James Martin Yorkshire Pudding Recipe For 4 Persons

This classic Yorkshire pudding recipe is crisp on the outside with a light, airy centre that rises beautifully in the oven. Made with a simple batter and hot oil, it delivers a rich, savoury flavour that pairs perfectly with roast dinners. It’s surprisingly easy to master with the right technique, making it suitable for beginners. From start to finish, this recipe takes around 35 minutes.

Ingredients

For the Yorkshire pudding batter

140g plain flour
4 large eggs
200ml whole milk
½ tsp salt

For cooking

4 tbsp vegetable oil or beef dripping

How to Make James Martin Yorkshire Pudding Recipe For 4 Persons

Prepare the oven: Preheat the oven to 220°C or 200°C fan. Place a shelf in the top third of the oven so the puddings rise quickly and become crisp.
Heat the oil: Divide the oil evenly into a 4-hole Yorkshire pudding tin or muffin tray. Place the tray in the oven for 10–15 minutes until the oil is smoking hot.
Mix the batter: In a bowl, whisk the eggs, milk, and salt together. Gradually add the flour, whisking until smooth and lump-free. Let the batter rest for 10 minutes if possible.
Fill the tins: Carefully remove the hot tin from the oven. Quickly and evenly pour the batter into each hole. The oil should sizzle immediately.
Bake: Return the tray to the oven and bake for 20–25 minutes without opening the door, until the puddings are risen, golden, and crisp.
Serve: Remove from the oven and serve immediately while hot and puffed up.

Tips

Why didn’t my Yorkshire puddings rise?

The oil must be very hot before adding the batter. Also, avoid opening the oven door during baking.

Can I make the batter in advance?

Yes, the batter can be made up to a few hours ahead and kept chilled. Bring it to room temperature before using.

How do I get them extra crispy?

Use beef dripping for richer flavour and crisp edges, and bake in a very hot oven.

Should the batter be thick or thin?

The batter should be similar in consistency to single cream for best results.

Serving Suggestions

Serve with roast beef and gravy
Pair with roast chicken or lamb
Fill with sausages for a quick toad-in-the-hole twist
Drizzle with onion gravy for extra flavour

Storage

Room Temperature

Best served fresh, but can sit at room temperature for up to 2 hours.

Refrigerator

Store in an airtight container for up to 2 days. Reheat in a hot oven to crisp up.

Freezing

Freeze for up to 1 month. Reheat directly from frozen in a hot oven until heated through and crisp.

Nutrition

Calories: 220 kcal
Carbohydrates: 18g
Protein: 7g
Fat: 13g
Saturated Fat: 3g
Sodium: 180mg

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

FAQs

Why is my Yorkshire pudding flat?

Flat puddings are usually caused by oil that isn’t hot enough or opening the oven door during baking.

Can I use self-raising flour?

Plain flour is recommended for the correct texture, but self-raising flour can be used in a pinch, though results may differ slightly.

What oil is best for Yorkshire pudding?

Vegetable oil or beef dripping works best as they can withstand high temperatures and add flavour.

Can I make mini Yorkshire puddings?

Yes, simply use a muffin tin and reduce the cooking time slightly while keeping the oven hot.