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.
“Just whisk it together, and it doesn’t matter about the looks. And then you need full fat milk.
“What you need to do then is cover it over, and put it in the fridge overnight.
“Then what you end up with is something that looks like something that’s gone off, like green milk.
“Look at this here, if you mix this altogether, what happens is the flour sticks to the bottom, and you need to now whisk it altogether.
“When you take it out of the oven after an hour is a Yorkshire Pudding – Toad in the Hole.”
James Martin Toad in the Hole recipe
200g /8oz flour
1 pint milk
16 tsp dripping (1tsp per mould)
3 onions, peeled and sliced
500ml beef stock
Few gravy granules
1 tsp marmite
1 tsp bovril
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”.