Renowned chef James Martin shared a unique twist on making Yorkshire puddings, challenging a recipe by fellow chef Tom Kerridge. Hailing from Malton, James, a devoted Yorkshireman, ventured abroad to pursue his culinary aspirations. His culinary journey included training in France and working in esteemed restaurants, eventually landing him as a pastry chef at Chewton Glen Hotel.

With a television career spanning back to the 1990s, James has graced numerous shows, including Ready Steady Cook and The Big Breakfast, and notably hosted Saturday Kitchen on the BBC for a decade. In a 2014 chat with the late Michael Parkinson, James criticized Tom’s Yorkshire pudding method while discussing the dish on Chris Evans’ radio program.

During the conversation on Parky’s Top Table, James expressed his frustration at not hearing a true Yorkshireman speak about the dish, emphasizing his grandmother’s unconventional use of more eggs in her recipe. To recreate her version, he recommends combining eight eggs, 8oz of flour, and a pint of milk for a single batch, mixing the ingredients by hand to avoid toughening the gluten.

James also advises refrigerating the batter overnight before baking and using beef dripping in the trays instead of other fats for the best results. Additionally, he suggests briefly opening the oven door to release steam during baking. James prefers serving his Yorkshire puddings with onion gravy, which he also uses to make soup after a roast dinner.

Fans can catch James Martin back on screen with “James Martin’s Saturday Morning,” featuring actor Nigel Havers and guest chefs Tom Aikens, Sabrina Gidda, and Atul Kochhar.