudding Batter

  • In a large jug add the eggs.
  • Next add the milk, salt, black pepper and sugar. Whisk using a balloon whisk until the egg and milk are thoroughly combined and there are lots of bubbles.
  • Now add the plain white flour, sugar and salt and pepper. Continue to whisk, by hand, for a couple of minutes. The batter should be completely lump free. Cover and set to one side.
FF Homemade Yorkshire Puddings
Steps showing the batter making process.

Baking The Homemade Yorkshire Puddings

  • Place a teaspoon of vegetable oil, or lard into a 12 hole muffin tin (or popover tin).
  • Put the muffin tin in the oven for 10 minutes until it is smoking hot.
  • Just prior to removing the tin from the oven, give the batter a quick whisk, in case it has settled.
  • Working quickly, yet safely, remove the hot muffin tin from the oven and pour the batter mix into each hole. The batter should fill each muffin hole by half.
  • Return the muffin tin back into the top of the hot oven and bake for 20-25 minutes.
FF Homemade Yorkshire Puddings
Filling the muffin tin with batter.
  • As soon as the Yorkshire Puddings are well risen, golden and crispy remove from the oven.
FF Homemade Yorkshire Puddings
Homemade Yorkshire Puddings they simply cannot be beaten.

To remove the Yorkshire Puddings simply lift them out from the muffin tin. If any have slightly stuck run a butter knife between the tin and the pudding and it should release easily.

Serve straight away, or as I frequently do, place on a baking tray to cool. While  dishing up the roast potatoes, pop the Homemade Yorkshire Puddings back into a hot oven to reheat.

FF Homemade Yorkshire Puddings
Homemade Yorkshire Puddings gloriously golden.

Make Ahead And Storage Instructions

Although our kitchen isn’t small, it does lack workspace. Yet being able to make these in advance, really is a huge help, especially if we have guests joining us for dinner.

To freeze, cool thoroughly, place in a freezer proof bag and keep in the freezer for up to one month. To reheat from frozen, place on a baking tray in a hot oven for 5 minutes. Once they are reheated they will taste as if you have just made them. No one will will ever know! Actually, I always make our Christmas Yorkshire Puddings ahead of the big day and freeze them. While I love cooking, I also want to have fun and enjoy myself too.

If you have enjoyed this recipe for Homemade Yorkshire Puddings you may also like these.

Slow Roasted Cider Pork

FF Homemade Yorkshire Puddings
Slow Roasted Cider Pork. Look at that crackling?

Garlic Rosemary Roast Potatoes

FF Homemade Yorkshire Puddings
Garlic Rosemary Roast Potatoes.

Homemade Cauliflower Cheese

FF Homemade Yorkshire Puddings
Homemade Cauliflower Cheese

Because this is such a simple recipe, im always surprised that shop bought Yorkshire Puddings so popular. Since I like the slightly softer centre that comes with Homemade Yorkshire Puddings. For such a simple recipe I am amazed at the extra ingredients needed for their pre made, shop bought counterparts.

Baking and cooking from scratch will always be my priority. I hope that you too choose to try these?

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.



Lemon Thyme Roast Chicken


In every cook book I own and there are a lot of them, roast chicken features as an easy, everyday roast. While I completely agree that it is easy, I want to take my roast to the next level. First of all I start with a great, free range bird, fresh herbs and tangy lemon and what you get is my Lemon Thyme Roast Chicken.

FF Lemon Thyme Roast Chicken

A cook’s view on animal welfare:

Now don’t get me wrong, I love roast chicken, as long as it’s a good bird. By that I mean free range or organic. Not only am I concerned for the welfare of the chicken during its life, the additional antibiotics and fast growing make me shudder. Buying well bred, slow growing birds not only ensures a better quality of life for the chicken, the resulting taste, when cooked, couldn’t be more different to a standard, supermarket chicken.

I have mentioned before our decision, as a family, to eat less meat, but what we do eat must be of good quality. And yes that means paying more. Making the meat go further helps with the cost, but ultimately it is our personal choice. Especially with less additives/antibiotics and a happier lifetime, each chicken we eat is cooked with respect for the bird and I aim to waste nothing.

FF Lemon Thyme Roast Chicken
Lemon Thyme Roast Chicken

Grow your own herbs:

I grow a lot of our own herbs in tubs and in the garden. While rosemary and thyme are probably my most frequently used herbs. Also being hardy I can still pick them in the winter, along with bay and sage. Most supermarkets sell freshly potted herbs at a great price. Next time you are doing your weekly shop, grab a couple of pots, plant them into larger tubs, or the ground (only plant mint in a pot – it’s a thug in the ground!).

As you can see from the photo above, my thyme is just starting to flower. Pretty, tiny pink flowers that are fine to leave on the stalks and add extra interest when used as a garnish.

Roast Chicken – start with the right bird:

So let me encourage you to buy, or should I say invest in a slower growing free range/organic bird and a pot of fresh herbs. I buy all of our meet from Graig Farm in Wales and have done so for the last few years. Chicken used for this recipe came from them and the taste was noticeably better than a mass produced, supermarket bird. The only way you’ll know is by tasting the roasted chicken.

With free delivery on all orders over £100 and a new customer discount, it is well worth taking at look at their website here. I generally buy our meat in bulk and then fill the freezer. Since I find buying larger joints of meat works out more economical and bigger cuts of meat, especially on the bone, taste so much better. I realise there are 5 of us in our house, so let me reassure you that they sell a wide range of meats, in different cuts and sizes. Also if there’s something you’d like and they don’t list it, give them a ring. Especially as Graig Farm’s customer service is excellent and they always try to accommodate each individual customer’s requests.

Recipe: Make one 2.2kg/5lb Lemon Thyme Roast Chicken, serves 8

2.2kg/5lb Chicken – preferably organic or free range – ours was from Graig Farm

1 Fresh Unwaxed Lemon – scrub in hot water if waxed

Approx 10 Sprigs of Fresh Thyme

1tbsp Olive Oil

Sea salt – I use Maldon and Freshly Ground Pepper to season

Optional – 6 rashers smoked streaky bacon – again preferably organic or free range

Method: Preheat the oven to 200C/180C fan, gas mark 6, 400F

Preparing the chicken for roasting:

  • Remove the chicken from the fridge 1 hour prior to roasting.
  • Take the giblets out of the cavity and pat the outside dry with kitchen roll.
  • Sprinkle a generous pinch of sea salt and freshly ground pepper into the chicken’s cavity.
FF Lemon Thyme Roast Chicken
As the chicken cooks the lemon and thyme flavours gently permeate throughout the meat.
  • Cut a lemon in half and insert into the chicken cavity.
  • Push the fresh thyme into the cavity with the lemon.
  • Place the chicken in a roasting dish that is just big enough to hold the bird.
  • Rub 1 tablespoon of olive oil all over the outside of the chicken.
  • Sprinkle sea salt and freshly ground black pepper all over the chicken’s outside.
  • Lay strips of streaky bacon across the bird.
  • Also tuck the giblets down the side of the bird. Because when roasted these will add massive flavour to any gravy or stock.
FF Lemon Thyme Roast Chicken
Covered in streaky bacon that will baste the bird as it is cooking adding extra flavour.
  • Next tightly cover the chicken in aluminium foil.

Roasting the chicken:

  • Place the chicken into the middle of the oven and roast for 1 hour 40 minutes.
  • After the roasting time has elapsed remove the chicken from the oven.
  • Remove the aluminium foil and cooked bacon rashers – cook’s perk!
  • Baste with the juices and place back into the oven for a further 20 minutes to crisp up the skin.
  • IMPORTANT NOTE: the cooking times are based on 20 minutes per pound of meat, plus an extra twenty minutes. For a 5lb chicken like this one, the roasting time is 1 hour 40 minutes, plus an extra 20 minutes – adjust your timings to fit the weight of your bird.
  • Remove the chicken from the oven at the end of it’s cooking time.
  • Press a sharp knife into the thickest part of the chicken’s thigh. The chicken is cooked if the juices are clear. If there is ANY hint of pink pop the chicken back into the oven and retest after 15 minutes.
  • As soon as the chicken cooked remove from it’s roasting tin and place on a board or serving platter. Use the leftover juices in the tin to make a lemon and thyme flavoured gravy.
  • Cover the chicken loosely with aluminium foil and allow to rest for 20 minutes (or up to an hour).
FF Lemon Thyme Roast Chicken with fresh herbs and lemon
Lemon Thyme Roast Chicken

Serving the Lemon Thyme Roast Chicken:

Serve the Lemon Thyme Roast Chicken with traditional roast potatoes and seasonal vegetables, or in the summer with hunks of good, homemade fresh bread like this Farmhouse White Loaf  and a crisp green salad.

A delicious twist on a favourite roast, this Lemon Thyme Roast Chicken will awaken your taste buds and leave you wanting more!

If you’ve enjoyed the recipe for this Lemon Thyme Roast Chicken, here are few few more you might like:

Chicken Herb Burgers

FF Lemon Thyme Roast Chicken
Chicken Herb Burgers ultimate summer barbecue food!

Chilli Lime Chicken Kebabs 

FF Lemon Thyme Roast Chicken
Chilli Lime Chicken Kebabs

Chicken and Four Cheese Lasagne

FF Lemon Thyme Roast Chicken
Chicken and Four Cheese Lasagne delicious comfort food.

Do you love Roast Chicken?

What is your opinion on oraganic versus standard?

It has been amazing to see so many of you putting up photos on Twitter and Instagram where you have made my recipes. Honestly I cannot express the gratitude I feel, when you place your trust in me. Ingredients cost money, which is why I test each recipe thoroughly to ensure you have the best possible chance of success when following them.

Seeing your makes and bakes keeps Feasting is Fun at the heart of what this blog is all about. Having fun whilst making and baking in your kitchens and then feasting and sharing with family, friends and neighbours.

That makes me smile!

Sammie xx

This is not a sponsored post. Please see my Disclosure Policy.


Slow Roasted Lamb Shoulder


Easter is only a few days away and with it come various traditions. Most importantly for me and many others is attending church to celebrate Jesus our risen Saviour. While others take part in organised Easter egg hunts up and down the country. Another Easter tradition is eating lamb for the main meal. My Slow Roasted Lamb Shoulder is such an easy and delicious meal it should be eaten all year round!

FF Slow Roasted Lamb Shoulder

And by that I really mean whenever good, British lamb is in season. Graig Farm is where I buy our lamb from and I can honestly say it really is the best lamb I have ever eaten. Either as Redcurrant Jelly Glazed Roast Lamb or this Slow Roasted Lamb Shoulder.

So this recipe is ideal for putting in the oven first thing to slowly roast while  you go to church, or take part in an egg hunt. And minimal preparation ensures the delicious aroma of roast lamb as soon as you walk through the front door.

FF Roast Lamb Dinner
Slow Roasted Lamb Shoulder

Cooking For A Crowd

While a whole shoulder of lamb will feed six people generously, if you are cooking for more people, do as I did. And roasting  two shoulders guarantees plenty of meat for dinner and leftovers. Since I was cooking one Slow Roasted Lamb Shoulder it would take no more effort or energy to cook two and I wanted plenty of leftovers for another recipe I had in mind.

So, whenever you are feeding a crowd, this is the perfect roast for feasting on. And after slow roasting for 5 hours, you have beautiful, melt in the mouth meat. In fact I pulled our lamb apart using two forks, much like you would for pulled pork. Since the lamb comes clean away from the bone and is so moist. Serve with golden, crunchy roast potatoes or this Leek Colcannon.

GF Slow Roasted Lamb Shoulder
Slow Roasted Lamb Shoulder so tender it can be pulled apart using forks.

Recipe: One Slow Roasted Lamb Shoulder will serve 6 adults

  • Each shoulder of lamb weighs  2.2kg from Graig Farm 
  • One onion, peeled and halved per shoulder.
  • Sprigs of rosemary.
  • Sea salt (I use Maldon)and freshly ground black pepper.
  • Optional –  peeled garlic cloves.

Method: Preheat the oven to 160C/140C fan, gas mark 3, 325F

Preparing The Lamb For Roasting

  • First of all, place the shoulder of lamb into a roasting tin that just fits.
  • Using a sharp knife make slashes through the skin into the shoulder of lamb.
  • Push small sprigs of rosemary (and garlic, if liked) into the holes.
  • Sprinkle over with sea salt and pepper.
  • Place the onion halves under the lamb.
GF Slow Roasted Lamb Shoulder
Two whole lamb shoulders fitted perfectly in my roasting tin.
  • Finally, cover the roasting tin tightly with aluminium foil. Make a folded pleat down the length of the foil and then crimp tightly to the tin. The pleat allows you to pull the foil away from the lamb, so that they don’t touch, it also gives room for steam to circulate as the lamb is slow cooking.
GF Slow Roasted Lamb Shoulder
The pleat in the foil allows for expansion.

Slow Roasting The Lamb Shoulder

  • Place the lamb into the centre of the preheated oven and cook for 5 hours.
  • NOTE: All ovens vary, the cooking time is a guide only,
  • The meat does not need to be basted. Because the natural fat and juices within the lamb baste it as it slow cooks.
  • After the cooking time has elapsed, remove the lamb from the oven.
  • Remove the foil and check the lamb is cooked by pulling at some of the meat with a fork. If it comes away easily the lamb is cooked.
  • If the lamb is not fork tender, cover again with foil and place back into the oven, checking half hourly until cooked.
  • Once cooked, if you like crispy lamb skin increase the oven temperature to 200C/180C fan, gas mark 6 and place the lamb back into the oven, leaving the foil off. Cook for 20-30 minutes, until you have golden, crispy skin.
FF Roasted Lamb
Two Slow Roasted Lamb Shoulders
  • As soon as it is cooked remove the lamb from the oven.
  • Take the lamb out of the pan and place on a board, or platter, cover in foil to rest for 30-40 minutes. Enough time to finish the roast potatoes in the oven!
  • To serve, pull the lamb apart into chunks, using 2 forks.
  • Because this Slow Roasted Lamb Shoulder tastes so mouth-wateringly good, you’ll be back for seconds – so maybe roasting two shoulders of lamb wouldn’t be such a bad idea after all 😉.

Whatever you do this Easter, I’d encourage you to take a moment to think about why we celebrate it – see Important Stuff.

If you have enjoyed this Slow Roasted Lamb Shoulder you may also like these recipes:

Redcurrant Jelly Glazed Roast Lamb

GF Redcurrant Jelly Glazed Roast Lamb
Redcurrant Jelly Glazed Roast Lamb

Slow Roasted Cider Pork

FF Slow Roasted Cider Pork
Slow Roasted Cider Pork

Lemon Thyme Roast Chicken 

FF Lemon Thyme Roast Chicken
Lemon Thyme Roast Chicken

Because I find cooking a roast dinner fairly easy, I often make it when we have friends for dinner. While a few extra roast potatoes make any meal go further, it is ideal for last minute guest invites. Yet I know that some people really struggle with the timing.

Do you have a favourite roast? Or do you struggle to cook a certain roast and you’d like help with it?

Sammie xx

Graig Farm provided the lamb for this post. All opinions, views, recipe and content are my own. Please see my Disclosure Policy.


Redcurrant Jelly Glazed Roast Lamb


Easter Sunday will soon be upon us and traditionally Lamb is the meat served for the big Sunday roast. And that is exactly what I am going to give you here today, albeit with a few tweaks to ensure you have the very best Redcurrant Jelly Glazed Roast Lamb Leg as your table centre piece.

GF Redcurrant Jelly Glazed Roast Lamb
Perfect for your Easter Sunday table – Redcurrant Jelly Glazed Roast Lamb

So to ensure a great roast I turned to my favourite Organic meat supplier Graig Farm Organics.

I have been buying meat from this Welsh organic farm for almost three years. Because the quality of the meat is consistenly excellent. Since Graig Farm is a place where animals are reared using traditional methods and looked after with care and respect.

Graig Farm meat is a reflection of the time and care that has been put into raising the animals. Also it is always utterly delicious, full of flavour and cooked properly, the best meat I have ever tasted!

FF Redcurrant Jelly Glazed Roast Lamb

Since a lovely friend had given me a jar of homemade Redcurrant Jelly I thought it would work perfectly as a glaze on this roast leg of lamb. And trust me if you enjoy a glazed Ham at Christmas, you will love this Redcurrant Jelly Glazed Roast Lamb!

British Bakeware have also recently added this Oval Roaster with lid to their fantastic range of British manufactured bakeware. So it seemed the perfect vessel for cooking the Redcurrant Jelly Glazed Roast Lamb in. As you will see, it was the perfect size.

GF Redcurrant Jelly Glazed Roast Lamb
The Oval Roaster – perfect for this recipe.

British organic meat roasted in a British manufactured roaster!

Recipe: Redcurrant Jelly Glazed Roast Lamb serves 6 generously

2kg/4.5lb Leg of Lamb – trimmed and tied

1 Onion

Few Sprigs of Rosemary

3tbsp Redcurrant Jelly

Sea Salt – I use Maldon and freshly ground Black Pepper

Method: Preheat oven to 150C/130C fan, gas mark 1-2, 300F

Preparing the leg of lamb

  • First of all take the lamb out of the fridge 1 hour before cooking.
  • Remove all packaging and pat dry with kitchen towel
  • Place the lamb in in a roasting tin that is just big enough.
GF Redcurrant Jelly Glazed Roast Lamb
This roasting tin is a perfect fit for the leg of lamb.
  • Make incisions through the skin of the lamb with a sharp knife.
  • Poke small sprigs of rosemary into these holes.
  • Sprinkle over sea salt and freshly ground black pepper.


GF Redcurrant Jelly Glazed Roast Lamb
The Rosemary imparts such beautiful flavour to the lamb. 
  • Also, cut up one onion and place under the leg of lamb.
  • Put a lid on the roasting tin, or cover with foil, ensuring the foil doesn’t touch the lamb.

Roasting the lamb

  • Place in a preheated oven and cook for 4 1/2 hours.
GF Redcurrant Jelly Glazed Roast Lamb
Baste the leg of lamb a couple of times during it’s cooking period.
  • After the cooking time has elapsed remove the roasting tin from the oven.
  • Increase the oven temperature to 200C/180C fan, gas mark 6, 400F.

Applying the Redcurrant Jelly glaze

  • Remove the lid/foil from the roasting pan and spoon the Redcurrant jelly all over the roast lamb.

  • Leave the lid/foil off and place the roasting tin back into the lowest part of the oven. Also this will free up the top of the oven for crunchy roast potatoes!
  • Roast the lamb for a further 20-30 minutes, until the glaze has become deliciously dark and sticky.
  • Once cooked remove the roasting tin from the oven.

Resting and serving the lamb

  • Remove the Redcurrant Jelly Glazed Roast Lamb from the tin, set on a platter, cover in foil and leave to rest for 30-40 minutes – plenty of time to finish cooking the crunchy roast potatoes and other vegetables.
  • Before serving remove any string.
  • Finally, I served our delicious lamb on a platter surrounded by delicious, golden roast potatoes, with a side dish of freshly steamed vegetables.

There is nothing that says celebration to me more than a beautiful roast, on a platter, in the centre of the table.

As Christians on Easter Sunday we remember the resurrection of Jesus Christ, from the dead. He offers new life to all who seek Him see Important StuffThat, most certainly, is worthy of a celebration.

GF Redcurrant Jelly Glazed Roast Lamb
Redcurrant Jelly Glazed Roast Lamb the perfect roast to celebrate with.

Spring as a season heralds the beginning of new life.

Finally, Winter has passed and as blossom appears on the trees and birds build nests for their eggs, let’s take a moment to consider what a wonderful and beautiful world we live in.

Do you celebrate Easter?

If you have enjoyed this Redcurrant Jelly Glazed Roast Lamb, you may like to try these:

Slow Roasted Lamb Shoulder 

FF Slow Roasted Lamb Shoulder
Slow Roasted Lamb Shoulder

Lemon Thyme Roast Chicken 

FF Lemon Thyme Roast Chicken
Lemon Thyme Roast Chicken

Slow Roasted Cider Pork 

FF Slow Roasted Cider Pork
Slow Roasted Cider Pork

So whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie xx

All content, opinions and views are my own. I was not paid for this post. Please see my Disclosure Policy.