Who do you turn to for the perfect recipe for Yorkshire puddings? Well, James Martin has the geography on his side — he was born in Malton in North Yorkshire. The former presenter of Saturday Kitchen learnt how to make Yorkshires from his grandmother and says she made the best ones in the county. On the other hand, there’s Tom Kerridge, the man who transformed pub grub into two-star Michelin fine dining at his pub, The Hand and Flowers, in Marlow. Their recipes differ, but there’s one thing these chefs agree on: one of the keys to making Yorkshire puddings rise and shine is how long you’re prepared to leave the batter to rest before cooking with it. So when Saturday comes, start thinking about your Sunday pud . . .
James Martin’s Yorkshire puddings
Serves 6
Ingredients
200g plain flour
Sea salt and freshly ground black pepper
8 eggs
600ml whole milk
40g dripping
Method
1. Put the flour into a large bowl and season well. Mix together and make a well in the middle. Stir in the eggs, one at a time, then slowly pour in the milk, whisking continuously until the batter is smooth. Chill in the fridge for at least 30 min or for up to one day.
2. When you’re ready to cook preheat the oven to 220C (200C fan)/gas 7.
3. To bake the Yorkshires, spoon 1 teaspoon of dripping into each of the holes in a 12-hole large muffin tin then heat it in the oven for 5 min until the dripping is hot. Carefully ladle the batter into each hole then bake for 30 min until the Yorkshires are well risen and browned.
4. Serve them as a side with roasted, herb-coated beef, roasted beetroots, and a red wine and veal jus.
Adapted from James Martin’s Great British Adventure, published by Quadrille at £25. Photography © Peter Cassidy
Advertisement
Tom Kerridge’s Yorkshire puddings
Serves 4-6
Ingredients
450g plain flour
750ml milk
8 eggs
Method
1. Make the Yorkshire pudding batter at least 4 hours before you plan to cook. Put the flour into a mixing bowl and make a well in the centre. Whisk the milk and eggs together, then slowly whisk them into the flour to form a batter. Do not overmix — some lumps are OK. Leave the batter to stand at room temperature.
2. Preheat the oven to 220C/gas 7. Put a small amount of vegetable oil in the base of 8 Yorkshire pudding moulds and put the moulds in the oven while it is heating.
3. When the oven reaches the correct temperature and the oil is very hot, pour in the batter. Return the moulds to the oven and bake the Yorkshire puddings for about 25 min, until well risen, puffy and golden brown. Serve them as a side with a roasted, treacle-cured beef, roast potatoes, wilted spinach and a red wine sauce.
Tom’s tip
If you have two ovens, use one to roast the potatoes and Yorkshire puddings at a high temperature and the other to roast the beef at a low temperature. That way you can work out the timings and everything is perfectly cooked and ready to serve at the same time. Sunday lunch has never been easier.
Adapted from Tom Kerridge’s Proper Pub Food, published by Bloomsbury Absolute at £20
