James Martin Recipes

Author: Rose Melton

  • James Martin Rhubarb Crumble

    James Martin Rhubarb Crumble

    This James Martin rhubarb crumble is a classic British pudding with soft, tangy fruit and a golden, buttery topping that melts into every spoonful. The rhubarb turns beautifully tender while keeping its sharp flavour, balanced by a crisp crumble with just the right amount of sweetness. It is an easy, no-fuss dessert that feels comforting and traditional. Total time is about 50 minutes from start to finish.

    Ingredients

    For the rhubarb filling

    • 800g rhubarb, trimmed and cut into 3cm pieces
    • 150g caster sugar
    • 1 tbsp cornflour
    • 1 tsp vanilla extract
    • 1 tbsp water

    For the crumble topping

    • 200g plain flour
    • 100g cold unsalted butter, diced
    • 100g light brown sugar
    • 50g rolled oats
    James Martin Rhubarb Crumble

    How to Make James Martin Rhubarb Crumble

    • Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the crumble bakes evenly and colours nicely.
    • Make the filling: Put the rhubarb into a large bowl and add the caster sugar, cornflour, vanilla extract, and water. Toss gently until the rhubarb is evenly coated.
    • Assemble the base: Tip the rhubarb mixture into a lightly buttered ovenproof dish and spread it out in an even layer.
    • Prepare the crumble topping: Place the flour into a bowl and rub in the cold butter with your fingertips until the mixture looks like coarse breadcrumbs.
    • Add sugar and oats: Stir the light brown sugar and oats into the crumble mixture until evenly combined.
    • Top the crumble: Sprinkle the crumble mixture evenly over the rhubarb. Do not press it down, as this keeps the topping light and crisp.
    • Bake: Place the dish in the oven and bake for 35 to 40 minutes until the topping is golden and the rhubarb is bubbling around the edges.
    • Rest and serve: Remove from the oven and leave to stand for 5 minutes before serving.

    Tips

    How do I stop the crumble from going soggy?

    Make sure the oven is fully preheated and avoid covering the crumble while it cools. Steam trapped inside can soften the topping.

    Can I reduce the sharpness of the rhubarb?

    If your rhubarb is very sharp, add an extra tablespoon of sugar or mix in a handful of chopped strawberries.

    Why is my topping not crunchy?

    Using cold butter is key. Warm butter melts too quickly and prevents the crumble from becoming crisp.

    Serving Suggestions

    • Serve with hot custard for a traditional finish
    • Pair with thick double cream
    • Enjoy with vanilla ice cream

    Storage

    Room temperature

    The crumble can be kept covered at room temperature for up to 24 hours.

    Refrigerator

    Store leftovers in the fridge for up to 3 days. Reheat in the oven to restore the topping.

    Freezing

    Freeze once baked and fully cooled for up to 2 months. Defrost overnight in the fridge and reheat until hot.

    Nutrition

    • Calories: 380 kcal
    • Carbohydrates: 55g
    • Protein: 4g
    • Fat: 16g
    • Saturated fat: 9g
    • Sodium: 120mg

    Nutrition values are estimates and may vary.

    FAQs

    Can I bake this as a loaf instead?

    This recipe is designed as a dessert crumble, so it is not suitable for baking as a loaf.

    What size dish works best?

    A medium ovenproof dish around 23 x 30cm gives the best depth for the fruit and topping.

    Can I use frozen rhubarb?

    Yes, use it straight from frozen and add an extra teaspoon of cornflour to thicken the juices.

    Is this dessert suitable for children?

    Yes, the sweetness balances the rhubarb well and makes it enjoyable for all ages.

    James Martin Rhubarb Crumble
    Print

    James Martin Rhubarb Crumble

    Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Easy
    Servings

    4

    servings
    Prep time

    30

    minutes
    Cooking time

    40

    minutes
    Calories

    300

    kcal
    Total time

    1

    hour 

    10

    minutes

    Classic British rhubarb crumble with a soft, tangy fruit base and a crisp, buttery topping.

    Ingredients

    • 800g rhubarb, chopped

    • 150g caster sugar

    • 1 tbsp cornflour

    • 1 tsp vanilla extract

    • 200g plain flour

    • 100g unsalted butter, cold

    • 100g light brown sugar

    • 50g rolled oats

    • Butter, for greasing

    Directions

    • Preheat the oven to 200°C or 180°C fan.
    • Mix rhubarb with sugar, cornflour and vanilla, then place in a baking dish.
    • Rub butter into flour until crumbly, then add sugar and oats.
    • Sprinkle topping over the fruit.
    • Bake for 35 to 40 minutes until golden and bubbling.

    Notes

    • Serve warm for best flavour.
    • Cold butter gives a crisper topping.
    • Can be frozen once baked.
  • James Martin Chicken and Water Chestnut Pie

    James Martin Chicken and Water Chestnut Pie

    This James Martin Chicken and Water Chestnut Pie is a comforting savoury bake with a creamy filling and gentle crunch from the water chestnuts. The flavour is rich but balanced, with tender chicken, a light mustard note, and crisp pastry on top. It is a medium difficulty recipe that feels impressive without being fussy. From start to finish, allow around 1 hour and 30 minutes.

    Ingredients

    For the filling

    • 500g chicken breast, cut into bite-sized pieces
    • 1 tbsp olive oil
    • 1 medium onion, finely chopped
    • 2 garlic cloves, crushed
    • 200g mushrooms, sliced
    • 1 x 227g tin water chestnuts, drained and sliced
    • 25g unsalted butter
    • 25g plain flour
    • 300ml chicken stock
    • 150ml double cream
    • 1 tsp Dijon mustard
    • Salt and freshly ground black pepper
    • 2 tbsp fresh parsley, finely chopped

    For the topping

    • 320g ready-rolled puff pastry
    • 1 egg, beaten
    James Martin Chicken and Water Chestnut Pie

    How to Make James Martin Chicken and Water Chestnut Pie

    • Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the pie cooks evenly and the pastry turns golden.
    • Cook the chicken: Heat the olive oil in a large frying pan over medium heat. Add the chicken pieces and cook for 4 to 5 minutes until lightly golden. Remove to a plate and set aside.
    • Build the flavour: In the same pan, add the onion and cook gently for 5 minutes until soft. Stir in the garlic and mushrooms and cook for a further 3 minutes until the mushrooms release their moisture.
    • Make the sauce: Add the butter to the pan. Once melted, stir in the flour and cook for 1 minute. Gradually pour in the chicken stock, stirring constantly until smooth and thickened.
    • Finish the filling: Return the chicken to the pan, then add the cream, Dijon mustard, water chestnuts, salt, and pepper. Simmer gently for 5 minutes. Stir in the parsley and remove from the heat.
    • Assemble the pie: Spoon the filling into a pie dish and allow it to cool for 10 minutes. Lay the puff pastry over the top, trim the edges, and crimp if you like. Brush with beaten egg.
    • Bake: Bake for 30 to 35 minutes until the pastry is puffed and deep golden. Rest for 10 minutes before serving.

    Tips

    How do I stop the pastry going soggy?

    Let the filling cool slightly before adding the pastry. Hot filling creates steam, which can soften the base of the pastry.

    Can I make the filling ahead of time?

    Yes, the filling can be made up to 24 hours in advance and kept chilled. Reheat gently before assembling the pie.

    How do I get an even golden top?

    Brush the pastry evenly with beaten egg and bake on the middle shelf so the heat circulates properly.

    Serving Suggestions

    • Steamed green beans or buttered peas
    • Creamy mashed potatoes
    • A simple green salad with vinaigrette

    Storage

    Room temperature

    Once cooked, the pie can stand at room temperature for up to 2 hours before serving.

    Refrigerator

    Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven until piping hot.

    Freezing

    The cooked pie can be frozen for up to 2 months. Defrost overnight in the fridge and reheat thoroughly before serving.

    Nutrition

    • Calories: 520 kcal
    • Carbohydrates: 32g
    • Protein: 28g
    • Fat: 34g
    • Saturated fat: 16g
    • Sodium: 620mg

    Nutrition values are estimates and may vary depending on ingredients used.

    FAQs

    Can I use chicken thighs instead of breast?

    Yes, chicken thighs work very well and give a slightly richer flavour. Trim excess fat before cooking.

    What can I use instead of water chestnuts?

    If you cannot find water chestnuts, finely chopped celery gives a similar crunch.

    Can I make this pie without cream?

    You can replace the cream with extra stock, but the filling will be lighter and less rich.

    Is this pie suitable for freezing unbaked?

    It is best frozen after baking, as raw pastry can become uneven when baked from frozen.

    James Martin Chicken and Water Chestnut Pie
    Print

    James Martin Chicken and Water Chestnut Pie

    Recipe by Milli RoseCourse: MainCuisine: BritishDifficulty: Medium
    Servings

    4

    servings
    Prep time

    30

    minutes
    Cooking time

    40

    minutes
    Calories

    300

    kcal
    Total time

    1

    hour 

    10

    minutes

    Creamy chicken and water chestnut pie with puff pastry topping. Comforting, crisp, and full of flavour.

    Ingredients

    • 500g chicken breast, diced

    • 1 tbsp olive oil

    • 1 onion, chopped

    • 2 garlic cloves, crushed

    • 200g mushrooms, sliced

    • 227g tin water chestnuts, sliced

    • 25g butter

    • 25g plain flour

    • 300ml chicken stock

    • 150ml double cream

    • 1 tsp Dijon mustard

    • Salt and black pepper

    • 2 tbsp fresh parsley

    • 320g puff pastry

    • 1 egg, beaten

    Directions

    • Preheat the oven to 200°C or 180°C fan.
    • Brown the chicken in olive oil and set aside.
    • Cook onion, garlic, and mushrooms until soft.
    • Stir in butter and flour, then add stock to make sauce.
    • Add chicken, cream, mustard, water chestnuts, and parsley.
    • Spoon into dish, top with pastry, and brush with egg.
    • Bake until golden and rested before serving.

    Notes

    • Cool the filling slightly before adding pastry.
    • Use full-fat cream for best texture.
    • Rest the pie before serving for clean slices.
  • James Martin Chicken And Mushroom Pie

    James Martin Chicken And Mushroom Pie

    This James Martin chicken and mushroom pie is a comforting British classic with a rich, creamy filling and a crisp golden pastry top. The chicken stays tender, the mushrooms add depth, and the sauce is smooth without being heavy. It is a medium difficulty recipe that feels impressive but is very achievable at home. From start to finish, allow around 1 hour and 30 minutes.

    Ingredients

    For the filling

    • 40g unsalted butter
    • 1 tbsp olive oil
    • 1 large onion, finely chopped
    • 2 garlic cloves, crushed
    • 400g chestnut mushrooms, sliced
    • 2 tbsp plain flour
    • 300ml chicken stock
    • 150ml double cream
    • 1 tsp Dijon mustard
    • 1 tbsp fresh thyme leaves
    • Salt and black pepper, to taste

    For the chicken

    • 500g chicken breast, cut into bite-sized pieces

    For the topping

    • 320g ready-rolled puff pastry
    • 1 egg, beaten
    James Martin Chicken And Mushroom Pie

    How to Make James Martin Chicken And Mushroom Pie

    • Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the pie cooks evenly and the pastry colours nicely.
    • Cook the chicken: Heat the olive oil and half the butter in a large frying pan over medium heat. Add the chicken pieces, season lightly, and cook for 4 to 5 minutes until sealed and lightly golden. Remove to a plate.
    • Soften the vegetables: Add the remaining butter to the pan. Stir in the onion and cook gently for 5 minutes until soft. Add the garlic and mushrooms, then cook for another 6 to 8 minutes until the mushrooms release their moisture and turn golden.
    • Make the sauce: Sprinkle the flour over the vegetables and stir well. Cook for 1 minute, then gradually add the chicken stock, stirring constantly until smooth and thickened.
    • Finish the filling: Stir in the double cream, Dijon mustard, thyme, and the cooked chicken. Simmer gently for 5 minutes. Taste and adjust seasoning. Remove from the heat and allow to cool slightly.
    • Assemble the pie: Spoon the filling into a pie dish and level the surface. Lay the puff pastry over the top, trim the edges, and crimp if you like. Brush with beaten egg.
    • Bake: Bake for 30 to 35 minutes until the pastry is puffed and deep golden. Rest for 5 minutes before serving.

    Tips

    How do I stop the pastry going soggy?

    Let the filling cool slightly before topping with pastry and make sure the oven is fully preheated.

    Can I make the filling ahead of time?

    Yes, the filling can be made up to 24 hours in advance and kept chilled. Reheat gently before assembling.

    What mushrooms work best?

    Chestnut mushrooms give the best flavour, but button or a mix of wild mushrooms also work well.

    Serving Suggestions

    • Buttery mashed potatoes
    • Steamed green beans or peas
    • Simple green salad with vinaigrette

    Storage

    Room temperature

    Allow the pie to cool, then keep covered for up to 4 hours.

    Refrigerator

    Store leftovers in an airtight container for up to 3 days. Reheat in the oven until hot.

    Freezing

    The cooked filling freezes well for up to 2 months. Defrost fully before topping with pastry and baking.

    Nutrition

    • Calories: 520 kcal
    • Carbohydrates: 28g
    • Protein: 32g
    • Fat: 34g
    • Saturated fat: 18g
    • Sodium: 620mg

    Nutrition values are estimates and may vary depending on ingredients used.

    FAQs

    Can I use leftover roast chicken?

    Yes, leftover roast chicken works very well. Add it when finishing the sauce and heat gently.

    What size pie dish should I use?

    A medium pie dish around 24cm wide gives the best depth for the filling.

    Can I use shortcrust pastry instead?

    Yes, shortcrust pastry can be used, but blind bake the base if you are adding one.

    Is this pie suitable for freezing after baking?

    Yes, cool completely, wrap well, and freeze for up to 2 months.

    James Martin Chicken And Mushroom Pie
    Print

    James Martin Chicken And Mushroom Pie

    Recipe by Milli RoseCourse: MainCuisine: BritishDifficulty: Medium
    Servings

    4

    servings
    Prep time

    30

    minutes
    Cooking time

    40

    minutes
    Calories

    300

    kcal
    Total time

    1

    hour 

    10

    minutes

    Creamy chicken and mushroom pie topped with golden puff pastry. A comforting British main course.

    Ingredients

    • 500g chicken breast, diced

    • 400g chestnut mushrooms, sliced

    • 1 large onion, chopped

    • 2 garlic cloves, crushed

    • 40g unsalted butter

    • 1 tbsp olive oil

    • 2 tbsp plain flour

    • 300ml chicken stock

    • 150ml double cream

    • 1 tsp Dijon mustard

    • 1 tbsp fresh thyme

    • 320g puff pastry

    • 1 egg, beaten

    • Salt and black pepper

    Directions

    • Preheat oven to 200°C or 180°C fan.
    • Cook chicken in oil and butter until sealed. Remove from pan.
    • Soften onion, garlic, and mushrooms in the same pan.
    • Stir in flour, then add stock gradually until thickened.
    • Add cream, mustard, thyme, and chicken. Simmer briefly.
    • Spoon into pie dish and top with puff pastry.
    • Brush with egg and bake until golden and puffed.

    Notes

    • Cool filling slightly before adding pastry.
    • Use a sharp knife to cut steam holes.
    • Rest before serving for neat slices.
  • James Martin Pear Tarte Tatin

    James Martin Pear Tarte Tatin

    This James Martin pear tarte Tatin is a classic French-style dessert with a British touch. Soft pears are caramelised in butter and sugar, then topped with crisp puff pastry and baked until golden. It is rich, buttery, and beautifully balanced with gentle sweetness. Despite its elegant look, it is surprisingly straightforward and ready in about 50 minutes from start to finish.

    Ingredients

    For the caramel pear topping

    • 75g unsalted butter
    • 100g caster sugar
    • 1 tsp vanilla extract
    • 4 to 5 ripe but firm pears, peeled, halved, and cored

    For the pastry

    • 1 sheet ready-rolled all-butter puff pastry
    • Plain flour, for dusting
    James Martin Pear Tarte Tatin

    How to Make James Martin Pear Tarte Tatin

    • Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the tarte cooks evenly and the pastry turns crisp.
    • Make the caramel: Add the butter and caster sugar to a 24cm ovenproof frying pan. Heat gently until melted, then increase the heat slightly and cook until a light golden caramel forms.
    • Arrange the pears: Remove the pan from the heat. Arrange the pear halves cut-side up in a neat pattern, packing them closely. Stir in the vanilla extract.
    • Prepare the pastry: Lightly flour the work surface and roll the puff pastry slightly larger than the pan. Trim to a neat circle.
    • Assemble the tarte: Lay the pastry over the pears, tucking the edges down around the fruit with a spoon.
    • Bake: Place the pan in the oven and bake for 25 to 30 minutes until the pastry is puffed and deeply golden.
    • Rest and turn out: Remove from the oven and leave to stand for 5 minutes. Carefully invert onto a serving plate while still warm.

    Tips for the Best Pear Tarte Tatin

    How do I stop the caramel from burning?

    Keep the heat moderate and remove the pan from the hob as soon as the sugar turns golden. The caramel will continue cooking from residual heat.

    Which pears work best?

    Conference or Comice pears are ideal. They hold their shape and soften without collapsing.

    Why did my pastry turn soggy?

    This usually happens if the pears release too much liquid. Make sure they are ripe but still firm and bake until the pastry is well coloured.

    Can I make this ahead?

    It is best served fresh, but you can prepare it a few hours in advance and gently rewarm before serving.

    Serving Suggestions

    • Serve warm with vanilla ice cream
    • Pair with lightly whipped cream
    • Add a spoon of crème fraîche for contrast

    Storage

    Room temperature

    Keep covered at room temperature for up to 6 hours.

    Refrigerator

    Store leftovers in the fridge for up to 2 days. Reheat gently in the oven to refresh the pastry.

    Freezing

    Freezing is not recommended as the caramel and pears lose their texture.

    Nutrition

    • Calories: 420 kcal
    • Carbohydrates: 48g
    • Protein: 4g
    • Fat: 24g
    • Saturated fat: 14g
    • Sodium: 210mg

    Nutrition values are estimates and may vary.

    FAQs

    Can I use apples instead of pears?

    Yes, firm apples such as Braeburn or Granny Smith work well and give a slightly sharper flavour.

    What pan size is best for tarte Tatin?

    A 24cm ovenproof frying pan gives the best depth and even caramelisation.

    Do I need to blind bake the pastry?

    No, the pastry cooks directly on top of the fruit and caramel in the oven.

    Why did my tarte stick to the pan?

    It may have cooled too long. Turn it out while still warm so the caramel releases easily.

    James Martin Pear Tarte Tatin
    Print

    James Martin Pear Tarte Tatin

    Recipe by Milli RoseCourse: DessertCuisine: French, BritishDifficulty: Easy
    Servings

    4

    servings
    Prep time

    30

    minutes
    Cooking time

    40

    minutes
    Calories

    300

    kcal
    Total time

    1

    hour 

    10

    minutes

    A classic pear tarte Tatin with buttery caramel and crisp puff pastry, inspired by James Martin.

    Ingredients

    • 75g unsalted butter

    • 100g caster sugar

    • 1 tsp vanilla extract

    • 4–5 ripe pears, peeled and halved

    • 1 sheet all-butter puff pastry

    • Plain flour, for dusting

    Directions

    • Preheat oven to 200°C or 180°C fan.
    • Melt butter and sugar in an ovenproof pan until golden.
    • Arrange pears in the caramel and add vanilla.
    • Cover with puff pastry and tuck in edges.
    • Bake for 25 to 30 minutes until golden.
    • Rest briefly, then turn out and serve warm.

    Notes

    • Turn out while warm for best release.
    • Use firm pears to avoid excess liquid.
  • James Martin Victoria sponge cake with raspberries

    James Martin Victoria sponge cake with raspberries

    This James Martin Victoria sponge cake with raspberries is a beautifully light and tender cake layered with fresh cream, sharp raspberries, and a generous spread of jam. The sponge is soft, buttery, and classic, while the raspberries add freshness and balance. It is an easy, reliable bake that suits beginners and experienced bakers alike. From start to finish, it takes about 1 hour and 30 minutes, including cooling and assembling.

    Ingredients

    For the sponge cakes

    • 225g unsalted butter, softened
    • 225g caster sugar
    • 4 large eggs, at room temperature
    • 225g self-raising flour
    • 1 tsp baking powder
    • 2 tbsp milk
    • Butter, for greasing
    • Baking parchment

    For the filling and topping

    • 150ml double cream
    • 2 tbsp icing sugar
    • 4 to 5 tbsp raspberry jam
    • 200g fresh raspberries
    • Icing sugar, for dusting
    James Martin Victoria sponge cake with raspberries

    How to Make James Martin Victoria sponge cake with raspberries

    • Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line two 20cm round sandwich tins with baking parchment.
    • Mix the sponge: Add the butter, caster sugar, eggs, self-raising flour, baking powder, and milk to a large bowl. Beat with an electric mixer until pale, smooth, and fully combined.
    • Fill the tins: Divide the mixture evenly between the prepared tins and level the tops with a spatula.
    • Bake: Bake in the middle of the oven for 20 to 25 minutes until the sponges are golden, spring back when lightly pressed, and a skewer comes out clean.
    • Cool the cakes: Leave the sponges in their tins for 5 minutes, then turn out onto a wire rack and leave to cool completely.
    • Prepare the filling: Whip the double cream with the icing sugar until it holds soft peaks.
    • Assemble: Spread the raspberry jam over one sponge. Spoon over the whipped cream and scatter with fresh raspberries. Place the second sponge on top and press gently.
    • Finish: Dust the top lightly with icing sugar just before serving.

    Tips

    How do I keep the sponge light and fluffy?

    Make sure the butter is fully softened and beat the mixture just until smooth. Overmixing can make the sponge dense.

    Why did my cake sink in the middle?

    This usually happens if the oven door is opened too early or the cake is underbaked. Always wait until the sponge is set before checking.

    Can I use frozen raspberries?

    Fresh raspberries are best, but frozen can be used if fully thawed and well drained to avoid excess moisture.

    Serving Suggestions

    • Serve with a pot of freshly brewed tea
    • Add extra raspberries on the side for a sharper finish
    • Enjoy as a classic afternoon cake or light dessert

    Storage

    Room temperature

    Best eaten on the day it is assembled. Keep in a cool place for up to 12 hours.

    Refrigerator

    Store in an airtight container for up to 2 days. Bring to room temperature before serving for the best texture.

    Freezing

    The plain sponge layers can be frozen, well wrapped, for up to 3 months. Defrost fully before filling.

    Nutrition

    • Calories: 420 kcal
    • Carbohydrates: 46g
    • Protein: 6g
    • Fat: 24g
    • Saturated fat: 14g
    • Sodium: 180mg

    Nutrition values are estimates and may vary depending on ingredients used.

    FAQs

    Can I bake this as a loaf instead?

    Yes, divide the mixture between two loaf tins and increase the baking time slightly. Check for doneness with a skewer.

    What size tray bake tin works best?

    A tin around 23 x 30cm gives the ideal depth and even baking.

    Can I use wholemeal flour?

    You can replace half the flour with wholemeal, but the cake will be slightly denser.

    Is this cake suitable for children?

    Yes, it is lightly sweet and soft, making it ideal for all ages.

    James Martin Victoria sponge cake with raspberries
    Print

    James Martin Victoria sponge cake with raspberries

    Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Easy
    Servings

    4

    servings
    Prep time

    30

    minutes
    Cooking time

    40

    minutes
    Calories

    300

    kcal
    Total time

    1

    hour 

    10

    minutes

    Light and fluffy Victoria sponge inspired by James Martin, filled with raspberry jam, whipped cream, and fresh raspberries.

    Ingredients

    • 225g unsalted butter, softened

    • 225g caster sugar

    • 4 large eggs

    • 225g self-raising flour

    • 1 tsp baking powder

    • 2 tbsp milk

    • 150ml double cream

    • 2 tbsp icing sugar

    • 4–5 tbsp raspberry jam

    • 200g fresh raspberries

    • Icing sugar, for dusting

    • Butter and parchment, for tins

    Directions

    • Preheat oven to 180°C or 160°C fan. Grease and line two 20cm round tins.
    • Add all sponge ingredients to a bowl and beat until smooth.
    • Divide evenly between tins and level the tops.
    • Bake for 20 to 25 minutes until golden and cooked through.
    • Cool briefly, then turn out onto a wire rack to cool completely.
    • Whip cream with icing sugar until soft peaks form.
    • Fill with jam, cream, and raspberries. Dust with icing sugar to finish.

    Notes

    • Use room temperature eggs for a smoother batter.
    • Do not overwhip the cream or it will become grainy.
    • Sponge layers freeze well without filling.
  • James Martin Courgette Quiche

    James Martin Courgette Quiche

    This James Martin courgette quiche is a classic savoury bake with a crisp pastry base and a soft, creamy filling. The courgettes turn tender and lightly sweet as they bake, balancing beautifully with cheese and eggs. It is a straightforward recipe that suits confident beginners and experienced home cooks alike. From start to finish, it takes around 1 hour and 20 minutes, including baking and resting time.

    Ingredients

    For the pastry

    • 200g plain flour
    • 100g cold unsalted butter, diced
    • 1 large egg yolk
    • 2 to 3 tbsp cold water
    • Pinch of salt

    For the filling

    • 2 medium courgettes, thinly sliced
    • 1 tbsp olive oil
    • 4 large eggs
    • 200ml double cream
    • 100g mature cheddar cheese, grated
    • 1 small onion, finely chopped
    • Salt and freshly ground black pepper
    James Martin Courgette Quiche
    James Martin Courgette Quiche

    How to Make James Martin Courgette Quiche

    • Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the quiche cooks evenly and sets properly.
    • Make the pastry: Put the flour and salt into a bowl. Rub in the cold butter with your fingertips until the mixture looks like fine breadcrumbs. Stir in the egg yolk and enough cold water to bring it together into a soft dough.
    • Chill and line the tin: Shape the pastry into a disc, wrap, and chill for 20 minutes. Roll out on a lightly floured surface and line a 23cm loose-bottomed tart tin. Trim the edges and prick the base with a fork.
    • Blind bake: Line the pastry with baking parchment and fill with baking beans. Bake for 15 minutes, then remove the paper and beans and return to the oven for 5 minutes until lightly golden.
    • Cook the courgettes: Heat the olive oil in a frying pan. Add the onion and cook gently for 5 minutes until soft. Add the courgette slices and cook for a further 3 to 4 minutes until just tender. Season lightly and set aside to cool.
    • Mix the filling: Beat the eggs and double cream together in a bowl. Stir in the grated cheese and season with salt and black pepper.
    • Assemble the quiche: Spread the courgette and onion mixture evenly over the pastry base. Pour over the egg and cream mixture, making sure the filling spreads right to the edges.
    • Bake: Reduce the oven temperature to 180°C or 160°C fan. Bake for 30 to 35 minutes until the filling is just set and lightly golden on top.
    • Cool and serve: Leave the quiche to rest in the tin for 10 minutes before removing. Serve warm or at room temperature.

    Tips

    How do I stop the pastry from going soggy?

    Blind baking the pastry and making sure the courgettes are lightly cooked before adding them helps keep the base crisp.

    Can I make this quiche ahead of time?

    Yes, it can be baked a day in advance and kept in the fridge. Bring it to room temperature or reheat gently before serving.

    What cheese works best in this recipe?

    Mature cheddar gives a good balance of flavour, but Gruyère or a mix of hard cheeses also work well.

    Serving Suggestions

    • Serve with a green salad and a light vinaigrette
    • Pair with new potatoes or a simple tomato salad
    • Enjoy cold as part of a picnic spread

    Storage

    Room temperature

    The quiche can be kept at room temperature for up to 4 hours, making it ideal for lunch or gatherings.

    Refrigerator

    Store leftovers in an airtight container in the fridge for up to 3 days.

    Freezing

    Freeze the fully baked and cooled quiche for up to 2 months. Defrost overnight in the fridge and reheat gently in the oven.

    Nutrition

    • Calories: 380 kcal
    • Carbohydrates: 24 g
    • Protein: 14 g
    • Fat: 26 g
    • Saturated fat: 15 g
    • Sodium: 420 mg

    Nutrition values are estimates and may vary depending on ingredients used.

    FAQs

    Can I make this quiche without pastry?

    Yes, you can bake the filling in a well-greased dish for a crustless version. Reduce the baking time slightly and check for doneness.

    What size tin is best for this quiche?

    A 23cm loose-bottomed tart tin gives the ideal depth and even baking.

    Can I add other vegetables?

    Yes, peppers, spinach, or leeks work well. Cook them first to remove excess moisture.

    Can I serve this quiche cold?

    Absolutely. It slices well when cold and is perfect for picnics or packed lunches.

    James Martin Courgette Quiche
    Print

    James Martin Courgette Quiche

    Recipe by Milli RoseCourse: MainCuisine: BritishDifficulty: Easy
    Servings

    4

    servings
    Prep time

    30

    minutes
    Cooking time

    40

    minutes
    Calories

    300

    kcal
    Total time

    1

    hour 

    10

    minutes

    A classic James Martin courgette quiche with crisp pastry and a creamy, cheesy filling. Perfect for lunch, picnics, or light dinners.

    Ingredients

    • 200g plain flour

    • 100g unsalted butter, cold

    • 1 egg yolk

    • 2 medium courgettes, sliced

    • 4 large eggs

    • 200ml double cream

    • 100g mature cheddar, grated

    • 1 small onion, chopped

    • Olive oil

    • Salt

    • Black pepper

    • Cold water

    Directions

    • Preheat the oven and prepare the pastry base.
    • Blind bake the pastry until lightly golden.
    • Cook the courgettes and onion gently until tender.
    • Mix eggs, cream, and cheese in a bowl.
    • Assemble the quiche and bake until just set.
    • Cool slightly before serving.

    Notes

    • Blind baking helps keep the base crisp.
    • Let the quiche rest before slicing for clean cuts.
    • Leftovers keep well in the fridge for up to 3 days.
  • James Martin Pineapple Tarte Tatin

    James Martin Pineapple Tarte Tatin

    This James Martin Pineapple Tarte Tatin is a beautifully simple upside down dessert with soft caramelised fruit and crisp, buttery pastry. The pineapple turns golden and tender as it bakes, with a rich caramel that balances sweetness and gentle sharpness. It is surprisingly easy to make and feels special enough for guests while staying approachable for home bakers. From start to finish, it takes about 50 minutes.

    Ingredients

    For the caramelised pineapple

    • 75g unsalted butter
    • 100g light brown sugar
    • 1 medium ripe pineapple, peeled, cored, and sliced into rings
    • 1 tsp vanilla extract

    For the pastry

    • 1 sheet ready rolled all butter puff pastry
    • Plain flour, for dusting
    James Martin Pineapple Tarte Tatin

    How to Make James Martin Pineapple Tarte Tatin

    • Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the tart cooks evenly and the pastry rises well.
    • Make the caramel: Place a 24cm ovenproof frying pan over medium heat. Add the butter and allow it to melt gently. Stir in the brown sugar and cook for 2 to 3 minutes until dissolved and lightly bubbling.
    • Add the pineapple: Arrange the pineapple slices neatly over the caramel. Cook for 5 minutes, turning once, until lightly golden. Stir in the vanilla, then remove from the heat.
    • Prepare the pastry: Lightly flour the work surface and roll the puff pastry slightly larger than the pan. Carefully lay it over the pineapple, tucking the edges down inside the pan.
    • Bake: Place the pan in the oven and bake for 25 to 30 minutes until the pastry is puffed and deep golden.
    • Rest and turn out: Remove from the oven and leave to rest for 5 minutes. Carefully place a large plate over the pan and invert in one confident movement.
    • Serve: Lift off the pan gently and spoon any extra caramel over the top before serving warm.

    Tips for Perfect Pineapple Tarte Tatin

    How do I stop the caramel from burning?

    Keep the heat at medium and watch closely once the sugar melts. If it darkens too quickly, remove the pan from the heat briefly.

    Can I use tinned pineapple instead?

    Yes, but drain it very well and pat dry. Fresh pineapple gives the best texture and flavour.

    Why is my pastry soggy?

    Make sure the oven is fully preheated and bake until the pastry is deeply golden. A pale pastry often means it needs more time.

    How do I turn it out neatly?

    Let it rest for a few minutes, then invert while still warm. Cold caramel can stick to the pan.

    Serving Suggestions

    • Serve warm with vanilla ice cream
    • Pair with lightly whipped cream
    • Add a spoon of crème fraîche for balance

    Storage

    Room temperature

    This tart is best eaten fresh but can sit at room temperature for up to 6 hours.

    Refrigerator

    Store covered in the fridge for up to 2 days. Reheat gently in the oven before serving.

    Freezing

    Freezing is not recommended as the caramel and pineapple lose their texture.

    Nutrition

    • Calories: 380 kcal
    • Carbohydrates: 45g
    • Protein: 4g
    • Fat: 22g
    • Saturated fat: 13g
    • Sodium: 210mg

    Nutrition values are estimates and may vary.

    FAQs

    Can I make this tart in advance?

    You can prepare it a few hours ahead and reheat gently in the oven before serving.

    What pan size works best?

    A 24cm ovenproof frying pan gives even caramelisation and the right depth.

    Can I use shortcrust pastry?

    Puff pastry is best for lift and texture, but shortcrust can be used for a firmer base.

    Is this dessert very sweet?

    The pineapple adds natural sharpness which balances the caramel well.

    James Martin Pineapple Tarte Tatin
    Print

    James Martin Pineapple Tarte Tatin

    Recipe by Milli RoseCourse: DessertCuisine: FrenchDifficulty: Easy
    Servings

    4

    servings
    Prep time

    30

    minutes
    Cooking time

    40

    minutes
    Calories

    300

    kcal
    Total time

    1

    hour 

    10

    minutes

    Golden caramelised pineapple topped with crisp puff pastry, baked and turned out for a classic upside down dessert.

    Ingredients

    • 75g unsalted butter

    • 100g light brown sugar

    • 1 fresh pineapple, prepared

    • 1 tsp vanilla extract

    • 1 sheet puff pastry

    • Plain flour, for dusting

    Directions

    • Preheat the oven to 200°C or 180°C fan.
    • Melt butter and sugar in an ovenproof pan to make caramel.
    • Add pineapple and cook until lightly golden.
    • Cover with puff pastry and tuck in edges.
    • Bake until pastry is puffed and golden.
    • Rest briefly, then invert onto a plate.

    Notes

    • Use ripe but firm pineapple for best results.
    • Turn out while warm for a clean release.
  • James Martin Beef and Ale Pie

    James Martin Beef and Ale Pie

    Ingredients

    For the beef filling

    • 800g beef chuck or braising steak, cut into large chunks
    • 2 tablespoons plain flour
    • Salt and freshly ground black pepper
    • 2 tablespoons vegetable oil
    • 1 large onion, finely chopped
    • 2 carrots, thickly sliced
    • 2 garlic cloves, crushed
    • 2 tablespoons tomato purée
    • 500ml dark ale
    • 300ml beef stock
    • 2 teaspoons Worcestershire sauce
    • 1 bay leaf

    For the topping

    • 320g ready rolled puff pastry
    • 1 egg, beaten
    James Martin Beef and Ale Pie
    James Martin Beef and Ale Pie

    How to Make James Martin Beef and Ale Pie

    • Prepare the oven: Preheat the oven to 160°C or 140°C fan. Place a shelf in the centre so the casserole cooks gently and evenly.
    • Coat and brown the beef: Toss the beef with flour, salt and pepper. Heat the oil in a large ovenproof casserole and brown the beef in batches. Remove and set aside.
    • Cook the vegetables: Add the onion and carrots to the same pan and cook for 5 minutes until softened. Stir in the garlic and tomato purée and cook for 1 minute.
    • Build the sauce: Return the beef to the pan. Pour in the ale and stock, then add Worcestershire sauce and the bay leaf. Bring to a gentle simmer.
    • Slow cook the filling: Cover with a lid and place in the oven for about 2 hours until the beef is meltingly tender and the gravy is rich and thick.
    • Assemble the pie: Increase the oven temperature to 200°C or 180°C fan. Transfer the beef filling to a pie dish and allow it to cool slightly.
    • Add the pastry: Lay the puff pastry over the dish, trim the edges, and crimp if you like. Brush generously with beaten egg.
    • Bake until golden: Bake for 25 to 30 minutes until the pastry is puffed, crisp, and deeply golden.

    Tips for the Best Beef and Ale Pie

    How do I stop the pastry from going soggy?

    Let the filling cool slightly before adding the pastry and bake the pie on a hot tray to encourage a crisp base.

    Which ale works best?

    A dark, malty ale gives the richest flavour, but avoid anything overly bitter as it can overpower the beef.

    Can I make the filling ahead?

    Yes, the filling can be made a day in advance. It actually tastes better once the flavours have settled.

    Serving Suggestions

    • Buttery mashed potatoes
    • Steamed green beans or peas
    • Traditional mushy peas
    • Rich onion gravy on the side

    Storage

    Room temperature

    Allow the pie to cool, then keep covered for up to 4 hours.

    Refrigerator

    Store leftovers in an airtight container for up to 3 days. Reheat thoroughly before serving.

    Freezing

    The cooked filling freezes well for up to 3 months. Defrost fully before topping with pastry and baking.

    Nutrition

    • Calories: 620 kcal
    • Carbohydrates: 38g
    • Protein: 42g
    • Fat: 34g
    • Saturated fat: 14g
    • Sodium: 780mg

    Nutrition values are estimates and may vary depending on ingredients used.

    FAQs

    Can I make beef and ale pie in advance?

    Yes, you can prepare the filling a day ahead and store it in the fridge. Add the pastry and bake on the day of serving.

    What cut of beef is best for beef and ale pie?

    Braising steak or beef chuck works best as it becomes tender and flavoursome during slow cooking.

    Can I use shortcrust instead of puff pastry?

    Yes, shortcrust pastry works well if you prefer a firmer topping, though puff pastry gives a lighter finish.

    Does the alcohol cook out of the ale?

    Yes, the alcohol evaporates during the long cooking time, leaving behind a rich, malty flavour.

    James Martin Beef and Ale Pie
    Print

    James Martin Beef and Ale Pie

    Recipe by Milli RoseCourse: MainCuisine: BritishDifficulty: Medium
    Servings

    4

    people
    Prep time

    25

    minutes
    Cooking time

    1

    hour 

    30

    minutes
    Total time

    115

    minutes
    Calories

    620

    kcal

    1

    hour 

    55

    minutes

    Rich and comforting beef and ale pie with tender beef cooked in a deep ale gravy and topped with crisp golden puff pastry.

    Ingredients

    • 800g beef chuck or braising steak, cut into chunks

    • 2 tbsp plain flour

    • 2 tbsp vegetable oil

    • 1 large onion, chopped

    • 2 carrots, sliced

    • 2 cloves garlic, crushed

    • 500ml dark ale

    • 300ml beef stock

    • 2 tbsp tomato purée

    • 2 tsp Worcestershire sauce

    • 1 bay leaf

    • Salt and black pepper

    • 320g ready rolled puff pastry

    • 1 egg, beaten

    Directions

    • Preheat the oven to 160°C or 140°C fan. Toss the beef with flour, salt and pepper.
    • Heat oil in a large casserole and brown the beef in batches. Remove and set aside.
    • Add onion and carrots to the pan and cook until softened. Stir in garlic and tomato purée.
    • Return beef to the pan. Pour in ale and stock, then add Worcestershire sauce and bay leaf.
    • Cover and cook in the oven for about 2 hours until the beef is tender and the sauce thick.
    • Increase oven to 200°C or 180°C fan. Transfer filling to a pie dish.
    • Top with puff pastry, trim edges, and brush with beaten egg.
    • Bake for 25 to 30 minutes until golden and crisp.

    Notes

    • Use a good quality ale for deeper flavour.
    • Allow filling to cool slightly before adding pastry.
    • Serve straight from the oven for best texture.
  • James Martin Apple Pie

    James Martin Apple Pie

    This classic James Martin Apple Pie is everything a proper British pudding should be. Crisp, buttery pastry wrapped around soft, cinnamon scented apples with just the right balance of sweetness and sharpness. It is a medium difficulty bake that feels rewarding without being fussy, and it comes together comfortably in about 1 hour 30 minutes from start to finish.

    Ingredients

    For the shortcrust pastry

    • 250g plain flour
    • 125g cold unsalted butter, cubed
    • 2 tbsp caster sugar
    • 1 large egg yolk
    • 2 to 3 tbsp cold water
    • Pinch of salt

    For the apple filling

    • 700g Bramley apples, peeled, cored, and sliced
    • 100g caster sugar
    • 1 tsp ground cinnamon
    • 1 tbsp lemon juice
    • 2 tbsp cornflour
    • 25g unsalted butter, diced

    For finishing

    • 1 egg, beaten
    • 1 tbsp demerara sugar
    James Martin Apple Pie

    How to Make James Martin Apple Pie

    • Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the pie cooks evenly and the pastry colours nicely.
    • Make the pastry: Put the flour, salt, and butter into a large bowl. Rub together with your fingertips until the mixture looks like fine breadcrumbs. Stir in the sugar, egg yolk, and enough cold water to bring it together into a smooth dough.
    • Chill the dough: Shape the pastry into a flat disc, wrap it, and chill for 20 minutes. This helps the pastry relax and makes rolling easier.
    • Prepare the filling: Place the sliced apples into a bowl. Add the sugar, cinnamon, lemon juice, and cornflour. Toss gently until the apples are evenly coated.
    • Line the tin: Roll out two thirds of the pastry and use it to line a 23cm pie dish. Let the excess hang over the edge.
    • Fill the pie: Spoon the apple mixture into the pastry case and dot with the diced butter.
    • Add the lid: Roll out the remaining pastry and place it over the apples. Press the edges together, trim neatly, and crimp if you like. Cut a small steam hole in the centre.
    • Finish and bake: Brush the top with beaten egg and sprinkle with demerara sugar. Bake for 40 to 45 minutes until golden and bubbling.
    • Cool slightly: Leave the pie to stand for at least 15 minutes before slicing so the filling can settle.

    Tips for the Best Apple Pie

    How do I stop the pastry from shrinking?

    Always chill the pastry before baking and avoid stretching it when lining the dish. Gentle handling makes a big difference.

    Which apples work best?

    Bramley apples give the best balance of sharpness and texture, but you can mix in a sweeter apple if you prefer.

    How do I avoid a soggy base?

    Using cornflour in the filling helps absorb excess juice. Baking on a preheated tray also improves the base.

    Serving Suggestions

    • Serve warm with thick custard
    • Pair with vanilla ice cream
    • Add lightly whipped cream for a classic finish

    Storage

    Room temperature

    The pie keeps well for up to 1 day covered loosely.

    Refrigerator

    Store for up to 3 days in an airtight container. Reheat gently before serving.

    Freezing

    Freeze baked and cooled pie for up to 3 months. Defrost overnight and warm in the oven.

    Nutrition

    • Calories: 420 kcal
    • Carbohydrates: 58g
    • Protein: 6g
    • Fat: 20g
    • Saturated fat: 12g
    • Sodium: 180mg

    Nutrition values are estimates and may vary based on ingredients used.

    FAQs

    Can I make this pie ahead of time?

    Yes, you can bake it a day in advance and reheat gently before serving.

    Do I need to pre cook the apples?

    No, the apples soften perfectly during baking and keep a better texture.

    Can I use ready made pastry?

    Yes, good quality ready made shortcrust works well if you are short on time.

    Is this pie suitable for freezing?

    Yes, freeze once baked and fully cooled for best results.

    James Martin Apple Pie
    Print

    James Martin Apple Pie

    Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Medium
    Servings

    4

    servings
    Prep time

    30

    minutes
    Cooking time

    40

    minutes
    Calories

    300

    kcal
    Total time

    1

    hour 

    10

    minutes

    A classic British apple pie with buttery shortcrust pastry and a softly spiced apple filling.

    Ingredients

    • 250g plain flour

    • 125g unsalted butter

    • 2 tbsp caster sugar

    • 1 egg yolk

    • 700g Bramley apples

    • 100g caster sugar

    • 1 tsp cinnamon

    • 1 tbsp lemon juice

    • 2 tbsp cornflour

    • 1 egg, beaten

    • Demerara sugar

    • Pinch of salt

    Directions

    • Preheat oven to 200°C or 180°C fan.
    • Make the shortcrust pastry and chill.
    • Mix apples with sugar, spice, and cornflour.
    • Line pie dish and add filling.
    • Top with pastry lid, glaze, and bake until golden.

    Notes

    • Use cold butter for the flakiest pastry.
    • Let the pie rest before slicing.
    • Serve warm for best flavour.
  • James Martin Yorkshire Puds

    James Martin Yorkshire Puds

    These James Martin Yorkshire puds are everything a proper Sunday roast deserves. Crisp, golden edges with a light, airy centre and a rich savoury flavour that comes from hot fat and a well rested batter. This is a straightforward recipe that suits confident beginners and experienced cooks alike. From start to finish, you can have perfect Yorkshire puddings on the table in about 40 minutes.

    Ingredients

    For the Yorkshire pudding batter

    • 140g plain flour
    • 4 large eggs, at room temperature
    • 200ml whole milk
    • ½ tsp fine sea salt

    For baking

    • 4 tbsp beef dripping or vegetable oil
    James Martin Yorkshire Puds

    How to Make James Martin Yorkshire Puds

    • Prepare the oven: Preheat the oven to 220°C or 200°C fan. Place a standard 12 hole muffin tin on the middle shelf. Add a little fat to each hole and heat the tin for at least 10 minutes until the fat is smoking hot.
    • Mix the batter: Sift the flour and salt into a bowl. Make a well in the centre, add the eggs, then gradually whisk in the milk until smooth and lump free.
    • Rest the batter: Leave the batter to rest at room temperature for 20 to 30 minutes. This helps create lighter puddings with better rise.
    • Fill the tin: Carefully remove the hot tin from the oven. Pour the batter evenly into each hole, filling them about halfway. Work quickly so the fat stays hot.
    • Bake until risen: Return the tin to the oven immediately and bake for 20 to 25 minutes until the puddings are well risen, deep golden, and crisp.
    • Cool slightly and serve: Remove from the oven and serve straight away for best texture and flavour.

    Tips for Perfect Yorkshire Puddings

    Why didn’t my Yorkshire puddings rise?

    The oven and fat must be very hot before adding the batter. Cold oil or opening the oven door too early will stop them rising properly.

    Should I rest the batter?

    Yes, resting the batter allows the flour to hydrate fully and improves the rise and texture.

    Can I use vegetable oil instead of beef dripping?

    Yes, vegetable oil works well, but beef dripping gives a deeper, more traditional flavour.

    Why are my puddings soft instead of crisp?

    This usually means they need a few more minutes in the oven or the fat was not hot enough at the start.

    Serving Suggestions

    • Serve with roast beef and rich onion gravy
    • Pair with roast chicken and seasonal vegetables
    • Fill with sausages for classic toad in the hole

    Storage

    Room temperature

    Yorkshire puddings are best eaten fresh, but they can sit at room temperature for up to 2 hours before serving.

    Refrigerator

    Store cooled puddings in an airtight container for up to 2 days. Reheat in a hot oven to restore crispness.

    Freezing

    Freeze fully cooled Yorkshire puddings for up to 3 months. Reheat directly from frozen at 200°C until hot and crisp.

    Nutrition

    • Calories: 130 kcal
    • Carbohydrates: 12g
    • Protein: 5g
    • Fat: 7g
    • Saturated fat: 2g
    • Sodium: 160mg

    Nutrition values are estimates and may vary depending on ingredients used.

    FAQs

    Can I make Yorkshire pudding batter ahead of time?

    Yes, you can make the batter up to 24 hours in advance and keep it covered in the fridge. Bring it back to room temperature before baking.

    What tin works best for Yorkshire puddings?

    A metal muffin tin gives the best rise and crisp edges. Avoid silicone as it does not heat up enough.

    Can I use plain flour instead of self raising flour?

    Yes, plain flour is correct for Yorkshire puddings. Self raising flour will affect the texture.

    Why must the oil be smoking hot?

    Very hot oil creates instant steam when the batter is added, which is essential for a good rise.

    James Martin Yorkshire Puds
    Print

    James Martin Yorkshire Puds

    Recipe by Milli RoseCourse: Side DishCuisine: BritishDifficulty: Easy
    Servings

    4

    servings
    Prep time

    30

    minutes
    Cooking time

    40

    minutes
    Calories

    300

    kcal
    Total time

    1

    hour 

    10

    minutes

    Crisp, golden Yorkshire puddings with a light, airy centre. A classic British side dish perfect for roast dinners.

    Ingredients

    • 140g plain flour

    • 4 large eggs

    • 200ml whole milk

    • ½ tsp fine sea salt

    • 4 tbsp beef dripping or vegetable oil

    Directions

    • Preheat oven to 220°C (200°C fan) and heat fat in a muffin tin until smoking hot.
    • Whisk flour, salt, eggs, and milk until smooth.
    • Rest the batter for 20 to 30 minutes.
    • Pour batter into hot tin and bake until risen and golden.
    • Serve immediately for best texture.

    Notes

    • Always use a metal tin for best results.
    • Do not open the oven door during baking.
    • Yorkshire puddings freeze well once cooled.

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