James Martin's 'legendary' Yorkshire pudding recipe will change Sunday roasts
There's nothing more quintessentially British than a good Sunday roast. Whichever meat you opt for, it tastes delicious with carrots, spuds, cauliflower cheese, stuffing, and of course lashings and lashings of gravy. And if you're the sort of family that believes it's a non-negotiable to have a Yorkshire pudding on your dinner, TV chef James Martin couldn't agree more.
He took to his website to share his 'legendary' recipe, and claimed that it's simple to master - especially as you only need four ingredients. He said: "Good quality ingredients are essential, try and buy the best flour that you can. 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!"
According to James, for the perfect Yorkshire puds to serve 12 people (or six who are very hungry!), you'll need:
- 200g /8oz flour
- 8 eggs
- 1 pint milk, full fat
- 8 tsp dripping, duck fat or goose fat
Once they're out of the oven, they'll be golden brown (Getty Images/iStockphoto)The method is so simple too, you just need to preheat the oven to 220°C, then whisk "all the ingredients for the Yorkshire puddings together in a bowl." You'll then need to cover the mixture up, and allow it to rest in the fridge overnight.
"Put the dripping into pudding moulds and put in the oven until smoking hot", James recommends. "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 5–10 minutes more until the Yorkshire puddings are crisp and golden."
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And if you're looking for a mouth-watering roast potato recipe for your Sunday roast, Tom Kerridge has got just the thing for you.
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