A classic English side dish, Yorkshire puddings are loved by all and if you've yet to find a favoured recipe to serve alongside your Sunday dinner, why not give chef James Martin's version a go?
Quick and easy to do, you'll be enjoying golden Yorkshire puddings pronto.
Serves 12
Ingredients
200g /8oz flour
8 eggs
1 pint milk, full fat
8 tsp dripping, duck fat or goose fat
Method
- Preheat the oven to 220°C.
- Whisk all the ingredients for the Yorkshire puddings together in a bowl.
- Cover and allow to rest in the fridge overnight.
- Put the dripping into pudding moulds and put in the oven until smoking hot.
- Ladle the mix into the trays or pour from a jug and cook for 30 minutes. After 30 minutes open the oven door for a couple of seconds to allow the steam in the oven to escape. Reduce the oven temperature to 200ºC and continue cooking for 5–10 minutes more until the Yorkshire puddings are crisp and golden.