James Martins Yorkshire Puds Recipes

JAMES MARTIN'S YORKSHIRE PUDS

Steps:

• Put 200g plain flour and some seasoning into a large bowl, stir in 3 eggs, one at a time, then slowly whisk in 300ml milk until you have a smooth batter.
• Chill in the fridge for at least 30 mins or up to a day.
• Heat oven to 220C/180C fan/gas 7. Pour 4 tbsp vegetable oil into the holes of a 12-hole muffin tin, then heat the tin in the oven for 5 mins.
• Carefully ladle the batter mix into the tin, then bake for 30 mins until well browned and risen.

JAMES MARTIN'S YORKSHIRE PUDDING

Steps:

• Place 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.
• Cover the bowl with clingfilm and chill in the fridge overnight.
• Preheat the oven to 220C/425F/Gas 7.
• Put a little of the dripping in the holes of three non-stick Yorkshire pudding tins. Place the tins in the oven until smoking hot.
• Remove from the oven and quickly fill the moulds with the batter. Return to the oven and cook for 20-25 minutes.
• Turn the oven down to 190C/375F/Gas 5 and cook for a further 10 minutes to set the bottom of the puddings.
• Remove from the oven and serve.