James Martin Yorkshire Puds

These James Martin Yorkshire puds are everything a proper Sunday roast deserves. Crisp, golden edges with a light, airy centre and a rich savoury flavour that comes from hot fat and a well rested batter. This is a straightforward recipe that suits confident beginners and experienced cooks alike. From start to finish, you can have perfect Yorkshire puddings on the table in about 40 minutes.

Ingredients

For the Yorkshire pudding batter

• 140g plain flour
• 4 large eggs, at room temperature
• 200ml whole milk
• ½ tsp fine sea salt

For baking

• 4 tbsp beef dripping or vegetable oil

How to Make James Martin Yorkshire Puds

• Prepare the oven: Preheat the oven to 220°C or 200°C fan. Place a standard 12 hole muffin tin on the middle shelf. Add a little fat to each hole and heat the tin for at least 10 minutes until the fat is smoking hot.
• Mix the batter: Sift the flour and salt into a bowl. Make a well in the centre, add the eggs, then gradually whisk in the milk until smooth and lump free.
• Rest the batter: Leave the batter to rest at room temperature for 20 to 30 minutes. This helps create lighter puddings with better rise.
• Fill the tin: Carefully remove the hot tin from the oven. Pour the batter evenly into each hole, filling them about halfway. Work quickly so the fat stays hot.
• Bake until risen: Return the tin to the oven immediately and bake for 20 to 25 minutes until the puddings are well risen, deep golden, and crisp.
• Cool slightly and serve: Remove from the oven and serve straight away for best texture and flavour.

Tips for Perfect Yorkshire Puddings

Why didn’t my Yorkshire puddings rise?

The oven and fat must be very hot before adding the batter. Cold oil or opening the oven door too early will stop them rising properly.

Should I rest the batter?

Yes, resting the batter allows the flour to hydrate fully and improves the rise and texture.

Can I use vegetable oil instead of beef dripping?

Yes, vegetable oil works well, but beef dripping gives a deeper, more traditional flavour.

Why are my puddings soft instead of crisp?

This usually means they need a few more minutes in the oven or the fat was not hot enough at the start.

Serving Suggestions

• Serve with roast beef and rich onion gravy
• Pair with roast chicken and seasonal vegetables
• Fill with sausages for classic toad in the hole

Storage

Room temperature

Yorkshire puddings are best eaten fresh, but they can sit at room temperature for up to 2 hours before serving.

Refrigerator

Store cooled puddings in an airtight container for up to 2 days. Reheat in a hot oven to restore crispness.

Freezing

Freeze fully cooled Yorkshire puddings for up to 3 months. Reheat directly from frozen at 200°C until hot and crisp.

Nutrition

• Calories: 130 kcal
• Carbohydrates: 12g
• Protein: 5g
• Fat: 7g
• Saturated fat: 2g
• Sodium: 160mg

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

FAQs

James Martin Yorkshire Puds

Recipe by Milli RoseCourse: Side DishCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Crisp, golden Yorkshire puddings with a light, airy centre. A classic British side dish perfect for roast dinners.

Ingredients

• 140g plain flour

• 4 large eggs

• 200ml whole milk

• ½ tsp fine sea salt

• 4 tbsp beef dripping or vegetable oil

Directions

• Preheat oven to 220°C (200°C fan) and heat fat in a muffin tin until smoking hot.
• Whisk flour, salt, eggs, and milk until smooth.
• Rest the batter for 20 to 30 minutes.
• Pour batter into hot tin and bake until risen and golden.
• Serve immediately for best texture.

Notes

• Always use a metal tin for best results.
• Do not open the oven door during baking.
• Yorkshire puddings freeze well once cooled.