We’re giddy with excitement (alongside a dose of nervous pre-exam apprehension) that we’re opening Blacklock in Manchester this Autumn in a Grade II Listed warehouse. Do sign up to our newsletter to keep up with every step of the journey and to ensure you’re first in line for Soft Launch bookings!


Last week, we found ourselves celebrating that all-important calendar date; National Yorkshire Pudding Day. Yes, you read that correctly. There’s an ENTIRE day dedicated to the mighty Yorkie and we whole heartedly approve.

For anyone looking to give the classic Yorkie a bit of dress-up, we’ve only gone and filled their spongey little bellies with nuggets of black pudding, soaked and melted down with Blacklock gravy and ever so sweet caramelised onions cooked down in said gravy…lush.

A decadent side to your roast, or naughty afternoon snack!


For the Yorkie:

  • 140g Plain Flour
  • 4 Free Range Eggs (Burford Browns are our go-to)
  • 200ml Semi Skimmed Milk
  • A good Beef Dripping

For us, the Yorkie is the hero of any roast. Everyone knows equal parts this and equal parts that, but the humble Yorkie is ultimately a recipe of love. We make our mix on a Friday leaving plenty of time to bind giving big extra fluffy Yorkies on game day. Always make a few more than you need. They also make a simple but satisfying lunch the next day which is why, with this particular suggestion, left-overs from your Sunday lunch will do just fine! 

If you are making them from scratch, heat the oven to 230C/fan 210C/gas 8. Pop a little beef dripping into your Yorkie tins and place in the oven to heat through. Make the batter by tipping the flour into a bowl and strongly beating in your eggs until smooth. Gradually add the milk and carry on beating until the mix is completely smooth (no lumps, please!)  Season with salt and pepper. Pour the batter into a jug, then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes before placing back in the oven and leave undisturbed for 20-25 mins until your Yorkies are fully standing to attention.

Truth be told, we are never not making gravy. We pour it on chops, we pour it on roasts, we pour it on pigs heads on toast – we’d probably bathe in it if we could. By using the whole animal and making something of everything, trimmings and bones are bubbling away in all our kitchens throughout the week. You’re unlikely to have these at home (we imagine!) so feel free to use your go-to gravy recipe as let’s face it, all gravy is good gravy.

Those All-Important Extras:

  • Black Pudding
  • Shallots

When it comes to the Black Pudding, we get ours from our mates over at Philip Warren but any black pudding from a good reputable butcher will do just fine.  

Cut the Black Pudding into disks and fry gently in your frying pan until oozing. Grab your whole sweet shallots and slowly cook them in butter in a large pan over high heat until brown and soft. The Black Pudding is then crumbled into the Yorkie and covered with hot Blacklock Gravy and onions. 

Tear, rip, enjoy.

We rarely use a knife and fork and remember, the more gravy, the better (of course!)