How to make James Martin's 'legendary' Yorkshire puddings with gravy


For the Yorkshire puddings

1. Preheat the oven to 220°C.

2. Whisk the Yorkshire pudding ingredients in a bowl.

3. Cover and allow to rest in the fridge overnight. For those prepping on the same day as eating, leave it in the fridge for at least two hours.

3. Put the dripping into pudding moulds and place in the oven until smoking hot.

4. Ladle the mix into the trays or pour from a jug and cook for 30 minutes. Then, open the oven door for a couple of seconds to allow the steam in the oven to escape before closing it gently. Reduce the oven temperature from 220°C to 200ºC and cook for five to 10 minutes more until the puddings are crisp and golden.

For the gravy

1. Melt the butter in a pan over a low heat and cook the onions until deeply coloured.

2. Add the Madeira wine, sherry and stock into a saucepan and bring to the boil.

3. Reduce by half and pour on top of the delicious Yorkshire puddings.