What about going on with something more difficult? Here’s a typical Grandmother recipe for Yorkshire Pudding:

2 cups all-purpose flour

1 teaspoon salt

6 large eggs

2 1/2 cups milk

- Sift flour and salt together. Place in bowl; make a small depression and place eggs in the center. Slowly whisk eggs into flour mixture until a paste forms. Gradually whisk in 1/2 cup milk.
- Gradually whisk in remaining milk. Cover with plastic; chill in the refrigerator for at least 4 hours, or overnight.
- When roast is finished, set oven at 425 degrees. When pan has been deglazed, pour 1/4 cup reserved pan drippings into roasting pan. Heat pan and drippings until very hot, for about 5 minutes. Remove batter from refrigerator, and stir or whisk well; quickly pour into hot pan. Cook until crisp and golden, for 20 to 30 minutes. Serve warm.

12 oz self raising flour
pinch of salt
1 tsp baking powder
3 oz hard margarine
1/4 pint of milk
2 oz sugar
5 oz dried fruit

Sieve flour, salt, baking powder into bowl and rub in margarine. Add dried fruit and sugar, and gradually add the milk. Knead dough lightly on a floury surface to at least 1/2" thickness, and cut out scones with a 2" cutter. Before baking, these may be glazed with milk, if you like. Bake 10 to 15 minutes at 220C. Cool on wire rack.

1 package chocolate cake mix
1 small package instant chololate pudding mix
4 eggs
1/2 cup of oil
1/2 cup of water
1 cup of sour cream
1 8-12 oz. package of bittersweet chocolate chips

Mix well and put in floured pan.
Bake at 350 degrees for 50-60 minutes.

For more information on traditional English recipes click:

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http://www.algy.com/herb/RECIPES/entree.html