James Martin's Yorkshire puddings
Prep time:plus overnight cooling
Total time:plus overnight cooling
Skill level: Easy peasy
Costs: Cheap as chips
Complete your roast dinner with James Martin's Yorkshire puddings. This recipe has been passed down from his Granny and is one of his favourite things to make. James uses beef dripping instead of vegetable oil for much more flavour-packed Yorkshires. It should only take 30 mins to make these Yorkshire puddings too which mean they can be the last things you make when it comes to rustling up your roast dinner. Whip up 12 of these classic puds in no time. If you'd rather make a large Yorkshire pudding use a round cake tin instead of a bun tin and follow the same method below.
- 8 eggs
- 200g plain flour
- 1 pint of milk
- Beef dripping
You will also need:
- 12 hole bun tray
If you don't have beef dripping you can use vegetable oil instead
- Mix the eggs, plain flour and milk together in a large mixing bowl with a wooden spoon.
- Cover with cling film and pop the mixture into the fridge to cool overnight.
- When you're ready to make your puds, preheat the oven 220°C /200°C Fan/ Gas Mark 7.
- Pour the beef dripping into each bun hole in the tray filling about half way.
- Once your oven has warmed up pop the tray into the oven and leave for about 10-15 mins for the beef drippings to heat up.
- Take the Yorkshire pudding mixture out of the fridge and gently stir to get back to it's original consistancy.
- Take the bun tin out the oven, with an oven glove, and carefully pour or spoon the mixture into the holes. The mixture should begin to instantly cook.
- Place back into the oven and cook for 30 mins until golden and crisp.
Fancy making traditional puds? Try our classic individual Yorkshire pudding recipe