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James Martin 8 eggs Yorkshire Puddings
These big, proudly risen Yorkshire puddings are crisp around the edges, soft in the middle, and made for soaking up glossy onion gravy. Using an 8-egg batter gives you a generous batch with a proper, classic puff and that lightly eggy, toasty flavour you only get from a very hot tin. This is an easy recipe, but it does rely on a few key techniques: a rested batter, screaming-hot fat, and an oven door that stays firmly shut. Total time is about 1 hour, including a short batter rest.
What These Yorkshire Puddings Are Like
You are aiming for a dramatic rise with a crisp, bronzed rim and a centre that stays tender and slightly custardy. The flavour is simple and savoury, with a gentle egg richness and a toasty finish from the hot fat. They are best straight from the oven, when they are at their tallest and crispest, but they also reheat brilliantly for stress-free roasts.
Ingredients
For the batter
- 8 large eggs
- 400g plain flour
- 800ml whole milk
- 1 tsp fine sea salt
For the tin
- Beef dripping, sunflower oil, or vegetable oil (about 1 tsp per hole, around 120ml total for 24 puddings)
Equipment you will need
- 2 x 12-hole muffin tins (or Yorkshire pudding trays)
- Large mixing bowl
- Whisk
- Jug for pouring
How to Make James Martin 8 eggs Yorkshire Puddings
- Prepare the oven: Preheat the oven to 220°C or 200°C fan. Place a shelf in the middle of the oven and put your empty muffin tins on it to heat while you make the batter.
- Whisk the eggs: Crack the eggs into a large bowl, add the salt, and whisk for 20 to 30 seconds until loosened and lightly frothy.
- Add the flour: Tip in the flour and whisk until you have a thick, smooth paste. This helps prevent lumps later.
- Whisk in the milk: Pour in the milk gradually while whisking constantly until the batter is smooth and the consistency of single cream. If you spot any stubborn lumps, strain the batter through a sieve into a jug.
- Rest the batter: Leave the batter to rest for 30 minutes at room temperature (or cover and chill for up to 24 hours). Resting improves the rise and gives a nicer, more even texture.
- Heat the fat: Carefully remove the hot tins and add about 1 teaspoon of dripping or oil to each hole. Return the tins to the oven for 8 to 10 minutes until the fat is shimmering and smoking hot.
- Fill the tins: Working quickly, pour batter into each hole to around two-thirds full. You should hear a sizzle as the batter hits the hot fat. Get the tins back into the oven straight away.
- Bake: Bake for 18 to 22 minutes until well risen and deep golden. Do not open the oven door during baking or you risk the puddings collapsing.
- Cool briefly and serve: Lift the puddings onto a rack for 2 minutes to stop the bases steaming, then serve immediately with roast dinner and plenty of gravy.
Tips for Best Results
Why didn’t my Yorkshire puddings rise?
The usual culprit is not-hot-enough fat or tins. Preheating the empty tins, then heating the fat until smoking, gives the batter the instant burst of heat it needs to puff.
Why are my Yorkshire puddings soggy on the bottom?
Soggy bases come from trapped steam. Pop them onto a wire rack for a couple of minutes after baking so the underside stays crisp. Also make sure the fat is properly hot before you pour in the batter.
Can I make the batter ahead of time?
Yes, and it often improves the results. Make the batter, cover, and chill for up to 24 hours. Bring it back to cool room temperature and give it a quick whisk before baking.
How do I stop them sticking to the tin?
Use enough fat in each hole and make sure it is fully hot before adding batter. If your tin is older and prone to sticking, a slightly more generous teaspoon of oil helps.
How do I get them evenly golden?
Keep the tin centred on the middle shelf and avoid overcrowding. If your oven has hot spots, rotate the trays quickly at the 14 minute mark, but only if they are already set and well risen.
Serving Suggestions
- Roast beef, horseradish sauce, and onion gravy
- Roast chicken with thyme gravy and buttery greens
- Sausages and onion gravy for a simple midweek plate
- Vegetarian mushroom gravy and roasted root vegetables
Storage
Room temperature
Cool completely, then keep in an airtight container for up to 1 day. Re-crisp in a hot oven before serving.
Refrigerator
Store in an airtight container for up to 3 days. Reheat on a baking tray at 220°C (200°C fan) for 5 to 8 minutes until hot and crisp.
Freezing
Freeze completely cooled puddings in a freezer bag or airtight container for up to 2 months. Reheat from frozen at 220°C (200°C fan) for 8 to 10 minutes until piping hot and crisp. Avoid the microwave if you want them crunchy.
Nutrition
- Calories: 125 kcal (per 1 Yorkshire pudding, based on 24)
- Carbohydrates: 14g
- Protein: 5g
- Fat: 6g
- Saturated fat: 2g
- Sodium: 90mg
Nutrition values are estimates and will vary depending on the fat used and how much is absorbed.
FAQs
How many Yorkshire puddings does an 8-egg batter make?
With two standard 12-hole muffin tins, you’ll get about 24 Yorkshire puddings. If you use larger Yorkshire pudding tins, expect fewer, usually 10–12 depending on size.
Can I use self-raising flour instead of plain flour?
Plain flour gives the most reliable structure and rise. If self-raising is all you have, you can use it, but the texture can be slightly more bread-like and less crisp at the edges.
Why did my Yorkshire puddings collapse after baking?
A little settling is normal, but a big collapse usually means they were underbaked or the oven door was opened too early. Bake until deep golden and set, and keep the door shut until they’re fully risen.
What fat is best for Yorkshire puddings?
Beef dripping gives the most traditional flavour and crispness, especially with roast beef. Sunflower or vegetable oil works well too, and is a good all-purpose option for any roast.
Can I bake one large Yorkshire pudding instead of individual ones?
Yes. Heat a deep roasting tin with a few tablespoons of fat, then pour in the batter and bake at the same temperature. It will take longer, usually 25–35 minutes, depending on the tin and depth.
8-Egg Yorkshire Puddings (James Martin Style)
Course: Side DishCuisine: BritishDifficulty: EasyServings
24
puddingsPrep time
10
minutesCooking time
20
minutesTotal time
60
minutesCalories
125
kcal30
minutesCrisp-edged, beautifully risen Yorkshire puddings made with an 8-egg batter. Perfect for roast beef, gravy, and Sunday dinner.
Ingredients
8 large eggs
400g plain flour
800ml whole milk
1 tsp fine sea salt
120ml beef dripping or sunflower oil, for the tin
Directions
- Preheat the oven to 220°C (200°C fan). Put two 12-hole muffin tins on a middle shelf to heat.
- Whisk eggs and salt, then whisk in flour. Gradually whisk in milk until smooth.
- Rest the batter for 30 minutes at room temperature (or longer in the fridge).
- Add 1 tsp dripping or oil to each hole and return tins to the oven for 8–10 minutes until smoking hot.
- Carefully pour batter into the hot holes, filling each about two-thirds full. Bake 18–22 minutes without opening the door.
- Serve immediately, or cool on a rack and reheat at 220°C for 5–7 minutes to re-crisp.
Notes
- Hot tin + hot fat is non-negotiable for a strong rise.
- Resting the batter improves texture and helps the puddings puff evenly.
- Keep the oven door shut until they are fully risen and deep golden.
- Yorkshires freeze well and reheat best in a hot oven, not the microwave.
