James Martin Yorkshire Pudding is widely regarded as one of the best recipes for this British staple. James learned this recipe from his grandmother, and it never fails to produce puddings that are tall, crispy on the outside, and delightfully soft and slightly custardy at the base. The secret to his success isn’t just the ingredients; it’s the technique—specifically, making the batter ahead of time to let the gluten relax, and ensuring the fat is smoking hot before the batter hits the tin.
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Why You Will Love This Yorkshire Pudding Recipe For 6 Persons:
- Guaranteed Rise: The specific ratio of flour to liquid ensures towering puddings every time.
- Versatile Sizing: This batter works for a 12-hole muffin tray (perfect for 6 people, 2 each) or giant saucer-sized puddings.
- Make-Ahead Friendly: The batter actually improves if left to rest in the fridge, meaning less mess on Sunday morning.
- Classic Flavour: James recommends beef dripping for an authentic savory taste, though vegetable oil works fine too.
James Martin Yorkshire Pudding For 6 Persons Ingredients
- 200g Plain Flour: Sifted into a bowl.
- 3 Large Eggs: Fresh.
- 300ml Whole Milk: Full-fat is best for texture.
- ½ tsp Salt: Essential for seasoning the batter.
- Vegetable Oil or Beef Dripping: About 1 tsp per hole (approx 50–75ml total).
- Black Pepper: Optional, for extra seasoning.
How To Make James Martin Yorkshire Pudding Recipe For 6 Persons
- Make the Paste: Place the 200g of flour and ½ tsp salt in a large mixing bowl. Make a well in the center and crack in the 3 eggs. Whisk the eggs into the flour, slowly incorporating the flour from the edges, until you have a thick, smooth paste. James’s Tip: Making a paste first prevents lumps from forming later.
- Add Liquid: Gradually pour in the 300ml of milk, whisking constantly, until you have a smooth batter that resembles the consistency of double cream. Season with a little black pepper if desired.
- Rest (Crucial): Pour the batter into a jug. Cover and let it rest in the fridge for at least 30 minutes, or preferably overnight. Resting allows the gluten to relax, which helps the puddings rise higher.
- Heat the Oven: Preheat your oven to 220°C (425°F/Gas Mark 7).
- Heat the Fat: Place a 12-hole muffin tin (or Yorkshire pudding tin) into the oven. Add about 1 teaspoon of beef dripping or vegetable oil to each hole. Leave the tin in the oven for 10–15 minutes until the fat is smoking hot.
- The Pour: Carefully remove the tin from the oven and close the door immediately to keep the heat in. Pour the batter evenly into the holes—it should sizzle as it hits the fat.
- Bake: Place the tin back in the oven immediately. Bake for 20–25 minutes until the puddings are puffed up, golden brown, and crisp.
- Don’t Peek: Do not open the oven door during cooking, or the cold air will cause them to collapse.
- Serve: Serve immediately while hot and crisp.
Recipe Tips
- The “Sizzle” Test: If the batter doesn’t sizzle when you pour it into the tin, the fat isn’t hot enough. Put it back in the oven for 5 minutes.
- Room Temp Batter: If you rested the batter in the fridge overnight, take it out 30 minutes before cooking. Cold batter hitting hot fat can sometimes lower the temperature too fast.
- Storage: If you have leftovers (unlikely!), they can be frozen. Reheat them in a hot oven for 3-4 minutes from frozen.
- The Jug: Always put your batter in a jug. It makes pouring into the hot, dangerous tin much faster and safer than using a ladle.
What To Serve With Yorkshire Pudding Recipe For 6 Persons?
While traditionally served with Roast Beef, these puddings are now acceptable with any roast dinner. They are excellent with Roast Chicken or Pork, acting as a vessel for gravy. You can even serve them as a starter with onion gravy, a tradition James is fond of.
How To Store Leftovers Yorkshire Pudding Recipe For 6 Persons?
- Fridge: Store in a bag or container for 2 days. They will go soft but can be crisped up.
- Freezer: Freeze in a ziplock bag for up to 1 month.
- Reheating: Place on a baking tray in a 200°C oven for 3–5 minutes until crisp.
How To Reheat Leftovers Yorkshire Pudding Recipe For 6 Persons?
- Oven (Best Method): Preheat to 200°C (400°F). Place puddings on a tray and bake for 3–5 minutes (6–8 minutes if frozen) until crisp and hot.
- Air Fryer (Fastest): Heat at 180°C (350°F) for 2–3 minutes.
- Microwave (Avoid): Don’t do it—they will turn soft, soggy, and rubbery.
FAQs
Usually because the oven door was opened too early or the oven wasn’t hot enough.
No. Self-raising flour makes them rise flat and cakey. You need plain flour and eggs for the structure.
It’s not recommended as olive oil has a low smoke point and can burn at 220°C. Use vegetable, sunflower, or beef dripping.
Try More Recipes:
- James Martin Salad Dressing Recipes
- James Martin Cauliflower Cheese
- James Martin Gluten Free Batter
Yorkshire Pudding Recipe For 6 Persons Nutrition Facts (Per pudding)
- Calories: ~95 kcal
- Total Fat: 4g
- Saturated Fat: 1g
- Cholesterol: 45mg
- Sodium: 100mg
- Total Carbohydrate: 12g
- Protein: 4g
James Martin Yorkshire Pudding Recipe For 6 Persons
Course: Sides, StarterCuisine: AmericanDifficulty: Easy4
servings30
minutes40
minutes300
kcalJames Martin Yorkshire Pudding Recipe For 6 Persons is a British classic. Using a simple ratio of plain flour, eggs, and milk, combined with smoking hot fat, this recipe guarantees tall, crispy, and golden puddings every time. Perfect for a Sunday Roast.
Ingredients
200g Plain Flour: Sifted into a bowl.
3 Large Eggs: Fresh.
300ml Whole Milk: Full-fat is best for texture.
½ tsp Salt: Essential for seasoning the batter.
Vegetable Oil or Beef Dripping: About 1 tsp per hole (approx 50–75ml total).
Black Pepper: Optional, for extra seasoning.
Directions
- Make the Paste: Place the 200g of flour and ½ tsp salt in a large mixing bowl. Make a well in the center and crack in the 3 eggs. Whisk the eggs into the flour, slowly incorporating the flour from the edges, until you have a thick, smooth paste. James’s Tip: Making a paste first prevents lumps from forming later.
- Add Liquid: Gradually pour in the 300ml of milk, whisking constantly, until you have a smooth batter that resembles the consistency of double cream. Season with a little black pepper if desired.
- Rest (Crucial): Pour the batter into a jug. Cover and let it rest in the fridge for at least 30 minutes, or preferably overnight. Resting allows the gluten to relax, which helps the puddings rise higher.
- Heat the Oven: Preheat your oven to 220°C (425°F/Gas Mark 7).
- Heat the Fat: Place a 12-hole muffin tin (or Yorkshire pudding tin) into the oven. Add about 1 teaspoon of beef dripping or vegetable oil to each hole. Leave the tin in the oven for 10–15 minutes until the fat is smoking hot.
The Pour: Carefully remove the tin from the oven and close the door immediately to keep the heat in. Pour the batter evenly into the holes—it should sizzle as it hits the fat.- Bake: Place the tin back in the oven immediately. Bake for 20–25 minutes until the puddings are puffed up, golden brown, and crisp.
- Don’t Peek: Do not open the oven door during cooking, or the cold air will cause them to collapse.
- Serve: Serve immediately while hot and crisp.
Notes
- The “Sizzle” Test: If the batter doesn’t sizzle when you pour it into the tin, the fat isn’t hot enough. Put it back in the oven for 5 minutes.
Room Temp Batter: If you rested the batter in the fridge overnight, take it out 30 minutes before cooking. Cold batter hitting hot fat can sometimes lower the temperature too fast.
Storage: If you have leftovers (unlikely!), they can be frozen. Reheat them in a hot oven for 3-4 minutes from frozen.
The Jug: Always put your batter in a jug. It makes pouring into the hot, dangerous tin much faster and safer than using a ladle.
