Classic British

Epic Yorkshire Puddings

This recipe by James Martin has never failed me.


200g plain flour

Salt and ground pepper

3 eggs

300ml whole milk

4 tbsp vegetable oil


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.

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