James Martin 8 eggs Yorkshire Puddings

Name: James Martin 8 eggs Yorkshire Puddings
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: 8 large eggs; 400g plain flour; 800ml whole milk; 1 tsp fine sea salt; Sunflower oil or beef dripping, for greasing

These James Martin 8 eggs Yorkshire puddings are tall, crisp on the outside, and beautifully soft in the centre. Made with a generous amount of eggs, they rise reliably with a rich, classic flavour that pairs perfectly with a Sunday roast. This is an easy, no-fuss recipe that suits beginners and confident cooks alike. From start to finish, they are ready in about 40 minutes.

Ingredients

For the Yorkshire pudding batter

8 large eggs, at room temperature
400g plain flour
800ml whole milk
1 tsp fine sea salt

For the tin

Sunflower oil or beef dripping, for greasing

How to Make James Martin 8 eggs Yorkshire Puddings

Prepare the oven: Preheat the oven to 220°C or 200°C fan. Place a Yorkshire pudding tin on the middle shelf and add about 1 teaspoon of oil to each hole. Put the tin in the oven to heat until the oil is smoking hot.
Mix the batter: Crack the eggs into a large bowl and whisk until smooth. Add the flour and salt, then whisk to form a thick paste. Gradually pour in the milk, whisking constantly, until you have a smooth, lump-free batter with the consistency of single cream.
Rest the batter: Leave the batter to rest at room temperature for at least 15 minutes. This helps the puddings rise evenly and improves the texture.
Fill the tin: Carefully remove the hot tin from the oven. Working quickly, pour the batter into each hole, filling them about two thirds full. The batter should sizzle as it hits the hot oil.
Bake: Return the tin to the oven and bake for 20 to 25 minutes until the Yorkshire puddings are well risen, deeply golden, and crisp around the edges. Do not open the oven door during baking.
Serve: Remove from the oven and serve immediately while hot and crisp.

Tips

Why didn’t my Yorkshire puddings rise?

The oil must be very hot before adding the batter. A cold tin or lukewarm oil will prevent proper lift.

Can I make the batter ahead of time?

Yes, you can make the batter up to 24 hours in advance and store it in the fridge. Bring it back to room temperature and give it a quick whisk before using.

What oil works best?

Beef dripping gives the most traditional flavour, but sunflower or vegetable oil also works well and produces a crisp finish.

Serving Suggestions

Serve with roast beef, gravy, and roasted potatoes
Pair with sausages and onion gravy for a classic toad in the hole style meal
Enjoy with a vegetarian roast and rich mushroom gravy

Storage

Room temperature

Yorkshire puddings are best eaten fresh. Once cooled, they can sit at room temperature for up to 4 hours.

Refrigerator

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a hot oven to restore some crispness.

Freezing

Allow the puddings to cool completely, then freeze in a sealed bag for up to 3 months. Reheat from frozen at 200°C until hot and crisp.

Nutrition

Calories: 210 kcal
Carbohydrates: 22g
Protein: 9g
Fat: 9g
Saturated fat: 2.5g
Sodium: 180mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Why does this recipe use 8 eggs?

Using 8 eggs gives the Yorkshire puddings extra structure and lift, resulting in a taller rise and richer flavour.

What size Yorkshire pudding tin works best?

A standard 12-hole Yorkshire pudding tin works perfectly and gives evenly sized puddings.

Can I make these without resting the batter?

They will still cook, but resting the batter improves rise and texture, so it is strongly recommended.

Can I make mini Yorkshire puddings?

Yes, use a mini muffin tin and reduce the baking time slightly while keeping the oven temperature the same.