James Martin's 'Controversial' Yorkshire Pudding Tip After Criticising Tom Kerridge
Saturday Morning presenter James Martin has ignited a culinary debate by sharing his 'controversial' tip for making Yorkshire puddings, while openly criticising a recipe from fellow chef Tom Kerridge. The proud Yorkshireman, born in Malton, explained his 'golden rule' for ensuring the puddings rise perfectly during oven cooking, drawing on traditional methods passed down through his family.
A Chef's Journey from Yorkshire to Television Fame
James Martin trained at the prestigious Hostellerie De Plaisance in Saint-Émilion, France, before honing his skills at a three Michelin-star restaurant. His career path led him to work as a pastry chef at the Chewton Glen Hotel, setting the stage for his television prominence. Since the 1990s, Martin has become a household name, appearing on shows like Ready Steady Cook and The Big Breakfast, and spending a decade presenting Saturday Kitchen on the BBC.
The Radio Rant That Sparked the Controversy
The controversy traces back to a 2014 conversation with the late Michael Parkinson on Parky's Top Table. Martin recalled listening to Chris Evans' radio show, where Tom Kerridge and Mark Sergeant discussed Yorkshire pudding techniques. "I was listening to Tom Kerridge going on and on about consomme and stuff with a Yorkshire pudding," Martin said. "I'm listening to this in the shower, getting more and more annoyed." He expressed frustration that no true Yorkshire chef was consulted, prompting him to phone in and champion his grandmother's recipe.
The 'Controversial' Secret: More Eggs and Hand Mixing
Martin revealed that his grandmother would "controversially" use more eggs in her Yorkshire puddings. His recommended batch includes eight eggs, 8oz of flour, and a pint of milk. He emphasises mixing by hand, warning that machines can toughen the gluten and prevent rising. After combining the flour and eggs, he adds full-fat milk and lets the mixture rest, often refrigerating it overnight for better results.
Golden Rules for Perfect Yorkshire Puddings
Beyond the batter, Martin insists on using beef dripping instead of duck or goose fat in the trays. His "golden rule" involves opening the oven door for just two seconds after 20 minutes of baking to release steam, which he claims is crucial for achieving the ideal rise. For serving, he prefers onion gravy, creaming the onions to create a versatile sauce that can double as soup after a roast dinner.
Return to Television with Culinary Guests
James Martin will return to screens this morning on James Martin’s Saturday Morning at 9.30am, featuring actor Nigel Havers and chefs Tom Aikens, Sabrina Gidda, and Atul Kochhar sharing recipes from his Hampshire home. This episode continues his legacy of blending traditional cooking wisdom with modern television appeal, keeping the debate over Yorkshire pudding techniques alive for viewers and food enthusiasts alike.
