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How to cook your Yorkshire pudding mixture's:

1. Preheat the oven to 225°C/425°F/gas 9.
2. Get yourself a cupcake tin and add a tiny splash of vegetable oil, Lard, sunflower oil or olive oil   into each of the 12 compartments.
3. Pop into the oven for 10 to 15 minutes so the oil gets really hot.
4. Meanwhile, beat the eggs, flour, milk and a pinch of salt and pepper together in a jug until light and smooth.
5. Carefully remove the tray from the oven, then confidently pour the batter evenly into the compartments.
6. Pop the tray back in the oven to cook for 12 to 15 minutes, or until risen and golden.

How to do Yorkshire pudding mixture 

What you need to get from the Shop for your Yorkshire pudding mixtrure.

1. Plan flower
2. egg's
3. milk
4. oil or lard    

How to mix your Yorkshire pudding mixture 

Get a jug or bowl you are going to use and a fork or and whisk ready to be used 

1. First thing you need to do is get our plan flower and a table spoon.
2. Weigh 140g of Plan flower in your weigh scales then put into your jug or glass bowl to are using.
3. Get a Cup and get 3 eggs and crack into your cup get your fork and stir your eggs to the yolk is broken.
4. Make a little hole in the flower then but your egg into the hole you have made in the flower then give it a stir to the egg as stick to the flower then it is time to get the milk ready to go in next. 
5. Get a jug you want 200ml on milk then but in to your jug or bowl you are using the Stir to the lumps have gone and the mixture to in is nice and smooth. 
6. Then get some tin foil on cover your jug or bowl up with the tin foil and put your mixture into your fridge leave for 1 - 2 hours.

The Yorkshire mixture is done and ready to cook. 

History of yorkshire pudding's

For the people of Great Britain, Yorkshire pudding has long been a dish to be proud of. This simple, crispy puffed bread requires only four ingredients that are found in most kitchens.

Making Yorkshire pudding is one way you can connect to your English heritage. If you have other recipes from your ancestors, share them on FamilySearch Memories to preserve them for your descendants.

Preserve Your Family RecipesIf you are interested in making Yorkshire pudding yourself,a recipe is included below.

What Is British Pudding?

"Pudding" can mean various things in the English language,depending on where you live.

If you live in North America, your definition of "pudding"is probably fairly simple. Pudding is a sweet, creamy dessert similar to custard. In the United Kingdom, however, "pudding" can mean several things.

Typically, pudding simply means "dessert"; however, pudding can also refer to both sweet dishes and salty dishes. These dishes are typically made with flour and have a cakelike consistency. Steak and kidney pudding, suet pudding, and Yorkshire pudding are all examples of this kind of pudding. Other types of pudding, such as black pudding and haggis, are savory meat dishes made in a similar way as sausages.

History of Yorkshire Pudding

Yorkshire pudding dates back at least to the 1700s, when it was described as "Dripping Pudding" in The Whole Duty of a Woman. Cooks in the 18th century roasted meat on a spit over the flames in the kitchen fireplace, where it dripped as it cooked. The puddings were carefully placed beneath to catch and be flavored by those drippings.

That book on womanly duties wasn't nearly as widely read as The Art of Cookery Made Plain and Easy, by Hannah Glass in 1747. Modern-day cooks can follow the simple Yorkshire pudding recipe Hannah left for their great-great-great-grandmothers. However, the narrative may be puzzling to 21st-century cooks:

"Take a quart of milk, four eggs, and a little salt, make it up into a thick batter with flour like a pancake batter. You must have a good piece of meat at the fire, take a stew-pan and put some dripping in, set it on the fire; when it boils, pour in your pudding; let it bake on the fire till you think it is nigh enough. . . . Set your stew-pan [on a downturned pan] under your meat, and let the dripping drop on the pudding, and the heat of the fire come to it, to make it of a fine brown."

Lest the puddings become too greasy, Hannah cautioned the cook to drain the fat from the pudding, set it on the fire again to dry a little, and then add melted butter to the middle, to form "an exceeding good pudding; the gravy of the meat eats well with it."

Today's enthusiasts might not relate to the dish as described by Hannah Glass. The pudding in its various iterations gradually moved from beneath the spit into the roasting pan and, by the 21st century, into cake pans, muffin pans, or pudding tins. A host of Yorkshire pudding variations are relished by diners in restaurants across Great Britain, Europe, Australia, New Zealand, and Canada. Today's dish typically doesn't usually include the grease bath recommended by Hannah Glass, but it may still be flavored with beef drippings.

The wonder of this light, puffy bread is that the recipe includes the ingredients that also form the basis of such flat forms as French crepes-nearly equal parts flour, eggs, and milk, with a bit of salt. The secret is to whisk the liquids until they are light and foamy and then to bake the bread in a preheated tin pan in a hot oven. The heat will cause the bread to puff up high and set quickly and then turn a golden brown.

This modern, simple Yorkshire pudding recipe is adapted from the New York Times.

Modern-Day Simple Yorkshire Pudding Recipe

Ingredients

• 3 large eggs
• 3/4 cup milk
• 3/4 cup flour
• 3/4 teaspoon salt
• 1/2 cup melted butter (Rendered beef or pork fat can be substituted for butter for a more traditional flavor.)

Directions

1. Preheat the oven to 400 degrees Fahrenheit.
2. Whisk together eggs and milk until they are foamy, and then mix with flour and salt. Do not overmix. Allow the batter to rest at room temperature for 30 minutes.
3. Add about a teaspoon of fat to each cup of a muffin tin. Place the tin in the oven to heat for five to seven minutes.
4. Fill each cup of the muffin tin to about half full, and return the tin to the oven for 10 to 12 minutes, or until the puddings are crisp and golden brown. Serve immediately, drizzled with remaining melted butter as desired.
5. Recipe yields 12

How to cook your English fry up

First thing you are going to do is wash our hands before we touch food.

Prep for cooking: 

1. Chop your Mushroom ready to cook in  your fry pan put on a plant ready to cook now we ready to cook when you chop up your Mushrooms.
2. First thing you need to do is get your frying pan and oil our lard put it into your frying pan little bit of oil or a lump of your lard in to your frying pan Leave your frying pan on the heat for 2 to 5 minutes to wear up the oil or your lard to it is nice and hot.
3. When your frying pan is hot then putted in the Bacon you are going to cook with flat the Bacon with your Spatula cook the Bacon for 3 to 5 minutes then flip over the bacon using your Spatula and do the same on the second side of the bacon.
4. When the bacon is cook put your Sausages into the frying pan you are using but if to are feeling care you can cook to Sausages at the same time you are cooking to Bacon if you like you can cook your Sausages in the fryer for 5 to 10 minutes.
5. When the Sausages are in the frying pan an pick 3 to 4 holes into your Sausages so they cook in side,
6.  keep move the Sausages round the frying pan so they do not burn the skin on the sausages cook you sausages to there of gold brown time to cook your Sausages for is 5 to 10 minutes.
7. Time to start cook your hash Brown into your fryer and cook for 5 to 8 minutes to the hash brown is golden Brown you can cook your hash brown in the oven just read the packed it come in how to cook the hash brown.
8. Has you are cooking your egg's you can started cooking your bake beans and tomatoes open your tin's putted the bake beans and tomatoes in there Saucepan and put them on the hob the start cooking just keep stirring then every 1 minutes to stop stinking the the Saucepan and stop it from burning the to bake beans and tomatoes are hot to wear up it should take 5 to 8 minutes to cook.  
9. Then little move oil or Lard into your frying pan wear up for 5 minutes to the frying pan is hot then.
10. Using a clean flat surface such as your kitchen counter grasp the egg in your hand and in one swift decisive motion tap the egg once against it.
11. Use your thumbs to separate the egg shell where it's cracked and tip the egg into the frying pan when you are cook the egg flip the oil in the frying pan over the egg to the yolk of the egg cook the egg for 5 minutes if you like your yolk hard flip the Egg over with your Spatula cook for 2 minutes on the yolk.  
12. Time to started cooking the mushrooms put the mushrooms into the frying pan and keep move the mushroom round the frying pan to stop them from burning cook the mushroom to they are brown time it will take is 5 to 8 minutes to cook.        

Time it will take up to cook your English fry up 30 to 45 minutes to cook.

To watch English fry up go to our YouTube

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English Fry up 

What you need to get from the Shop for your English  up: 

1.  2 Bacon
2.  2 Sausages
3.  2 Eggs
4.  2 Hash Browns
5.  Mushrooms 
6.  Tin of Tomatoes
7. Tin of  baked beans 

History of English fry up:

The full English breakfast, also known as a fry up, dates back as far as the 1300s, making it one of the longest standing traditional dishes in English history. Back then, a breakfast of this sort was often deemed a luxury and therefore was reserved for only the richest in society. During the Middle Ages, breakfast for most was thick porridge or ale and bread, and this often had to fend off hunger until dinner in the evening. Grim, right? Those who were better off might stretch to adding cheese, cold meat or dripping to their ale and bread. 

It was the gentry who initially introduced the idea of the full English breakfast in the 14th century. They considered themselves the guardians of the English countryside and heirs to the Anglo Saxons and saw fit to implement the social qualities of great country houses, where large, lavish meals for important people were often hosted. The gentry also considered breakfast the most important meal, a message which is still prevalent to this day.

By the time of the Industrial Revolution, the traditional English breakfast was slowly moving away from the richest and becoming a more wide-spread dish enjoyed by many manual workers who wanted a hearty meal to set them up for a long day's labour. Though the gentry as a social class were in decline, breakfast was still seen as the most important meal of the day by the wealthy as it would set them in good stead for a day of hunting. This tradition would continue for years to come, and by the time Queen Victoria took the throne in June 1837, the meal was more popular than ever.

Queen Victoria and her family 

Wealthy Victorians saw the breakfast table as an opportunity to show off their riches, and it was at this point that some of the staple ingredients started to appear in a full English breakfast. By this time, two of its most popular ingredients, eggs and bacon, had been cured and would feature on a plate alongside cold meats, such as tongue, as well as kippers and other fish.

Today, the full English breakfast typically consists of sausages, bacon, eggs, tomato, baked beans and toast. Other ingredients include mushrooms, black pudding and, on rare occasions, hash browns. This quintessentially English plate can be found in just about every café, hotel and restaurant up and down the country and has even followed the English overseas to popular tourist destinations, such as Spain.

Dining in the late 1800s 

As with anything so popular, there are a number of variants, though most come from members of the British Isles. Take the full Irish breakfast for example; traditionally consisting of Irish sausage and bacon alongside Irish soda bread, white pudding and an Irish potato cake. The Scottish version is similar to the English, except it includes black pudding or haggis.

What's for certain, though, is that there's nothing better than a full English breakfast and a cup of tea on a Saturday morning while you read the local paper. Try it for yourself, if you don't believe us.

Feeling peckish after that? Check out our list of The Best Full English Breakfasts in London.

How to cook your Spaghetti Bolognese 

First thing you are going to do is wash our hands before we touch food.

Prep for cooking: 

1. You need to chop your Brown Onion up how you like it cut 
2. Then Get your Garlic and crush you garlic to break it apart use your flat end of your  knife.
3. When you have done the with your Garlic use your knife and cut the two end's off the garlic and peel the skin off.
4. Cut the garlic very fine into very small cubs

 That is your prep or do and it is time to start cooking your Spaghetti Bolognese.

Time to start cooking:

 get a frying pan out and the Lard/oil out and put into your frying pan and warm the lard or oil up to it is nice and hot should take 3 to 5 mines to warm up and it is ready for your Beef mines meat to brown thew meat.

Put your Beef mines meat into the fry pan and be care when you put it in your fry pan because it is going to be hot.

1. when the beef mines meat is in the frying pan use your wood spoon and break up the mines meat with your wood spoon if you do not fully comfortable break the mines meat before you put it in the frying pan
2. Now you have break up your Beef mines meat up and it is in the frying pan start turning the beef mines to the Beef mines are or brown off no red showing on the mines meat if you a adding herbs half way you are brown off the meets meat some again put the half out of the frying pan. 
3. Your Beef mines meat takes 5 to 10 mines to brown off when the mines meat is done take the frying pan off the hot put into a big pan you are going to use to cook.
4. Now but the frying pan you had been using back onto the hot because it is time soften up the brown Onion's.
5. but first we need to warm the frying pan back up leave on the hot 3 mines to warm back up when the frying pan warm's back up.
6. Put your Garlic into the frying pan make sure you keep string the garlic to keep it from burning for 30 sec.
7. Then add the onions into the frying pan leave garlic in when you add to onions in and keep string or you are going to do is softening up the onion up and bring out the flavours out of the onions and the garlic.
8. When the onions are nice and soften then take the frying pan off the hot and add the onions and garlic into the pan you have your Beef mines meat in.
9. get your wooded spoon and stir the onions, garlic and the mines into give when their are our mix in then.
10. Add 500g of your Bologness souce into the pan you are cooking with.
11. Add the pan you are cooking with on to a back hob and start cook the Spaghetti Bolognese.
12. Time it will take is 45 to 60 minutes.

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Spaghetti Bolognese

Serves 4                                                                                                                     What you need to get from the shops:

1. 500g of Beef Mines Meat
2. 1 Brown Onion
3. 500g Bolognese souce
4. Garlic 
5. Lard or oil

  What you can serves your Spaghetti Bolognese with:

1. Speghett
2. Garlic Bread
3. Cheese

History of Spaghetti Bologness:

When Virginio Merola, the mayor of Bologna, visited London earlier this year, something made him very angry. A restaurant was advertising a "speciality of the house": spaghetti bolognese for £6.95. Incensed at what he perceived to be the bastardisation of his city's most famous export, he tweeted a picture of the sign, describing it as "fake news".

For Merola and other pasta purists, the fat point of contention is those skinny noodles. Spaghetti doesn't hold ragù half as well as its chunkier cousins tagliatelle, fettuccine and pappardelle. Opting for spaghetti means you're often left with a sad soup of ragù pooled at the bottom of your bowl. It's a concept Antonio Carluccio, the late Italian chef, explained in 2016 when he claimed "spaghetti bolognese...does not exist in Italy. In Italy, it is tagliatelle bolognese, with freshly made tagliatelle."