James Martin has shared the steps he uses to make the perfect Yorkshire pudding.

The dish is a favourite feature of the trusty Sunday roast dinner and rises out of a runny batter made of eggs, milk and flour. To make his “legendary” Yorkshire puds, James says that choosing the best quality ingredients is “essential”. He said that the choice of flour and milk is particularly important. Semi-skimmed or skimmed milk won’t do – it needs to be blue top, full fat, in order to get the full flavour you’re after. The TV chef added: “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.”

Ingredients

200g flour
Eight eggs
One pint milk, full fat
Eight teaspoons dripping, duck fat or goose fat

Method

After preheating the oven to 220C, dash all of the ingredients into a bowl and whisk them all together. Cover the mixture and allow it to rest in the fridge overnight. This will ensure the puddings rise well, reports The Express.

You can cook the puddings right away, but there is a chance they will not be as big as they should be.

Once you’re ready to cook, line the pudding moulds with the dripping and stick them in the oven until smoking hot.

Using a ladle, put the mixture into the trays and cook them for 30 minutes. Once this time passes, open the oven door to allow the steam to escape.

Next reduce the oven temperature to 200C and continue cooking for five to 10 minutes. The Yorkies should be “crisp and golden”.

James has also shared a tasty gravy recipe that’s quick to make and pairs well with the Yorkshire puddings.

Ingredients

Three onions, peeled and sliced
25g butter
100ml madeira
25ml sherry
500ml veal jus
50ml red wine

Method

Start by melting the butter in a pan over a low heat and cook out the onions until deeply coloured.

Next, add the madeira wine, sherry and stock into a saucepan and bring to a boil. Reduce by half and serve with the Yorkshire puddings.