Many people claim to have the best method for homemade Yorkshire puddings but they don’t get better than a recipe by a Yorkshire man himself.
Sharing his “legendary” recipe on his website, chef James Martin claimed that it’s simple to master.
However, the non-negotiables for success include good quality ingredients, specifically when it comes to flour.
James said: “When you cook the Yorkshires ensure they are the only thing in the oven as the temperature needs to be hot to cook them properly!”
They don’t have to be served with a Sunday roast either, in fact, they make the best base to be filled with sausages, vegetables and gravy, or slathered in jam as a sweet dessert.
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Yorkshire pudding recipe
- 200g /8oz plain flour
- Eight eggs
- One pint of milk, full-fat
- Eight teaspoons of dripping, duck fat or goose fat
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To make the batter, crack the eggs into a bowl and whisk then add in the sifted flour.
Slowly add the milk while continually mixing all the ingredients together in the bowl.
Once combined, cover the bowl and allow the batter to rest in the fridge overnight.
When it comes to cooking the puddings the following day, prepare the moulds by putting the dripping into them and preheat the oven to 220C.
Place the dishes in the oven until smoking hot, then remove and gently mix the batter 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 200C and continue cooking for five to ten minutes more until the Yorkshire puddings are “crisp and golden”.
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