James Martin Yorkshire Pudding

Yorkshire pudding done well is a thing of pure comfort, crisp around the edges with a soft, airy middle that soaks up gravy beautifully. This version, inspired by James Martin’s straightforward approach, delivers reliable rise and classic flavour every time. It is a simple batter recipe that suits confident beginners and experienced cooks alike. From start to finish, you are looking at just under an hour, most of it hands off while the oven does the work.

Ingredients

For the batter

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

For the tin

• 4 tbsp vegetable oil or beef dripping

How to Make James Martin Yorkshire Pudding

• Oven preparation: Preheat the oven to 220°C, or 200°C fan. Place a 12-hole Yorkshire pudding tin in the oven with a little oil in each hole. The tin and oil must be smoking hot before you add the batter, as this is what creates the dramatic rise.
• Mixing the batter: Put the flour and salt into a large bowl and make a well in the centre. Crack in the eggs and whisk gently, drawing in the flour from the sides. Slowly pour in the milk, whisking until you have a smooth, thin batter with no lumps.
• Resting the batter: Leave the batter to rest at room temperature for at least 30 minutes. This allows the flour to fully hydrate and improves both texture and rise.
• Baking: Carefully remove the hot tin from the oven. Working quickly, pour the batter evenly into each hot, oiled hole. Return the tin to the oven immediately and bake for 20 to 25 minutes until the puddings are well risen, golden brown, and crisp.
• Cooling and serving: Once baked, remove from the oven and serve straight away for the best texture. Yorkshire puddings are at their finest when hot and freshly made.

Tips

Why didn’t my Yorkshire puddings rise?

The most common cause is oil that was not hot enough. Always preheat the tin in a very hot oven and avoid opening the door during baking.

Can I make the batter in advance?

Yes, the batter can be made up to 24 hours ahead and kept covered in the fridge. Bring it back to room temperature before baking.

What fat gives the best flavour?

Beef dripping gives the most traditional taste, but vegetable oil works very well and gives a lighter finish.

How do I keep them crisp?

Serve immediately and avoid covering them, as trapped steam will soften the edges.

Serving Suggestions

• With roast beef, rich gravy, and roasted potatoes
• Alongside sausages and onion gravy
• Filled with mushrooms and gravy for a vegetarian option

Storage

Room temperature

Yorkshire puddings are best eaten fresh and should not be kept at room temperature for more than a few hours.

Refrigerator

Allow to cool completely, then store in an airtight container for up to 2 days. Reheat in a hot oven to restore some crispness.

Freezing

Freeze cooled Yorkshire puddings in a single layer, then transfer to a freezer bag for up to 3 months. Reheat from frozen in a hot oven.

Nutrition

• Calories: 120 kcal
• Carbohydrates: 14 g
• Protein: 5 g
• Fat: 5 g
• Saturated fat: 1 g
• Sodium: 120 mg

Nutritional values are approximate and will vary depending on ingredients used.

FAQs

James Martin Yorkshire Pudding

Recipe by Clara WoodCourse: Side DishCuisine: BritishDifficulty: Easy

Servings

12

puddings

Prep time

10

minutes

Cooking time

25

minutes

Total time

55

minutes

Calories

120

kcal

35

minutes

Crisp, golden James Martin Yorkshire puddings with soft centres, perfect for Sunday roasts and rich gravy.

Ingredients

• 140 g plain flour

• 4 large eggs

• 200 ml whole milk

• ½ tsp salt

• Vegetable oil or beef dripping, for the tin

Directions

• Preheat the oven to 220°C (200°C fan) and heat the oiled tin until smoking hot.
• Whisk flour, salt, eggs, and milk together until smooth.
• Rest the batter for 30 minutes at room temperature.
• Pour batter into hot tin and bake for 20–25 minutes until risen and golden.
• Serve immediately while hot and crisp.

Notes

• Hot oil is essential for good rise.
• Do not open the oven door while baking.
• Reheat leftovers in a hot oven to restore crispness.