Celebrity chef James Martin has sparked debate by sharing his definitive method for creating the perfect Yorkshire pudding, centred on a surprisingly large number of eggs and a firm ban on a popular kitchen gadget.
The Controversial Eight-Egg Method
During a segment on ITV's This Morning, the Saturday Morning presenter addressed a viewer's common complaint about lacklustre puddings. His solution was a simple yet bold recipe that has divided home cooks. "Eight eggs, eight ounces of flour and a pint of milk," Martin instructed. He added a firm directive to those who might balk at the quantity: "Don't moan about the amount of eggs; you need eight eggs."
Beyond the ingredients, Martin stressed that quality is non-negotiable for the quintessential British side dish. He urged cooks to invest in the best flour available, stating that good quality ingredients are essential for success.
The One Appliance You Must Avoid
Perhaps his most crucial piece of advice was a stark warning against using modern kitchen appliances to mix the batter. Martin insists that the widespread reliance on stand mixers or electric whisks is a critical error that leads to disappointing results.
"Mix everything by hand, you don't want to do it by machine, else it toughens up the flour," he warned. According to the chef, mechanical mixing is the primary culprit behind "flat and stodgy" puddings that can ruin an otherwise magnificent Sunday roast.
Additional Secrets for Pudding Perfection
Steering clear of the stand mixer is just the first step in Martin's process. He advocates for significant forward planning, advising that the batter needs to be prepared at least four to five hours in advance, or even the night before, and must be thoroughly chilled in the fridge.
His oven technique is equally precise. Martin emphasises that the oven temperature must be fiercely hot and consistent. "When you cook the Yorkshires, ensure they are the only thing in the oven," he said, to avoid any drop in heat. Furthermore, he warns cooks to never fully open the oven door during the initial baking period. His method involves briefly cracking the door after 30 minutes only to release steam before finishing the cook.
James Martin's full Yorkshire pudding recipe, as shared on the show, requires eight eggs, eight ounces of flour, one pint of full-fat milk, and eight teaspoons of dripping, duck fat, or goose fat. The method involves resting the batter overnight, heating the fat until sizzling, and baking initially at 220°C before reducing to 200°C for a final five to ten minutes until golden and crisp.
