James Martin Yorkshire Pudding Recipe For 4 Persons is made with just flour, eggs, and milk, and ready in about 50 minutes plus resting time. Watch as the batter hits the smoking beef dripping and puffs up into massive, crispy vessels perfect for holding gravy. I used to struggle with flat puddings until I tried this technique—now I never make them any other way.
Try More Recipes:
- James Martin Yorkshire Pudding Recipe For 6 Persons
- James Martin 8 eggs Yorkshire Puddings
- James Martin Yorkshire Puddings
The Secret To Getting Yorkshire Pudding Recipe For 4 Persons Right:
- I always wondered why my Yorkshire puddings came out dense while restaurant ones were light as air. The revelation in this recipe is the sheer volume of eggs—eight of them to be precise. It sounds excessive for a simple batter, but that extra protein is exactly what builds the structural integrity needed for them to rise to such impressive heights without collapsing.
- Another lesson I learned the hard way is patience. Resting the batter isn’t just a suggestion; it allows the gluten to relax and the starch grains to swell, which results in a softer, more custodial texture inside the crispy shell. If you rush this step, you might get the rise, but you won’t get that melt-in-the-mouth tenderness that makes this version legendary.
James Martin Yorkshire Pudding Recipe For 4 Persons Ingredients
- 225g plain flour (approx. 8oz)
- 8 large eggs
- 568ml full-fat milk (1 pint)
- 50g beef dripping (or duck fat/lard)
- 1/2 tsp sea salt
- Pinch of black pepper
How To Make James Martin Yorkshire Pudding Recipe For 4 Persons
- Make the batter: Place 225g plain flour, salt, and pepper into a large bowl. Whisk in the 8 eggs until smooth, then gradually pour in the 568ml milk while whisking constantly to ensure there are no lumps.
- Rest the mixture: Cover the bowl with cling film and place it in the fridge. Leave it to rest for at least 4 hours, or preferably overnight. This step is crucial for the best rise.
- Heat the fat: Preheat your oven to 220°C (200°C Fan/Gas 7). Place a teaspoon of beef dripping into each hole of a 12-hole muffin tin (or two 4-hole Yorkshire pudding tins). Put the tin in the oven for 10-15 minutes until the fat is smoking hot.
- Bake the puddings: Pour the chilled batter into a jug for easy pouring. Carefully remove the hot tin from the oven and immediately pour the batter into the sizzling cups. Return to the oven and bake for 30 minutes.
- Vent and crisp: Open the oven door briefly to let out steam, then reduce the temperature to 200°C (180°C Fan) and bake for another 5-10 minutes until they are crisp and golden brown.
Recipe Tips
- Cold batter, hot oven: The thermal shock between the fridge-cold batter and the smoking hot fat creates the initial steam burst that forces the puddings upwards.
- Don’t peek: Never open the oven door during the first 25-30 minutes of cooking. If you do, the structure hasn’t set yet and they will deflate instantly.
- Use proper fat: Beef dripping or lard has a higher smoke point than butter and adds authentic flavour. If you must use oil, choose vegetable or sunflower oil, not olive oil.
What To Serve With Yorkshire Puddings?
These puddings are the natural partner for roast beef, especially when served with a rich onion gravy to fill the deep wells. They also work brilliantly with roast pork and crackling, or even as a starter with a ladle of savoury gravy on its own.
How To Store leftovers Yorkshire Pudding Recipe For 4 Persons?
- Refrigerate: Place the completely cooled puddings in an airtight container or zip-top bag in the fridge for up to 3 days.
- Freeze: Pack the cooled puddings into a freezer-safe bag, gently squeeze out the excess air, and freeze for up to 1 month.
How To Reheat Leftovers Yorkshire Pudding Recipe For 4 Persons?
- Oven (Best Method): Place the puddings on a baking sheet and heat at 400°F (200°C) for 3 to 5 minutes until crisp and hot.
- Air Fryer: Pop them in at 350°F (175°C) for 2 to 3 minutes for a super quick crunch.
Microwave (Not Recommended): Avoid using the microwave, as it will make the batter soft, chewy, and rubbery instead of light and crisp.
FAQs
No, you must use plain flour. Self-raising flour contains baking powder which can actually cause the puddings to rise too fast and then collapse.
This usually happens if the oil wasn’t hot enough when the batter went in, or if the batter wasn’t rested long enough.
Yes, the batter keeps well in the fridge for up to 24 hours, and often gets better with time.
Try More Recipes:
- James Martin Christmas Carrots And Parsnips
- James Martin Coleslaw Recipe
- James Martin Vichy Carrots
Yorkshire Pudding Recipe For 4 Persons Nutrition Facts
- Calories: 185 kcal
- Total Fat: 9g
- Saturated Fat: 3g
- Cholesterol: 145mg
- Sodium: 150mg
- Total Carbohydrate: 16g
- Protein: 9g
James Martin Yorkshire Pudding Recipe For 4 Persons
Course: SidesCuisine: BritishDifficulty: Easy4
servings10
minutes40
minutes185
kcal50
minutesThis James Martin Yorkshire Pudding Recipe For 4 Persons creates towering, crispy sides with a soft custard center. Using 8 eggs, plain flour, and beef dripping, it takes just 50 minutes plus resting time to achieve the perfect Sunday roast accompaniment.
Ingredients
225g plain flour (approx. 8oz)
8 large eggs
568ml full-fat milk (1 pint)
50g beef dripping (or duck fat/lard)
1/2 tsp sea salt
Pinch of black pepper
Directions
- Make the batter: Place 225g plain flour, salt, and pepper into a large bowl. Whisk in the 8 eggs until smooth, then gradually pour in the 568ml milk while whisking constantly to ensure there are no lumps.
- Rest the mixture: Cover the bowl with cling film and place it in the fridge. Leave it to rest for at least 4 hours, or preferably overnight. This step is crucial for the best rise.
- Heat the fat: Preheat your oven to 220°C (200°C Fan/Gas 7). Place a teaspoon of beef dripping into each hole of a 12-hole muffin tin (or two 4-hole Yorkshire pudding tins). Put the tin in the oven for 10-15 minutes until the fat is smoking hot.
- Bake the puddings: Pour the chilled batter into a jug for easy pouring. Carefully remove the hot tin from the oven and immediately pour the batter into the sizzling cups. Return to the oven and bake for 30 minutes.
- Vent and crisp: Open the oven door briefly to let out steam, then reduce the temperature to 200°C (180°C Fan) and bake for another 5-10 minutes until they are crisp and golden brown.
Notes
- Cold batter, hot oven: The thermal shock between the fridge-cold batter and the smoking hot fat creates the initial steam burst that forces the puddings upwards.
Don’t peek: Never open the oven door during the first 25-30 minutes of cooking. If you do, the structure hasn’t set yet and they will deflate instantly.
Use proper fat: Beef dripping or lard has a higher smoke point than butter and adds authentic flavour. If you must use oil, choose vegetable or sunflower oil, not olive oil.
