James Martin Yorkshire Puddings​​

These James Martin Yorkshire puddings are tall, crisp around the edges, and beautifully light in the centre, with that unmistakable savoury, toasty flavour you only get from properly heated fat and a hot oven. They are surprisingly simple to make, but the timing and temperature matter, so I’ll walk you through it step by step. Difficulty is easy once you know the cues, and the total time is about 55 minutes including a short batter rest.

Ingredients

For the batter

• 140g plain flour
• 1/2 teaspoon fine salt
• 4 large eggs
• 200ml whole milk

For the tin

• 4 tablespoons beef dripping or vegetable oil (about 1 teaspoon per hole, plus a little extra if needed)

How to Make James Martin Yorkshire Puddings​​

• Prepare the oven: Preheat the oven to 220°C or 200°C fan. Put a shelf in the middle of the oven so the puddings colour evenly and rise straight.
• Mix the dry ingredients: Add the plain flour and salt to a large bowl and whisk briefly to combine and aerate.
• Add the eggs: Crack in the eggs and whisk until you have a thick, smooth paste with no dry pockets of flour.
• Whisk in the milk: Pour in the milk gradually, whisking all the time, until the batter is smooth and pourable, similar to single cream.
• Rest the batter: Leave the batter to rest at room temperature for 20 to 30 minutes. This helps the gluten relax and improves the rise.
• Heat the tin and fat: Add about 1 teaspoon of beef dripping or oil to each hole of a 12-hole muffin tin. Put the tin in the oven for 8 to 10 minutes until the fat is shimmering hot and just starting to smoke.
• Fill quickly: Carefully remove the tin from the oven and close the oven door to keep the heat in. Working quickly, pour the batter into the holes, filling each one about halfway to two-thirds full. You should hear a lively sizzle.
• Bake without peeking: Return the tin to the oven and bake for 20 to 25 minutes, until the puddings are well risen, deep golden, and crisp. Keep the oven door closed for the full bake so they do not collapse.
• Cool briefly: Lift the puddings out and place on a wire rack for 2 to 3 minutes to keep the bottoms crisp.
• Serve: Serve immediately with roast beef and gravy, or re-crisp in a hot oven for 3 to 5 minutes if you are juggling timings.

Tips

Why didn’t my Yorkshire puddings rise?

The tin and fat must be properly hot before the batter goes in. If the fat is not shimmering and close to smoking, the batter will set too slowly and you will lose that dramatic puff.

Do I really need to rest the batter?

You will still get Yorkshire puddings without resting, but a 20 to 30 minute rest gives a lighter texture and more reliable rise. If you have time, it is worth it.

What fat gives the best flavour and crispness?

Beef dripping gives the most traditional flavour and a beautifully crisp edge. Vegetable oil works well too, but choose one with a high smoke point such as sunflower or rapeseed.

Why are mine soft or soggy underneath?

This usually means the fat was not hot enough, the oven temperature was too low, or the puddings were left sitting in the tin. Lift them onto a rack as soon as they come out, and re-crisp for a few minutes if needed.

Serving Suggestions

• Serve with roast beef, rich onion gravy, and horseradish.
• Pair with roast chicken, sausages, or a veggie roast and plenty of gravy.
• Make mini toad-in-the-hole: add a little cooked sausage piece to each hole before baking.
• Fill with roast beef slices and gravy for a fun canapé-style starter.

Storage

Room temperature

Yorkshire puddings are best fresh, but you can keep them in an airtight container for up to 1 day. Re-crisp in a hot oven before serving.

Refrigerator

Store in an airtight container for up to 3 days. Reheat on a baking tray at 200°C (180°C fan) for 5 to 8 minutes until hot and crisp.

Freezing

Freeze completely cooled puddings in a freezer bag or airtight container for up to 3 months. Reheat from frozen at 200°C (180°C fan) for 8 to 12 minutes until piping hot and crisp.

Nutrition

• Calories: 117 kcal
• Carbohydrates: 9.7 g
• Protein: 3.8 g
• Fat: 6.8 g
• Saturated Fat: 1.2 g
• Sodium: 130 mg

Disclaimer: Nutrition values are estimates and will vary depending on ingredients and portion sizes.

FAQs