James Martin Yorkshire Puddings

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James Martin Yorkshire Puddings are made with plain flour, a generous amount of eggs, and whole milk. The recipe is famous for using eight eggs, which creates a towering, airy structure with a rich, custard-like center and a crispy brown shell. They are the ultimate side dish for a traditional Sunday roast and are guaranteed to be the star of the meal.

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Why You Will Love This Yorkshire Pudding Recipe:

They Never Fail to Rise: The secret to this recipe is the high number of eggs (eight!). This extra protein creates a powerful structure that guarantees tall, towering puddings every single time.
The Perfect Texture: Many recipes result in puddings that are dry and brittle. This version creates a crispy, golden shell on the outside, but the inside remains soft, rich, and almost like a savory custard.
They Hold Gravy Perfectly: The deep cup shape acts like a natural bowl. They are sturdy enough to hold plenty of rich onion gravy without dissolving or getting soggy immediately.
It’s a Showstopper: If you want to impress guests at Sunday lunch, these are the puddings to make. They puff up massively in the oven and look incredibly impressive when brought to the table.

James Martin Yorkshire Puddings Ingredients

For the Batter:

225g (approx. 1 3/4 cups) plain flour
8 large eggs
1 pint (568ml) full-fat milk
1/2 teaspoon salt
Pinch of black pepper

For Cooking:

Vegetable oil or beef dripping (about 1 teaspoon per hole)

How To Make James Martin Yorkshire Puddings

Mix the dry ingredients: Place the plain flour, salt, and pepper into a large mixing bowl.
Add the eggs: Create a well (a hole) in the center of the flour. Crack all 8 eggs into the middle. Beat the eggs with a whisk, slowly incorporating the flour from the edges until the mixture becomes stiff and smooth.
Add the milk: Gradually pour in the milk while whisking constantly. Continue mixing until the batter is completely smooth and has no lumps.
Rest the batter: Pour the batter into a jug. Place it in the fridge and let it rest for at least 4 hours, or preferably overnight. This step is crucial for a good rise.
Heat the fat: When you are ready to cook, preheat your oven to 425°F (220°C). Place a teaspoon of vegetable oil or beef dripping into each hole of a 12-hole muffin tin (or two tins, as this makes a large batch). Place the tin in the oven for 10-15 minutes until the fat is smoking hot.
Bake the puddings: Carefully remove the hot tin from the oven. Immediately pour the chilled batter into the sizzling cups, filling them almost to the top.
Do not open the door: Put the tray back in the oven and bake for 30 minutes. Do not open the oven door during cooking, or they will collapse. They should be tall, golden brown, and crisp.

Recipe Tips

Rest the Batter: James Martin stresses that resting the batter allows the gluten to relax. This ensures the puddings rise high rather than shrinking back down.
Get the Fat Smoking Hot: The oil must be sizzling when the cold batter hits it. This reaction creates instant steam, which powers the “lift” of the pudding.
Use Plain Flour: Never use self-raising flour. The rise comes from the eggs and the steam, not baking powder. Self-raising flour will make them flat.
Don’t Wash the Pan: If possible, wipe your muffin tin clean with a paper towel after use rather than scrubbing it with soap. Over time, the tin becomes “seasoned” and non-stick, which helps the puddings pop out easily.

What To Serve With Yorkshire Puddings?

These puddings are the essential partner for Roast Beef with horseradish sauce, they are delicious with any roast dinner, including roast chicken, pork, or lamb. You can also turn them into a main course by serving “Toad in the Hole” (adding sausages to the batter) or filling giant puddings with chili con carne or savory stew.

How To Store Leftovers Yorkshire Puddings?

Refrigerate: Store the cooled puddings in an airtight container or ziplock bag. They will last in the refrigerator for up to 2 days.
Freeze: Yorkshire puddings freeze incredibly well. Place the cooled puddings in a freezer bag and freeze for up to 1 month. You do not need to thaw them before reheating.

How To Reheat Leftovers Yorkshire Puddings?

In the Oven (The Best Method) Place the puddings directly on the metal oven rack or on a baking sheet. Heat them for 3 to 5 minutes. If you are reheating them straight from the freezer, bake them for 6 to 8 minutes. They will become hot and crisp again.
2. In the Air Fryer (Quick & Crispy) Set your air fryer to 350°F (180°C). Place the puddings in the basket without squashing them heat for 2 to 3 minutes. This method makes the shell extra crunchy.

FAQs

Why did my Yorkshire puddings sink?

This usually happens because the oven door was opened too early, causing the temperature to drop. It can also happen if there wasn’t enough heat initially (the oil wasn’t hot enough).

Why does this recipe use 8 eggs?

James Martin’s famous recipe uses a high volume of eggs to create a very rich, stable structure. The extra protein helps them rise higher and stay crispy longer than standard 3-egg recipes.

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Can I use semi-skimmed milk in Yorkshire pudding?

Yes, you can, but whole milk produces a creamier, richer batter. The fat in the milk helps with the flavor and browning.

Yorkshire Puddings Nutrition Facts

Serving Size: 1 pudding

Calories: 140 kcal
Total Fat: 6g
Saturated Fat: 2g
Cholesterol: 125mg
Sodium: 110mg
Total Carbohydrate: 14g
Dietary Fiber: 0.5g
Sugars: 2g
Protein: 7g

Recipe by Ella ThompsonCourse: Sides, Brunch, Dinner, LunchCuisine: AmericanDifficulty: Easy

Servings

12-16

servings

Prep time

minutes

Cooking time

minutes

Calories

140

kcal

Ingredients

225g (approx. 1 3/4 cups) plain flour
8 large eggs
1 pint (568ml) full-fat milk
1/2 teaspoon salt
Pinch of black pepper
For Cooking:
Vegetable oil or beef dripping (about 1 teaspoon per hole)

Directions

Mix the dry ingredients: Place the plain flour, salt, and pepper into a large mixing bowl.
Add the eggs: Create a well (a hole) in the center of the flour. Crack all 8 eggs into the middle. Beat the eggs with a whisk, slowly incorporating the flour from the edges until the mixture becomes stiff and smooth.
Add the milk: Gradually pour in the milk while whisking constantly. Continue mixing until the batter is completely smooth and has no lumps.
Rest the batter: Pour the batter into a jug. Place it in the fridge and let it rest for at least 4 hours, or preferably overnight. This step is crucial for a good rise.
Heat the fat: When you are ready to cook, preheat your oven to 425°F (220°C). Place a teaspoon of vegetable oil or beef dripping into each hole of a 12-hole muffin tin (or two tins, as this makes a large batch). Place the tin in the oven for 10-15 minutes until the fat is smoking hot.
Bake the puddings: Carefully remove the hot tin from the oven. Immediately pour the chilled batter into the sizzling cups, filling them almost to the top.
Do not open the door: Put the tray back in the oven and bake for 30 minutes. Do not open the oven door during cooking, or they will collapse. They should be tall, golden brown, and crisp.

Notes

Rest the Batter: James Martin stresses that resting the batter allows the gluten to relax. This ensures the puddings rise high rather than shrinking back down.
Get the Fat Smoking Hot: The oil must be sizzling when the cold batter hits it. This reaction creates instant steam, which powers the “lift” of the pudding.
Use Plain Flour: Never use self-raising flour. The rise comes from the eggs and the steam, not baking powder. Self-raising flour will make them flat.
Don’t Wash the Pan: If possible, wipe your muffin tin clean with a paper towel after use rather than scrubbing it with soap. Over time, the tin becomes “seasoned” and non-stick, which helps the puddings pop out easily.

James Martin’s Saturday Morning