James Martin Yorkshire Pudding Recipe For 6 Persons

Yorkshire pudding is a beloved British classic, known for its crisp golden edges and soft, airy centre. This James Martin version produces beautifully risen puddings with a light texture that is perfect for soaking up rich gravy. The batter is simple and quick to prepare, making it a reliable side dish for Sunday roasts. It is an easy recipe that takes about 35 minutes from start to finish.

Ingredients

For the Yorkshire Pudding Batter

200g plain flour
4 large eggs
300ml whole milk
½ tsp fine salt

For the Tin

4–6 tbsp vegetable oil or beef dripping

How to Make James Martin Yorkshire Pudding Recipe For 6 Persons

Prepare the oven: Preheat the oven to 220°C or 200°C fan. Place a sturdy Yorkshire pudding tin or muffin tin in the oven with a little oil in each hole so it becomes very hot.
Mix the batter: In a large bowl, whisk the eggs, milk, and salt together until well combined. Gradually whisk in the plain flour until the batter is smooth and lump free.
Rest the batter: Let the batter rest for 10 to 15 minutes while the oven and oil heat up. This helps the puddings rise better.
Fill the hot tin: Carefully remove the hot tin from the oven. Quickly pour the batter evenly into the hot oil, filling each section about halfway.
Bake the puddings: Return the tin to the oven immediately and bake for 20 to 25 minutes until the puddings are tall, crisp, and deeply golden.
Serve immediately: Remove from the oven and serve straight away while they are puffed and crispy.

Tips for the Best Yorkshire Puddings

Why did my Yorkshire puddings not rise?

The oil must be very hot before the batter is added. If the oil is not sizzling, the puddings will struggle to rise properly.

Should the batter be thick or thin?

The batter should be similar in consistency to single cream. If it feels too thick, whisk in a tablespoon of milk.

Can I make the batter ahead of time?

Yes. The batter can be prepared up to 4 hours in advance and kept covered in the refrigerator. Bring it back to room temperature before baking.

Which fat works best?

Beef dripping gives the most traditional flavour, but vegetable oil or sunflower oil also works well.

Serving Suggestions

Serve alongside roast beef and rich onion gravy.
Fill with sausages and gravy for a classic toad in the hole style meal.
Serve with roast chicken, potatoes, and vegetables.
Enjoy with slow-cooked stews or casseroles.

Storage

Room Temperature

Yorkshire puddings are best eaten fresh from the oven. They can sit at room temperature for up to 2 hours before serving.

Refrigerator

Store leftover puddings in an airtight container in the refrigerator for up to 2 days. Reheat in a hot oven for 5 minutes to crisp them again.

Freezing

Once completely cooled, freeze Yorkshire puddings in a sealed container for up to 2 months. Reheat directly from frozen in a hot oven for about 8 minutes.

Nutrition

Calories: 210 kcal
Carbohydrates: 21g
Protein: 8g
Fat: 10g
Saturated Fat: 2.5g
Sodium: 230mg

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

FAQs

Why must the oil be very hot for Yorkshire pudding?

Very hot oil creates an immediate burst of heat when the batter is added, which helps the puddings rise quickly and develop crisp edges.

Can I make Yorkshire pudding batter in advance?

Yes, the batter can be prepared several hours ahead and kept in the refrigerator. Let it come to room temperature before baking for the best rise.

Can I bake this as one large Yorkshire pudding?

Yes, pour the batter into a hot roasting tin and bake for around 25 minutes until puffed and golden.

Why did my Yorkshire puddings collapse after baking?

They can deflate slightly as they cool, which is normal. Make sure they are fully cooked and golden before removing them from the oven.