James Martin's Yorkshire puds
- James Martin
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Makes 12
Easy
Prep: 10 mins
Cook: 30 mins
plus standing
A star rating of 4.7 out of 5.208 ratingsRate
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Roast beef just wouldn't be the same without crisp Yorkshire puddings.
Nut-free
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
- 200g plain flour
- 3 eggs
- 300ml milk
- 4 tbsp vegetable oil
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Nutrition: per yorkshire
-
kcal128
-
fat6g
-
saturates1g
-
carbs14g
-
sugars1g
low
-
fibre1g
-
protein4g
-
salt0.08g
low
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Method
-
step 1
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.
-
step 2
Chill in the fridge for at least 30 mins or up to a day.
-
step 3
Heat oven to 220C/200C 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.
-
step 4
Carefully ladle the batter mix into the tin, then bake for 30 mins until well browned and risen.
Recipe from Good Food magazine, September 2011
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A star rating of 4.7 out of 5.208 ratings
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