James Martin Yorkshire Puds

These James Martin Yorkshire puds are crisp around the edges, beautifully risen, and soft in the middle, just as a proper Yorkshire pudding should be. They are simple to make with a light batter and rely on good heat and timing rather than tricky techniques. An easy classic that takes around 35 minutes from start to finish, they are perfect with a roast or even enjoyed on their own with gravy.

Ingredients

For the batter

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

For cooking

• Sunflower oil or beef dripping, for the tin

How to Make James Martin Yorkshire Puds

• Prepare the oven: Preheat the oven to 220°C or 200°C fan. Place a shelf in the middle of the oven. Add a little oil or dripping to each hole of a Yorkshire pudding tin and place it in the oven to heat until smoking hot.
• Mix the batter: Put the flour and salt into a bowl. Make a well in the centre, add the eggs, and gradually whisk in the milk until you have a smooth, lump-free batter.
• Rest the batter: Leave the batter to rest at room temperature for at least 15 minutes. This helps the puddings rise better in the oven.
• Fill the tin: Carefully remove the hot tin from the oven. Quickly pour the batter into each hole, filling them about halfway.
• Bake: Return the tin to the oven and bake for 20 to 25 minutes until the puddings are well risen, crisp, and deeply golden. Do not open the oven door while they cook.
• Serve: Remove from the oven and serve immediately while hot and crisp.

Tips

Why didn’t my Yorkshire puddings rise?

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

Can I make the batter ahead of time?

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

How do I get really crisp edges?

Using beef dripping instead of oil gives extra flavour and helps the edges become wonderfully crisp.

Serving Suggestions

• Serve with roast beef and gravy
• Enjoy with sausages and onion gravy
• Fill with leftovers for a light lunch

Storage

Room Temperature

Yorkshire puddings are best eaten fresh but can be kept at room temperature for up to 6 hours once cooled.

Refrigerator

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

Freezing

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

Nutrition

• Calories: 115 kcal
• Carbohydrates: 14g
• Protein: 5g
• Fat: 4g
• Saturated Fat: 1g
• Sodium: 160mg

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

FAQs

James Martin Yorkshire Puds

Recipe by Clara WoodCourse: Side DishCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Classic light and crisp Yorkshire puddings with soft centres, perfect for any roast dinner.

Ingredients

• 140g plain flour

• 4 large eggs

• 200ml whole milk

• ½ tsp salt

• Sunflower oil or beef dripping

Directions

• Preheat oven and heat oil in tin.
• Mix flour, eggs, milk and salt to a smooth batter.
• Rest the batter briefly before baking.
• Pour batter into hot tin and bake until risen and golden.

Notes

• Hot oil is essential for a good rise.
• Avoid opening the oven door while baking.
• Best served immediately.