Sunday dinner just isn't complete without Yorkshire puddings and an expert has shared his authentic recipe and method.
James Martin, a TV chef from Yorkshire, showed off his skills on This Morning with presenters Alison Hammond and Dermot O'Leary to show them how he goes about making the popular dish.
The food expert whipped up a batch of giant Yorkshire puddings as he declared that people should never use semi-skimmed milk or olive oil when making the dish, reports the Express.
"He’s the master of Yorkshire puddings," Alison said in the segment back in 2021. "What went wrong firstly, with my Yorkshire puddings? And secondly, am I right in saying pancake mix is Yorkshire pudding mix?"
"That's where you're wrong first of all," the chef replied. "The quality of ingredients [is important], get the best you can afford."
Alison remarked: "Flour is flour isn't it?"
James replied: "No, it's not. Flour isn't flour. Anyone into baking or making bread will understand - the best quality you can afford.
"[You need] Plain flour - eight ounces, eight eggs, and a pint of full-fat milk, never ever semi-skimmed."
He explained: "You take all the goodness out of milk [when it’s semi-skimmed] and you're about to cook it in dripping so it's a waste of your time getting semi-skimmed milk.
Dermot asked James: "Should you be using olive oil?" And he remarked: "Never olive oil - we don't have any olives in Yorkshire funny enough!"
James then whipped up the pudding throughout the segment, with Alison saying: "Look at the size of it! That is so big," when she saw the final product.
The chef added: "Where I'm from, you'd have this for a starter, then another one for your main course, and then another one and eat it with jam or honey."
James Martin's gravy for Yorkshire puddings
Ingredients:
- Two onions, peeled and sliced
- 25g butter
- 50ml Madeira
- One tbsp Marmite or Bovril
- Two tbsp Bisto gravy granules
- 500ml beef stock
Method:
- Warm some butter in a pan on the hob, and cook the onions until deeply coloured.
- Add the Madeira, marmite, Bisto and stock into the saucepan. Stir gently and bring to a boil.
- When it's thickened, serve it with the cooked Yorkshire puddings.
Don't miss the latest news from around Scotland and beyond. Sign up to our daily newsletter here.
