So far recipes on this blog have all been sweet, now it is time for something savoury, or it could be sweet! The traditional Yorkshire Puddings, made by volume as opposed to weight, the way we made it when I was young. You can use the vinegar, or not, it is up to you.

We serve this as a starter on Christmas Day with just a little sage and onion stuffing in each, and of course, the onion gravy!

1 measure plain flour
Pinch fine sea salt
1 measure very fresh eggs
1 measure milk and water, mixed
1 tbsp malt vinegar
4 oz beef dripping or goose fat (or oil if you prefer, but not olive oil)

Tip – use any cup or beaker depending on how many portions you require, however, you must use the same size to measure the eggs, milk/water and flour as this recipe is by volume

Sift the flour and salt into a large bowl, make a well in the centre and beat in the eggs with ½ cup of milk/water mixture
Add the remaining milk/water mixture and vinegar (if using), whisk and refrigerate until ready to use, but at least an hour

Set the oven to 200°C

If using individual Yorkshire pudding tins (4 cups), add a quarter of the fat into each and place into a preheated oven until very hot, smoking a little if dripping or goose fat

When the fat is sufficiently hot, whisk the batter and quickly add to each section, return to the oven and bake for 20 to 25 minutes or until risen and a light golden brown

Serve immediately with onion gravy

Autumn has not yet arrived but when we move I think we will notice a difference. Inland Andalucia can be quite cold in the winter months. This is the ultimate comfort food to remind us of home. While steak and kidney pudding takes times to make (most of it in the cooking of the pudding), it is well worth the effort and much better than shop bought – an added bonus is you know exactly what is in the pudding itself, definitely no additives.

Pastry
340 grams self raising flour
Salt and white pepper
170 grams shredded suet
1 tsp mixed dried herbs
Cold water to mix
Filling
570 grams chuck steak
225 grams ox kidney (or lamb if you prefer), ready trimmed
2 tbsp flour seasoned with sea salt and pepper
2 French shallots, sliced
4 large Chestnut mushrooms, finely chopped (optional)
1 tsp Worcestershire sauce mixed with ½ pint cold water
Gravy
Trimmings from the steak
2 Shallots, one unpeeled and halved, the second peeled and finely chopped
285 ml each – water and brown ale
1 fat garlic clove, finely grated
25 grams beef dripping
2 tsp flour mixed with an equal quantity of butter
1 Knorr beef stock pot
Worcestershire sauce
Salt and freshly ground black pepper

Pastry
Sift the flour, salt and white pepper into a large mixing bowl, stir in the suet and herbs using a round bladed knife, then add a few drops of ice cold water and begin to mix the dough. Continue adding drops of water while mixing until it becomes quite sticky. Using your hand, bring the dough together and continue mixing until it forms a smooth elastic dough which leaves the bowl “clean”. Remove a quarter of the dough and put to one side, roll out the remainder into a circle of about 12 to 13 inches in diameter then line the basin

Chop up the steak and kidney into fairly small cubes, reserving any trimmings for the gravy, place in a mixing bowl with the seasoned flour, toss to coat. Add the shallots and mushrooms, mix well then spoon into the bowl. Add water and Worcestershire sauce (should come about half way up the filing), season with extra salt and pepper if liked

Roll out the remaining piece of pastry to form a lid, dampen the edges and place over the pudding, seal well then cover with a double sheet of greaseproof paper and one sheet of foil, all pleated in the centre to allow room for expansion. Tie with fine string making a handle over the top to facilitate easy removal from the steamer, place into the steamer and cook for about 5 hours, checking water levels regularly.

Meanwhile, put the trimmings, unpeeled shallot, water and brown ale into a saucepan, cover and simmer for one hour, strain, cover and put to one side. To finish – fry the shallot in a hot pan, add the garlic after 5 minutes, cook until they change colour. Add the flour and butter, while stirring continuously. Add the stockpot and a few drops of Worcestershire sauce and simmer gently.

When the pudding is ready, loosen from the basin with a palette knife, invert onto a serving plate