James Martin has shared a range of delicious recipes over his career and one that he’s perfected is his Yorkshire puddings.
Yorkshire puddings are a staple for many when it comes to a Sunday roast, especially this Easter period.
Light and fluffy as souffles, Yorkshire puddings are made of a runny batter with eggs, milk, and flour that is whisked together before resting.
To make his “legendary” Yorkshire puddings, James claims that good quality ingredients are “essential”, particularly for the flour and milk used.
James shared that semi-skimmed or skimmed milk just won’t do – it has to be blue top for the rich flavour.
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
Start by preheating the oven to 220 degrees and add all of the ingredients to a bowl before whisking them together.
Then cover and allow the mixture to rest in the fridge overnight so that the Yorkshire puddings will rise well.
You can cook the puddings right away, but there is a chance they will not be as big as they should be.
When ready to cook, put the dripping into pudding moulds and put in the oven until smoking hot.
Ladle the mix into the trays or pour from a jug and cook for 30 minutes. After 30 minutes open the oven door for a couple of seconds to allow the steam in the oven to escape.
Reduce the oven temperature to 200ºC and continue cooking for five to 10 minutes more until the Yorkshire puddings are “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.
