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Yorkshire pudding

James Martin from Market Kitchen
James Martin shows how to make this most classic of British dishes perfectly every time

Yorkshire pudding

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.

Cook’s note: 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.