James Martin makes a Yorkshire pudding from his grandmother’s recipe on today’s Saturday Kitchen.

To make James’s Yorkshire pudding, place 255g of flour and a little salt and freshly ground black pepper into a bowl. Add the 8 free-range eggs, mixing in with a whisk, then gradually pour a pint of milk, mixing slowly to prevent lumps forming.

Cover the bowl with clingfilm and chill in the fridge overnight.

Preheat the oven to 220C/425F/Gas 7.

Put a little dripping in four non-stick Yorkshire pudding tins. Place the tins in the oven until smoking hot.

Remove from the oven and quickly fill the moulds with the batter. Return to the oven and cook for 20-25 minutes.

Turn the oven down to 190C/375F/Gas 5 and cook for a further 10 minutes to set the bottom of the puddings.

Remove from the oven and serve.