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Yorkshire pudding
- Prep time:
- 10 mins, plus overnight chilling
- Cook time:
- 45 mins
- Serves:
- 10-12
James Martin shows how to make this most classic of British dishes perfectly every time
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Tips and suggestions
- Cooks Tips...
- James says the secret to perfect puddings is always to make the batter by hand and allow it to rest overnight. Never use a machine.
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2. Cover the bowl with cling film and chill in the fridge overnight.
3. Preheat the oven to 220C/gas 7.
4. Put a little of the dripping in 4 non-stick Yorkshire pudding tins. Place the tins in the oven until smoking hot.
5. Remove the tins from the oven and quickly fill the moulds with the batter. Return the tins to the oven and cook for 20-25 minutes.
6. Turn the oven down to 190C/gas 5 and cook for a further 10 minutes to set the bottom of the puddings.
7. Remove from the oven and serve at once.
Method
1. Put the flour and a little salt and freshly ground black pepper into a bowl. Add the eggs, mixing in with a whisk, then gradually pour in the milk, mixing slowly to prevent lumps forming.2. Cover the bowl with cling film and chill in the fridge overnight.
3. Preheat the oven to 220C/gas 7.
4. Put a little of the dripping in 4 non-stick Yorkshire pudding tins. Place the tins in the oven until smoking hot.
5. Remove the tins from the oven and quickly fill the moulds with the batter. Return the tins to the oven and cook for 20-25 minutes.
6. Turn the oven down to 190C/gas 5 and cook for a further 10 minutes to set the bottom of the puddings.
7. Remove from the oven and serve at once.
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Latest Comment
View all comments (5)excellent, easy as pie, works a treat, as good as my ex girlfriends, from Yorkshire, thank-you James, I don't miss her anymore.
I made these for the first time today using this recipe and they turned out great. Thanks Karen for the heads up they were huge!
i made them they were hugh and lovely. thanks James :)
Best Yorkshire i've ever made, would never go back to using frozen again
The best yorkshires ever!! But look out they rise very quickly and are huge!! Don't have anything cooking too close above them..like the joint of beef i had!!