soberandhungry's Blog

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Practice Christmas Dinner & The Best Yorkshire Pud!

The weather is turning, which S&H do not mind as it means warm winter foods are starting to come on the menu! Aside from the staple curries and casseroles we went a bit mad last week and decided on the ultimate winter meal  and had a practice Christmas Dinner with all the trimmings. The most successful element was our massive Yorkshire Pudding. It has to be shared with you all…



  • 140g plain flour (this is about 200ml/7fl oz)
  • 4 eggs (200ml/7fl oz)
  • 200ml milk
  • sunflower oil, for cooking


  1. The oven should be nice and hot from all your other yummy food! However, if it is not, pre-heat the oven to 210C
  2. Make the batter first – in a bowl beat the eggs into the flour
  3. You then need to gradually add the milk to the mix – (my trick is to do this in a protein shaker!) – transfer the batter into the shaker and then add the milk bit by bit shaking manically in between. If you  do not have a shaker – add it to the bowl ensuring the you beat into the batter until lump free
  4. Season to taste and let the batter rest
  5. Drizzel sunflower oil into a large 12″ tin and heat through in the oven (5 mins)
  6. Pour the batter carefully onto the hot oil covering the tin with 1cm of batter (this mix makes two yorkshires)
  7. Cook undisturbed for 25 mins until the puddings have puffed up and browned
  8. Serve immediately
  9. NB: You can also freeze the cooked yorkshires for up to 1 month.

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Grandma’s Carrot Cake

This recipe is from my Grandma Eileen and a big favorite with the family. Enjoy…

Cake slice


For the cake:

  • 2 cups sifted flour
  • 2 cups sugar
  • 1.5 cups cooking oil (veg or corn oil)
  • 4 eggs
  • 2 tsp cinnamon
  • 2 tsp bicarbonate soda
  • 2 tsp baking powder
  • 1 tsp salt
  • 3 cups finely grated carrots
  • 0.5 cup chopped walnuts

For the cream cheese icing:

  • 6 oz sifted icing sugar
  • 4 oz cream cheese
  • 1 tsp vanilla essence
  • 1 oz  butter

Set oven to 325F / 170C / Gas Mark 3


Beat sugar and oil till blended; add eggs one at a time. Sift dry ingredients into sugar-oil mixture. Add carrots and nuts and mix well. Pour into 2 large greased and lined tins and cook  for 45 mins (perhaps an hour). To make the icing combine all ingredients and beat until the mixture is of a spreading consistency. It appears stiff at first but will soften enough to spread. Allow the cake to cool fully and ice with cream cheese icing. Carrot cake freezes very well with or without icing.