James Martin shares the three secret steps to ensure perfect Yorkshire pudding every time

James Martin questions guest over 'fire' in the kitchen

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Cooking in the ITV studio for guests Jordan North and Vernon Kay (who joined via videolink), James prepared schooltime favourite Toad in the Hole. And while many think they can cook the simple dish, there are some tricks home chefs can use to make sure they get the perfect result.

James shared that semi-skimmed or skimmed milk just won’t do – it has to be blue top for the rich flavour.

Resting the batter in the fridge overnight is also a must.

Finally, James said mixing must be done manually – a machine is too strong and will ruin the batter.

These are the three simple ways to get a delicious Yorkshire pudding, or indeed Toad in the Hole.

James Martin Toad in the Hole recipe

Ingredients

12 sausages

200g /8oz flour

8 eggs

1 pint milk

16 tsp dripping (1tsp per mould)

Gravy

3 onions, peeled and sliced

25g butter

100ml madeira

25ml sherry

500ml beef stock

Few gravy granules

1 tsp marmite

1 tsp bovril

Method

1. Whisk all the ingredients for the Yorkshire puddings together in a bowl. Allow to rest overnight in the fridge.

2. Preheat the oven to 225 °C

3. Cook the sausages in a tbs of dripping in a frying pan until coloured, pop the roasting tray in the oven with the rest of the dripping. When smoking hot then add the sausages and Yorkshire pudding mixture and cook for one hour.

4. For the gravy, cook out the onions until deeply coloured, add the madeira and sherry and stock into a sauce pan and bring to the boil. Finish with the bisto, marmite and Bovril.

Fans took to Twitter to share their delight over James’ cooking.

One wrote: “If you’re not obsessed with Yorkshire puddings…what’s wrong with you Face savouring food #jamesmartin #saturdaykitchen”.

Another said: “Was going to do this tonight then I realised I need to leave the batter overnight. Tomorrow it is then! gravy looks amazing”.

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