Celebrity chef James Martin has sparked debate by revealing his ultimate method for creating perfect Yorkshire puddings, issuing a firm warning against using a specific piece of kitchen equipment that he says ruins the classic British side dish.
The Forbidden Appliance and the '8-Egg' Rule
During an appearance on ITV's This Morning, the Saturday Morning presenter tackled a viewer's plea for help. Julie had called in, complaining that her Yorkshire puddings were consistently a disaster. James Martin's solution was both simple and, to some, shocking.
He insisted on a specific ratio: "Eight eggs, eight ounces of flour and a pint of milk." Anticipating pushback on the quantity, he firmly added, "Don't moan about the amount of eggs, you need eight eggs."
More controversially, he pinpointed a common modern kitchen habit as the primary culprit for flat, stodgy results. Martin stated that many home cooks rely on stand mixers or electric whisks to speed up the batter-making process, but this is a critical error.
"Mix everything by hand, you don't want to do it by machine, else it toughens up the flour," he warned, explaining that overworking the gluten with mechanical force leads to a less-than-airy pudding.
Secrets Beyond the Batter: Resting and Oven Discipline
The ban on electric mixers is just one part of Martin's formula for success. He emphasised that the batter must be prepared well in advance, ideally 4-5 hours before cooking or, even better, left to rest overnight in the fridge. This resting period allows the starch molecules to fully hydrate, resulting in a lighter, crispier rise.
Oven management is another non-negotiable. Martin stressed that Yorkshire puddings must be the only item in the oven during cooking, as the temperature needs to remain consistently high for them to cook properly. He also advised cooks to resist the temptation to peek, issuing a strict instruction to never open the oven door fully during the crucial initial cooking phase.
The Full James Martin Method for Perfect Yorkshires
To achieve the chef's signature puddings, follow his complete recipe and technique.
Ingredients:
- Eight eggs
- Eight ounces of plain flour
- One pint of full-fat milk
- Eight teaspoons of dripping, duck fat, or goose fat
Method:
- Whisk all the Yorkshire pudding ingredients together thoroughly in a bowl by hand.
- Cover the bowl and allow the batter to rest in the refrigerator overnight.
- When ready to cook, preheat your oven to 220°C (425°F/Gas 7).
- Place a teaspoon of fat into each compartment of a Yorkshire pudding tin or muffin tray and put it in the oven until the fat is smoking hot.
- Carefully remove the hot tray, quickly ladle the chilled batter into the compartments, and return it to the oven immediately.
- Cook for 30 minutes. After this time, open the oven door just a couple of seconds to release steam, then reduce the temperature to 200°C (400°F/Gas 6).
- Continue cooking for a further 5 to 10 minutes until the puddings are crisp, well-risen, and a deep golden brown.
Throughout his demonstration, Martin highlighted that good quality ingredients are essential, urging cooks to source the best flour they can find. His comprehensive advice, from the hand-mixing rule to the precise oven technique, offers a masterclass in elevating a Sunday roast staple from potential disappointment to guaranteed triumph.
