Yorkshire puddings will be taller and softer with James Martin's extra ingredient
Yorkshire puddings are a staple on roast dinners, and James Martin has shared a simple recipe that gives a 'beautiful' rise
Yorkshire puddings are an essential part of any proper roast dinner, and whilst they can be prepared in numerous ways, achieving that perfect rise and mouth-watering taste is what matters most.
Celebrity chef James Martin has dished out countless roast dinner recipes over the years, with his legendary Yorkshire pudding method standing out amongst them. The recipe guidance explained: "James Martin uses a lot of eggs in this Yorkshire pudding recipe for extra lift and a softer texture. Beef dripping adds extra flavour."
This creates 12 generous puddings, with James suggesting the batter should be prepared the evening before, reports the Express.
James Martin's Yorkshire Puddings
Ingredients
- 225g plain flour
- Eight free-range eggs
- 600ml milk
- 55g beef dripping
Method
Combine the flour with a pinch of salt and pepper in a mixing bowl. Crack in the eggs and blend with a whisk or fork until the mixture becomes smooth.
Slowly incorporate the milk, stirring gently to avoid any lumps developing.
Wrap the bowl with clingfilm and leave it in the fridge overnight. The recipe guidance noted: "Resting the Yorkshire pudding batter is important as it allows the gluten in the flour to relax.
"This means it will be more stretchy when it's time to cook the puddings, and you will see them rise beautifully in the oven."
Heat your oven to 220°C/200°C Fan, then place a small amount of the dripping into each compartment of three four-hole Yorkshire pudding trays. Pop the trays in the oven until piping hot.
Take them out and swiftly pour in the batter. Each compartment should be roughly half filled.
Place back in the oven and bake for 20 to 25 minutes. Quickly open the oven door to let any steam out.
Then, reduce the temperature to 190°C/170°C Fan and continue cooking for an additional 10 minutes until the Yorkshire puddings are crisp and have set their shape.
Take them out of the oven and serve straight away with your roast dinner.