Yorkshire puddings are a Sunday roast staple everyone loves, especially when they come out of the oven looking gloriously fluffy and golden brown. To achieve this desired yet often elusive result, James Martin uses one simple trick: adding loads of eggs into the batter. This straightforward method makes 12 large Yorkshire puddings using eight eggs.
Sharing this recipe from Saturday Kitchen, BBC Food explained: “James Martin uses a lot of eggs in this Yorkshire pudding recipe for extra lift and a softer texture. Beef dripping adds extra flavour, but you can also use vegetable oil.”
How to make Yorkshire puddings puffy and soft
Ingredients
- 225g plain flour
- Salt and freshly ground black pepper
- Eight free-range eggs
- 600ml milk
- 55g dripping
Method
Put the flour into a mixing bowl along with a pinch of salt and some freshly ground black pepper. Crack in the eggs and begin stirring with a fork or whisk until a thick, smooth mixture forms. Slowly incorporate the milk, pouring it in gradually while continuously mixing to ensure a lump-free batter.
Cover the bowl tightly with cling film and transfer it to the refrigerator to rest overnight. If you’re short on time, allow the batter to sit at room temperature for at least two hours instead.
Set your oven to 220C (200C for fan ovens) or Gas Mark seven to preheat.
Place a small amount of beef dripping into the compartments of three Yorkshire pudding trays, each with four holes. Slide the trays into the oven and leave them to heat up until the fat is extremely hot and almost smoking, which should take about five to 10 minutes.
Carefully take the trays out of the oven and immediately pour in the batter. Fill each compartment halfway. Return the trays to the oven and bake for 20 to 25 minutes without opening the door.
After that time, briefly open the oven door to release excess steam. Lower the temperature to 190C (170C for fan ovens) or Gas Mark five, and continue baking for another 10 minutes. This final stage ensures the puddings become crisp and hold their shape once removed from the oven.
Take the trays out and serve the Yorkshire puddings right away.
