HOW TO MAKE JAMES MARTIN'S 'LEGENDARY' YORKSHIRE PUDDINGS WITH GRAVY
Beloved British chef James Martin has an incredible array of recipes up his sleeve, and is well-versed in cooking the perfect roast. A blog entitled James Martin shared how to make the chef's delicious but easy Yorkshire puddings.
Having guests round for tea this weekend and thinking of impressing them with a roast dinner?
James Martin's Yorkshire puddings are perfect served on the side of roast beef or James' beautiful beef bourguignon.
However, the British favourite side dish can go with just about any roast dinner, meat or vegetarian.
For those looking for a Yorkshire pud fix without the rest of the roast, why not go for a toad in the hole, adding mash, peas and a sausage to each pudding?
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Alternatively, stuff the Yorkshire puddings with salad, falafel and pickled chillies, suggested Felicity Cloake for The Guardian.
If you can't wait until dinner for your Yorkshire pudding, it makes an interesting - yet delicious - addition to a brunch alongside red or brown sauce, sausages, baked beans - the lot.
James Martin's recipe makes 12 Yorkshire puddings but quantities can be amended depending on the number of diners and how hungry they are.
In one cooking video where he demonstrated how to make the recipe, James revealed that it's his "grandmother's recipe".
Ingredients
For the Yorkshire puddings
200g /8oz flour
Eight eggs
One pint milk, full fat
Eight tsp dripping, duck fat or goose fat
For the gravy
Three onions, peeled and sliced
25g butter
100ml madeira
25ml sherry
500ml veal jus
50ml red wine
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Method
For the Yorkshire puddings
1. Preheat the oven to 220°C.
2. Whisk the Yorkshire pudding ingredients in a bowl.
3. Cover and allow to rest in the fridge overnight. For those prepping on the same day as eating, leave it in the fridge for at least two hours.
3. Put the dripping into pudding moulds and place in the oven until smoking hot.
4. Ladle the mix into the trays or pour from a jug and cook for 30 minutes. Then, open the oven door for a couple of seconds to allow the steam in the oven to escape before closing it gently. Reduce the oven temperature from 220°C to 200ºC and cook for five to 10 minutes more until the puddings are crisp and golden.
For the gravy
1. Melt the butter in a pan over a low heat and cook the onions until deeply coloured.
2. Add the Madeira wine, sherry and stock into a saucepan and bring to the boil.
3. Reduce by half and pour on top of the delicious Yorkshire puddings.
The blog called the chef's Yorkshire pudding recipe "legendary" and offered some advice for those who want to try it: "Good quality ingredients are essential, try and buy the best flour that you can."
While it's not the quickest to prep, James Martin's Yorkshire puddings with gravy are worth the wait.
What's great about it is that there aren't too many ingredients so budding chefs won't have to spend loads of money on things they won't use again.
For a sweet treat after dinner, why not try James' "easy" puff pastry apple pies, which the chef describes as "simple but delicious"?