Whether you fancy a massive Yorkshire pudding or several smaller ones, TV chef James Martin has got you covered. Explaining the key to the success of his recipe on his website, the Saturday Morning host advised: "Good quality ingredients are essential, try and buy the best flour that you can." James insists on a solitary focus when baking , noting: "When you cook the Yorkshires ensure they are the only thing in the oven as the temperature needs to be hot to cook them properly".
The famous chef divulged the secret to nailing the classic side dish during an old segment of This Morning , when fielding questions from the audience. One viewer, Julie, confided in James about her culinary struggles, reports the Express . "I have a problem with my Yorkshire puddings, it doesn't matter what I do, they're always flat and always stodgy", she said.
"The recipe is very simple - eight eggs, eight ounces of flour and a pint of milk," Yorkshire-born James told her. "Don't moan about the amount of eggs, you need eight eggs." The chef's top tips also include preparation timing: "You need to make that a day before or at least four to five hours before [cooking] and leave it in the fridge.
Mix everything by hand, you don't want to do it by machine else it toughens up the flour." "You need a hot tray, with dripping or a little bit of oil [in the bottom], and then you pour the mixture in and close the oven door," James continued. "The oven needs to be as hot as it can - close the oven door and lea.
