There’s nothing better than a fluffy Yorkshire pudding on your Sunday lunch. But while they seem simple to make, home cooks might struggle to achieve the perfect airy finish.
Chef James Martin has, however, revealed his top tips for creating Yorkshire puddings, ideal for enjoying over the festive period.
James described the classic treat as akin to soufflés in their lightness and airiness, made with a straightforward mix of eggs, milk, and flour, all whisked together before being given some time to rest for optimum fluffiness.
For what he calls his “legendary” Yorkshire puddings, James emphasises the importance of quality, highlighting the necessity of full-fat milk for achieving that sumptuously rich flavour, reports the Express.
He also imparted a crucial tip for eager chefs at home – Yorkshires need their space and heat to flourish, explaining: “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.”
Here’s everything you need to know if you fancy giving James’ recipe a go.
James Martin’s Yorkshire pudding recipe
Ingredients
- 200g flour
- 8 eggs
- 1 pint of full-fat milk
- 8 teaspoons of dripping, duck or goose fat
Method
Start by preheating your oven to 220 degrees. Whisk all the ingredients in a bowl, then let the mixture chill out in the fridge overnight to guarantee a fantastic rise.
While you can bake them straight away, resting assures they’ll puff up to their full potential.
When you’re ready to cook, get the dripping sizzling in pudding moulds before adding in the batter. For perfect Yorkshires, ladle your batter into the trays or simply pour it in from a jug. Let them bake for half an hour.
After those 30 minutes are up, quickly open your oven door briefly just enough to release any built-up steam. Then drop down your temperature to 200C for another five to ten minutes.
James also has a special gravy recipe, ensuring it’s quick to make and absolutely delicious with Yorkshire puddings.
Ingredients for the gravy
- Three onions, peeled and sliced
- 25g butter
- 100ml Madeira
- 25ml sherry
- 500ml veal jus
- 50ml red wine
Method
The secret lies in perfectly caramelised onions. Begin by melting the butter slowly in a pan over low heat, stirring occasionally until the onions are nicely caramelised.
Then, bring together Madeira, sherry, and veal jus to a boil, aiming to reduce the volume by half, ready to be poured over those crispy Yorkshires.