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Makes 8 large Yorkshire puddings

3 large eggs
125g plain flour
1 tbsp sugar
1/2 tsp sea salt
Freshly ground black pepper
150ml whole milk
Vegetable oil

Beat the eggs together in a mixing bowl using a balloon whisk.

Sift the flour with the salt and pepper, then gradually beat this into the eggs to make a smooth batter.

Whisk in the milk until combined. Cover and leave to stand at room temperature for about 1 hour.

Preheat the oven to 220C/200C fan/Gas 7.

Put 2 teaspoons of vegetable oil into each compartment of two 4-hole Yorkshire pudding tins. If you only have one tin, you’ll have to do this and cook the Yorkshires in two batches.

Place the tin in the oven for 12-15 minutes to heat up the oil and tins until very hot (this is important for the rise).

Stir the batter and pour into a jug. At the oven (this is safer than carrying a tin of hot oil across the kitchen), carefully pour some batter into the middle of the oil in each hole, remembering that it is very hot. Watch out as the oil will sizzle a bit as the batter hits it.

Put the tins straight back into the oven and bake for about 15 minutes or until the Yorkshires are well risen, golden brown and crisp. Serve immediately with your choice of roast and all the trimmings.

To make 12 smaller Yorkshire puddings, put 1 teaspoon of vegetable oil into each hole of a deep muffin tin (each cup measuring about 7cm diameter x 2.5cm deep), then heat up as described above, before pouring in the batter. Bake the Yorkshires for 12-15 minutes.

500 g of flour
200 g of semi-salted butter
50 g of brown sugar
200 ml of milk
2 eggs
1 pack of instant yeast
150 grams of granulated sugar

2 hours before preparing the dough, bring the butter to room temperature to soften it.

Warm the milk in a microwave to 40C and put it in the bowl of the food processor. Mix in the yeast.

Add the flour, brown sugar and eggs. Knead for 5 minutes at the slowest speed.

Add the butter in pieces and knead at a still slow speed for 10 minutes.

Gather the dough into a ball in the center of the bowl and cover it. Let rise at room temperature for 1h30.

After this time, add the sugar grains and mix in the dough by incorporating them with a spatula.

Take portions of 100 grams and place them on baking paper.

Reserve at room temperature for 20 minutes, or several hours (5 to 6 hours) in a cool room (or refrigerator), before cooking.

Heat the waffle iron at a medium thermostat, 5/6 (no need to grease it if the plates are non-stick). Place the dough ball on the baking sheet, cook for 3 minutes.

120g unsalted butter
500ml buttermilk
2 large eggs
1 teaspoon vanilla extract
250g all-purpose flour
50g granulated sugar
2 tsp baking powder
1 tsp baking soda
1 tsp kosher salt
Powdered sugar or maple syrup, for serving

Arrange a rack in the middle of the oven and heat the oven to 400F/200C. Line a rimmed baking sheet (about 13×18 inches) with parchment paper.

Melt butter in a small saucepan over medium heat or in a small microwave-safe bowl. Coat the parchment paper and sides of the baking sheet with about 1 tablespoon of the melted butter.

Place buttermilk, eggs, vanilla extract, and 4 tablespoons of the melted butter in a large bowl and whisk until combined. Add all-purpose flour, granulated sugar, baking powder, baking soda, and kosher salt. Fold with a spatula or wooden spoon until the batter is smooth (some small lumps are okay).

Pour the batter into the prepared baking sheet and smooth into an even layer. Bake until the pancake is lightly golden, cracked, and springs back when touched, 12 to 15 minutes.

Remove the pancake from the oven and heat the broiler to high. Brush the remaining 3 tablespoons melted butter onto the pancake. Broil until golden brown, 2 to 4 minutes. Cut into 12 pieces and serve warm with powdered sugar and maple syrup.

Dough
345g all-purpose flour, plus more as needed
50g granulated sugar
1 tsp salt
1 standard packet of yeast
180ml whole milk
60g unsalted butter
1 large egg, at room temperature

Filling
60g unsalted butter, softened to room temperature
50g light or dark brown sugar
1 tbsp ground cinnamon

Vanilla Icing
120g confectioners’ sugar
30ml milk or heavy cream
1 tsp pure vanilla extract

Make the dough: Heat the butter and milk together. Next, stir or beat the milk mixture into the dry ingredients, then add the egg. After mixing, your dough is ready to knead.

Knead the dough: You can use your mixer or hands to knead the dough. When you’re finished kneading, cover the dough and let it rest for about 30 minutes. It won’t really rise during this time, but this allows the gluten to relax, which makes shaping much easier.

Fill & shape the cinnamon roll cake: Roll the dough out into a 15×12 inch rectangle. Spread the softened butter on top, then sprinkle with brown sugar and cinnamon. Using a sharp knife or pizza cutter, slice the dough into 6 horizontal strips. (Each are 15 inches long.) Roll up 1 strip and place in a 9″ round greased pan. Coil the remaining 5 strips around the center roll, starting each strip at the end of the previous one to make one large cinnamon roll. Some of the filling may spill out as you pick up the strips, so just sprinkle it on top of the cake when you’re done shaping it.

Rise: Let the shaped cake rise until doubled in size, about 1-2 hours.

Bake: After the cake’s dough has doubled in size, preheat the oven to 350°F (175°C). Bake for 30-35 minutes or until golden brown. If you notice the top or edges browning too quickly, tent the cake with aluminum foil. While the giant cinnamon roll cake is baking, some spots may rise up more than other spots. Simply remove the pan from the oven and, with the back of a spatula, press down the spots that are rising taller than others to help keep them even. Return to baking. Remove the finished cinnamon roll cake from the oven and cool in the pan on a wire rack for 10 minutes.

Drizzle with vanilla icing: Whisk confectioners’ sugar, milk, and vanilla extract together until smooth. Drizzle all over the warm cake.