James Martins Yorkshire Puddings Recipes

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JAMES MARTIN'S YORKSHIRE PUDS



James Martin's Yorkshire puds image

Roast beef just wouldn't be the same without crisp Yorkshire puddings.

Provided by James Martin

Categories     Dinner, Main course

Time 40m

Yield Makes 12

Number Of Ingredients 4

200g plain flour
3 eggs
300ml milk
4 tbsp vegetable oil

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.

Nutrition Facts : Calories 123 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium

JAMES MARTIN'S YORKSHIRE PUDDINGS RECIPE



James Martin's Yorkshire puddings recipe image

James Martin's Yorkshire puddings are the perfect way to complete your roast dinner. The special Yorkshire pudding recipe is from his Granny...

Provided by James Martin

Categories     Dinner

Time 40m

Yield Makes: 12

Number Of Ingredients 4

8 eggs
200g plain flour
1 pint of milk
Beef dripping

Steps:

  • Mix the eggs, plain flour and milk together in a large mixing bowl with a wooden spoon.
  • Cover with cling film and pop the mixture into the fridge to cool overnight.
  • When you're ready to make your puds, preheat the oven 220°C /200°C Fan/ Gas Mark 7.
  • Pour the beef dripping into each bun hole in the tray filling about half way.
  • Once your oven has warmed up pop the tray into the oven and leave for about 10-15 mins for the beef drippings to heat up.
  • Take the Yorkshire pudding mixture out of the fridge and gently stir to get back to it's original consistancy.
  • Take the bun tin out the oven, with an oven glove, and carefully pour or spoon the mixture into the holes. The mixture should begin to instantly cook.
  • Place back into the oven and cook for 30 mins until golden and crisp.

Nutrition Facts : @context https, Calories 122 Kcal, Sugar 2.5 g, Fat 4.0 g, SaturatedFat 1.4 g, Sodium 0.18 g, Protein 7.5 g, Carbohydrate 14.0 g

JAMES MARTIN'S YORKSHIRE PUDDING



James Martin's Yorkshire pudding image

James Martin uses a lot of eggs in this Yorkshire pudding recipe for extra lift.

Provided by James Martin

Categories     Side dishes

Yield Makes 12 large Yorkshire puddings

Number Of Ingredients 5

225g/8oz plain flour
salt and freshly ground black pepper
8 free-range eggs
600ml/1 pint milk
55g/2oz dripping

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.

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