This easy and delicious recipe for Yorkshire Puddings by James Martin is perfect for a hearty meal. With simple ingredients like flour, eggs, and milk, you can create crispy, puffed puddings that are a classic addition to any roast dinner. They’re quick to make and sure to impress with their golden, airy texture.
Ingredients Needed
- 225g (8oz) plain flour
- Salt and freshly ground black pepper
- 8 free-range eggs
- 600ml (1 pint) milk
- 55g (2oz) dripping
How To Make Yorkshire Puddings
- Prepare the Batter: Place the flour and a pinch of salt and freshly ground black pepper into a bowl. Add the eggs and mix in using a whisk, then gradually pour in the milk, mixing slowly to prevent lumps from forming.
- Chill the Batter: Cover the bowl with clingfilm and chill the batter in the fridge overnight for the best results.
- Preheat the Oven: Preheat your oven to 220°C (425°F/Gas 7).
- Prepare the Tins: Put a little of the dripping in the holes of three non-stick Yorkshire pudding tins. Place the tins in the oven until they are smoking hot.
- Bake the Puddings: Remove the tins from the oven and quickly fill the moulds with the batter. Return to the oven and cook for 20-25 minutes until puffed and golden.
- Final Cooking: Turn the oven down to 190°C (375°F/Gas 5) and cook for an additional 10 minutes to set the bottom of the puddings.
- Serve: Remove from the oven and serve immediately for the perfect Yorkshire puddings.
Recipe Tips
- Chill the batter overnight: For the best results, always chill the batter overnight. This helps the puddings rise higher and become crispier.
- Preheat the tins: Make sure the pudding tins are smoking hot before adding the batter. This ensures the batter sizzles when it hits the tin and helps it rise perfectly.
- Don’t open the oven door: Avoid opening the oven while the puddings are cooking, as it can cause them to collapse.
- Serve immediately: Yorkshire puddings are best served fresh from the oven while they’re still puffed and crispy.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover Yorkshire puddings cool to room temperature. Once cooled, place them in an airtight container and refrigerate for up to 2 days.
- Freeze: After cooling, place the Yorkshire puddings in a freezer-safe container or bag. They can be frozen for up to 1 month. To serve, thaw them at room temperature for about 1-2 hours before reheating.
- Reheat: Preheat the oven to 180°C (350°F). Place the Yorkshire puddings on a baking tray and heat for about 5-10 minutes until they are crispy and warmed through.
Nutrition Facts
Serving Size: 1 serving (15g)
- Calories: 83
- Total Fat: 2g
- Saturated Fat: 0.3g
- Sodium: 100mg
- Total Carbohydrate: 13g
- Dietary Fiber: 0.5g
- Sugars: 2g
- Protein: 3g
Try More Jamie Oliver Recipes:
- James Martin Cauliflower Cheese
- James Martin Cherry Scones
- James Martin Black Forest Roulade
- James Martin Texas Meatballs
James Martin Yorkshire Puddings
Description
This easy and delicious recipe for Yorkshire Puddings by James Martin is perfect for a hearty meal. With simple ingredients like flour, eggs, and milk, you can create crispy, puffed puddings that are a classic addition to any roast dinner. They’re quick to make and sure to impress with their golden, airy texture.
Ingredients
Instructions
- Prepare the Batter: Place the flour and a pinch of salt and freshly ground black pepper into a bowl. Add the eggs and mix in using a whisk, then gradually pour in the milk, mixing slowly to prevent lumps from forming.
- Chill the Batter: Cover the bowl with clingfilm and chill the batter in the fridge overnight for the best results.
- Preheat the Oven: Preheat your oven to 220°C (425°F/Gas 7).
- Prepare the Tins: Put a little of the dripping in the holes of three non-stick Yorkshire pudding tins. Place the tins in the oven until they are smoking hot.
- Bake the Puddings: Remove the tins from the oven and quickly fill the moulds with the batter. Return to the oven and cook for 20-25 minutes until puffed and golden.
- Final Cooking: Turn the oven down to 190°C (375°F/Gas 5) and cook for an additional 10 minutes to set the bottom of the puddings.
- Serve: Remove from the oven and serve immediately for the perfect Yorkshire puddings.
Notes
- Chill the batter overnight: For the best results, always chill the batter overnight. This helps the puddings rise higher and become crispier.
- Preheat the tins: Make sure the pudding tins are smoking hot before adding the batter. This ensures the batter sizzles when it hits the tin and helps it rise perfectly.
- Don’t open the oven door: Avoid opening the oven while the puddings are cooking, as it can cause them to collapse
- Serve immediately: Yorkshire puddings are best served fresh from the oven while they’re still puffed and crispy.
James Martin Yorkshire Puddings