me,mychelf and I...

Hi,I'm Chelf,a 30 year old coffee-addict chef,living in greece dreaming of living in london.This is my blog,a mash-up of all things visually powerful,heavy metal sounds,glorious food & haute couture minimalism.
Welcome & enjoy your stay.


  • 4 large, fresh eggs, measured in a jug
  • Equal quantity of milk to eggs
  • Equal quantity of all purpose/plain flour to eggs
  • Pinch of salt
  • 2 tbsp lard, beef dripping or vegetable oil


Serves 6
  • Heat the oven to the highest temperature possible, however, do not exceed 450F/230C or the fat may burn.
  • Pour the eggs and milk into a large mixing bowl and add the pinch of salt. Whisk thoroughly with an electric hand beater or hand whisk. Leave to stand for 10 minutes.
  • Gradually sieve the same volume of flour (as the eggs) into the milk and egg mixture, again using an electric hand beater or hand-whisk to create a lump free batter resembling thick cream, if there are any lumps pass the batter through a fine sieve.
  • Leave the batter to rest in the kitchen for a minimum of 30 minutes, longer if possible - up to several hours.
  • Place a pea-sized piece of lard, dripping or ½ tsp vegetable oil into your chosen Yorkshire pudding tin, or a 4 x 2”/5cm hole tin or 12-hole muffin tin and heat in the oven until the fat is smoking. Give the batter another good whisk adding 2 tbsps of cold water and fill a third of each section of the tin with batter and return quickly to the oven.
  • Leave to cook until golden brown approx 20 minutes. Repeat the last step again until all the batter is used up.

    Serving Yorkshire Pudding
    • In Yorkshire serving the pudding is traditionally with gravy as a starter dish followed by the meat and vegetables. More often smaller puddings cooked in muffin tins are served alongside meat and vegetables.
    • Yorkshire pudding isn’t reserved only for Sunday lunch. A large pudding filled with a meaty stew or chili is a dish in its own right.
    • Cold left-over Yorkshire Puddings make a lovely snack with a little jam or honey.
    • Yorkshire Puddings do not reheat well, becoming brittle and dry.
  1. acdrewitz reblogged this from chelf
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  3. marshmallow-monkey reblogged this from chelf and added:
    To everyone thats never even heard or tried to make yorkshire puddings pleaseeeee go make some! I dont know of anyone...
  4. rose-marybaby reblogged this from chelf
  5. paraspriteful reblogged this from chelf and added:
    I miss the UK
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    FOOD HOLIDAY October 13: National Yorkshire Pudding Day List of Food Holidays at
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  10. primepalendrome reblogged this from chelf and added:
    We had this tonight with our dinner. Yorkshire pudding always make me smile!
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