Ekani Ella James Martin Yorkshire Puddings are the Sunday-roast classic done properly: a thin, smooth batter poured into smoking-hot beef dripping and baked until each one climbs the sides of the tin with a deep golden, crisp shell and a soft, custardy middle. The ingredient list is short — eggs, whole milk, plain flour, salt and a little fat for the pan — and the method is all about heat and timing.
From start to finish you’re looking at 60 minutes, most of it resting and preheating rather than active work. This sits at beginner level, though the one moment that catches people out is pouring the batter into the tin fast enough to keep the fat sizzling. Serve them with roast beef and gravy, or anytime you want a proper British side dish on the table.
What is James Martin Yorkshire Puddings
It’s a savoury baked batter pudding, made from just eggs, whole milk, all-purpose flour and fine sea salt. You whisk everything to a smooth, heavy-cream consistency, rest it for 30 minutes, then pour it into a blistering-hot muffin tin with a teaspoon of beef dripping in each cup. The oven does the rest at 425°F (220°C), and the batter puffs and sets in around 20-25 minutes. What you end up with is a crisp, golden shell around a tender, almost custardy centre — rich from the dripping, with a clean egg-and-flour flavour underneath.
Why You Should Try This Recipe
- Five ingredients only — eggs, milk, flour, salt and fat for the tin, nothing you don’t already have in the cupboard.
- No special equipment — a 12-cup muffin tin works just as well as a dedicated Yorkshire pudding tin.
- Beginner-friendly method — the batter comes together in one bowl with a whisk, no folding or proving involved.
- Impressive rise — resting the batter and using properly hot fat gives you the tall, hollow puds people expect.
- Freezer-friendly — make a batch ahead and reheat from frozen when you need them.
Ingredients Needed to Make James Martin Yorkshire Puddings
You only need five things here, and the quality of two of them — the eggs and the fat — really shows in the finished pud.
The Batter
- 4 large eggs (about 7 oz / 200 g) — the structure and lift of the whole recipe; fresh eggs whip smoother and give a better rise.
- 1 cup whole milk (8 fl oz / 240 ml) — full-fat milk gives a richer batter; semi-skimmed works but the result is slightly less custardy.
- 1 cup all-purpose flour (4.5 oz / 125 g) — plain flour only, sifted if it looks lumpy, as self-raising will change the rise.
- 1/2 tsp fine sea salt — seasons the batter; fine salt dissolves more evenly than coarse flakes.
For the Pan
- 4 tbsp beef dripping or vegetable oil (2 fl oz / 60 ml) — the fat that makes them crisp; dripping gives the classic rich flavour, oil is a fine vegetarian swap.
Equipment Needed
Nothing unusual here — most of this is already in a standard kitchen.
- 12-cup muffin tin — a Yorkshire pudding tin is traditional, but a standard muffin tin works just as well for even rises.
- Large mixing bowl — wide enough to whisk the batter without sloshing over the sides.
- Balloon whisk — gets the batter lump-free faster than a fork; a hand whisk is fine, no electric mixer needed.
- Fine-mesh sieve — optional but handy for straining out any stubborn lumps before resting.
- Pouring jug — makes filling the hot tin cups fast and even, which matters when the fat is smoking.
Instructions to Make James Martin Yorkshire Puddings
The method is straightforward, but the timing and heat are what make or break the rise.
- Heat the oven and the fat — preheat to 425°F (220°C) with a teaspoon of dripping or oil in each muffin cup, and let it heat until shimmering and almost smoking, about 10 minutes.
- Whisk the batter — combine eggs, milk, flour and salt in a large bowl until completely smooth, the consistency of heavy cream; strain through a sieve if any lumps remain.
- Rest the batter — pour it into a jug and leave at room temperature for 30 minutes so the flour hydrates and the rise improves.
- Fill the hot tin fast — pull the tin out carefully, pour the batter to about three-quarters full in each cup, and work quickly so the fat stays hot.
- Bake without peeking — return to the oven immediately and bake 20-25 minutes until puffed and golden; do not open the door during the first 15 minutes or they will deflate.
- Serve straight away — lift them out while hot and crisp, and get them to the table fast.
What Goes Well With James Martin Yorkshire Puddings
These are built for a roast, but they’re versatile enough to sit alongside plenty of other things.
- Roast beef and gravy — the classic pairing; pour hot gravy straight into the hollow centre so it soaks rather than softens the outside.
- Onion gravy — a vegetarian alternative with just as much depth, especially with the vegetable-oil version.
- Roast chicken — milder meat lets the eggy, savoury flavour of the puds come through more clearly.
- Mashed potatoes and carrots — a full Sunday plate needs the sides, and the puds mop up whatever’s left.
- Christmas dinner — they work just as well with turkey, stuffing and cranberry sauce as with a Sunday roast.
- Leftover meat sandwiches — cold beef and a smear of horseradish stuffed into a split pud is a proper British treat.
Expert Tips for Making the Best James Martin Yorkshire Puddings
A few small details make the difference between flat discs and proper tall puds.
- Room-temperature ingredients — cold eggs and milk can make the batter seize; leave them out 30 minutes before mixing.
- Resting is non-negotiable — that 30-minute sit hydrates the flour, and skipping it usually means a weaker rise.
- Fat must be smoking hot — if it isn’t shimmering before the batter goes in, the puds will cling to the tin instead of climbing.
- Avoid opening the oven — the first 15 minutes are the most delicate; a blast of cool air can cause a collapse.
- Don’t overfill the cups — three-quarters full is the sweet spot; too much batter weighs them down and stops the rise.
- Use a jug — pouring from a jug is faster and more even than spooning, which keeps the fat hot during filling.
- Serve immediately — these lose crispness fast, so get them on plates while they’re still hot.
Easy Variations of James Martin Yorkshire Puddings
Once you’ve got the base right, these small tweaks are worth trying.
- Herb and garlic — stir a teaspoon of chopped thyme or rosemary and a pinch of garlic powder into the batter.
- Cheese-topped — scatter grated cheddar over the puds for the last 5 minutes of baking.
- Giant toad-in-the-hole — pour the batter into a larger roasting tin over sausages for a family-sized version.
- Mustard kick — add a teaspoon of English mustard powder to the flour for a bit of background heat.
- Mini puds — use a mini muffin tin and reduce the baking time to about 12-15 minutes.
Best Practices to Store James Martin Yorkshire Puddings
Fresh is best, but they keep well if you’re organised.
- Airtight container — store cooled puds in the fridge for up to 2 days; line with kitchen paper to absorb moisture.
- Freezer bag — cool completely, then freeze in a zip-top bag for up to 1 month, squeezing out as much air as possible.
- Layer with parchment — if you’re freezing a big batch, separate the puds with baking paper so they don’t stick together.
- Cool before storing — trapping steam in warm puds makes them soggy, so let them cool fully first.
Best Practices to Reheat James Martin Yorkshire Puddings
Reheating properly brings back most of the crispness.
- Oven method — place on a baking tray at 400°F (200°C) for 5-7 minutes if fridge-cold, or 8-10 minutes from frozen.
- Air fryer — works well at around 350°F (175°C) for 3-4 minutes, but watch closely near the end so they don’t catch.
- Microwave — only for a quick soften at 30-45 seconds; they’ll lose crispness, so follow with a minute in a hot oven if you can.
How Can I Make James Martin Yorkshire Puddings Healthier?
This isn’t a diet food, but a few swaps make a lighter version without losing the rise.
- Swap the dripping — use a light vegetable oil instead of beef dripping to cut saturated fat while keeping crispness.
- Wholemeal flour — replace half the all-purpose flour with wholemeal to add fibre, though the rise will be slightly denser.
- Semi-skimmed milk — cuts a little fat per serving, but the batter will be thinner so adjust the flour slightly.
- Smaller portions — make them in a mini muffin tin so you can have one or two without overloading the plate.
Nutrition Value (per serving)
Based on 1 serving out of 4 total, made with beef dripping.
- Calories — 358
- Protein — 16g
- Fat — 16g
- Saturated Fat — around 5g (with dripping; lower with vegetable oil)
- Carbohydrates — 35g
- Fibre — 1g
- Sugar — 3g
- Sodium — 350mg
- Cholesterol — roughly 210mg
FAQs
Can I make James Martin Yorkshire Puddings ahead of time?
Yes — bake them fully, cool on a rack, then reheat at 400°F (200°C) for 5-7 minutes just before serving. They’re best the same day, but a day or two in the fridge is fine.
Can I freeze James Martin Yorkshire Puddings?
Freeze them fully cooled in a zip-top bag for up to 1 month. Reheat straight from frozen at 400°F (200°C) for 8-10 minutes without defrosting first.
Why did my Yorkshire puddings not rise?
Usually the fat wasn’t hot enough, or the batter was too cold or too thin. Get the fat shimmering before pouring and make sure your batter rests for the full 30 minutes.
Can I use butter instead of beef dripping?
Butter burns at this oven temperature, so it’s not ideal. Vegetable oil, sunflower oil or goose fat all work better and stay stable in the heat.
Do I really need to rest the batter?
It makes a noticeable difference. The 30-minute rest lets the flour hydrate and gives a more reliable, taller rise — worth the wait.
Can I make the batter the night before?
Absolutely. Cover and refrigerate overnight, then let it come back to room temperature and give it a quick whisk before pouring.
Final Words
James Martin Yorkshire Puddings are proof that the simplest recipes are often the ones worth getting right. Hot fat, a rested batter and a little patience at the oven door are all it takes. Give them a go on your next roast — they’re the side everyone fights over.
PrintJames Martin Yorkshire Puddings
Golden, crispy, and gloriously puffed Yorkshire puddings with a tender, custardy interior. This foolproof recipe uses a simple batter of flour, eggs, and milk, baked in smoking-hot beef dripping for that classic rise and rich flavor. Perfect alongside roast beef and gravy.
- Prep Time: 10
- Cook Time: 25
- Total Time: 60
- Yield: 4 1x
- Category: Side Dish
- Method: Baking
- Cuisine: British
Ingredients
- 4 large eggs (about 7 oz / 200 g)
- 1 cup whole milk (8 fl oz / 240 ml)
- 1 cup all-purpose flour (4.5 oz / 125 g)
- 1/2 tsp fine sea salt
- 4 tbsp beef dripping or vegetable oil (2 fl oz / 60 ml), for the pan
Instructions
- Preheat the oven to 425°F (220°C). Place a 12-cup muffin tin or Yorkshire pudding tin in the oven with 1 teaspoon of beef dripping or oil in each cup. Let the fat heat until it is shimmering and almost smoking, about 10 minutes.
- In a large bowl, whisk together the eggs, milk, flour, and salt until completely smooth. The batter should be the consistency of heavy cream. If there are lumps, strain the batter through a fine-mesh sieve.
- Pour the batter into a jug for easy pouring. Let the batter rest at room temperature for 30 minutes. This allows the flour to hydrate and results in a better rise.
- Carefully remove the hot tin from the oven. The fat should be smoking hot. Quickly pour the batter into each cup, filling them about three-quarters full. Work fast to keep the fat hot.
- Immediately return the tin to the oven and bake for 20-25 minutes, until the puddings are puffed up, golden brown, and crispy. Do not open the oven door during the first 15 minutes to avoid deflating them.
- Remove from the oven and serve immediately while hot and crisp.
Notes
Storage: Yorkshire puddings are best served fresh. Leftovers can be stored in an airtight container in the fridge for up to 2 days. To reheat, place on a baking tray in a preheated oven at 400°F (200°C) for 5-7 minutes until crisp. Freezing: Cool completely, then freeze in a zip-top bag for up to 1 month. Reheat from frozen at 400°F (200°C) for 8-10 minutes.
Nutrition
- Calories: 358
- Sugar: 3g
- Sodium: 350mg
- Unsaturated Fat: 5g
- Trans Fat: 16g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 225mg
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