These James Martin Yorkshire puddings are crisp and deeply golden on the outside, with a soft, steamy centre that’s perfect for soaking up gravy. The batter is simple, but the technique is all about heat, timing, and not opening the oven door. Difficulty is easy once you know the cues, even if you’re a first-timer. Total time is about 45 minutes, including a short batter rest for the best rise.
Ingredients
For the Yorkshire pudding batter
- 140g plain flour
- 1/2 tsp fine salt
- 4 large eggs
- 200ml whole milk
For the tin
- 12 tsp beef dripping, goose fat, or sunflower oil (about 60ml total), for a 12-hole muffin tin
How to Make James Martin Yorkshire Puddings
- Prepare the oven: Preheat the oven to 220°C (200°C fan). Place a shelf in the middle so the puddings colour evenly. Put your empty muffin tin in the oven for 5 minutes to get it properly hot.
- Heat the fat: Carefully remove the hot tin and add 1 tsp beef dripping (or oil) to each hole. Return the tin to the oven for 10 to 12 minutes, until the fat is shimmering and just starting to smoke. This heat is what gives you that dramatic rise.
- Mix the batter: Tip the flour and salt into a bowl and whisk to combine. Make a well, crack in the eggs, and whisk, gradually pouring in the milk as you go. Keep whisking until the batter is smooth, glossy, and the consistency of single cream.
- Rest the batter: Leave the batter to rest for 20 to 30 minutes at room temperature. If your kitchen is very warm, rest it in the fridge, then bring it back out for 10 minutes before baking.
- Fill the tin: When the fat is smoking hot, work quickly. Pull the oven shelf out slightly and pour batter into each hole until about 2/3 full. You should hear a confident sizzle as the batter hits the fat.
- Bake: Bake for 18 to 22 minutes without opening the oven door. They are ready when they are tall, deeply golden, and crisp around the edges. If you prefer them extra crisp, give them 2 more minutes.
- Cool and serve: Lift the puddings onto a rack for 2 to 3 minutes to stop the bases going soggy. Serve straight away with roast dinner and plenty of gravy.
- Optional reheat (if needed): If you are waiting on the rest of dinner, reheat in a hot oven at 200°C (180°C fan) for 3 to 5 minutes to bring back the crisp edges.
Tips
Why didn’t my Yorkshire puddings rise?
The tin and fat were not hot enough, or the oven door was opened too early. Make sure the fat is shimmering and starting to smoke before you pour in the batter, then bake uninterrupted until fully risen and browned.
How do I stop them turning soggy underneath?
Get them out of the tin as soon as they come out of the oven and rest them on a wire rack for a couple of minutes. If they sit in the hot tin, steam gets trapped and softens the base.
Do I really need to rest the batter?
Resting helps the flour hydrate and relax, which improves the lift and gives a lighter, more even texture. If you are in a rush, 10 minutes is still better than none, but 20 to 30 minutes is the sweet spot.
Which fat gives the best flavour?
Beef dripping gives the most traditional roast-dinner flavour and fantastic crispness. Goose fat is rich and luxurious. Sunflower or vegetable oil works well for a neutral flavour and a reliably hot smoke point.
Serving Suggestions
- Classic roast beef with onion gravy and horseradish
- Roast chicken with thyme gravy and buttery greens
- Sausage, mash, and rich onion gravy for a proper comfort dinner
- Toad in the hole: bake sausages in the tin, then pour batter around them
- Leftover puds with golden syrup or jam for a sweet twist
Storage
Room Temperature
Let them cool completely, then keep in an airtight container for up to 1 day. They will soften, but crisp up again when reheated.
Refrigerator
Store in an airtight container for up to 3 days. Reheat in a hot oven rather than the microwave to bring back the crisp edges.
Freezing
Freeze cooled Yorkshire puddings in a freezer bag or airtight container for up to 3 months. Reheat from frozen at 200°C (180°C fan) for 6 to 8 minutes until hot and crisp.
Nutrition
- Calories: 116 kcal
- Carbohydrates: 10 g
- Protein: 4 g
- Fat: 7 g
- Saturated Fat: 1 g
- Sodium: 120 mg
Nutrition values are estimates and can vary based on the exact ingredients and quantities used.
FAQs
Can I make Yorkshire pudding batter ahead of time?
Yes. Mix the batter, cover it, and refrigerate for up to 24 hours. Give it a quick whisk before using. For the best rise, let the batter sit at room temperature for about 10 minutes while the oven and tin heat.
Why do my Yorkshire puddings collapse after baking?
A little settling is normal, but major collapse usually means they were underbaked or the oven door was opened too early. Bake until they are deep golden and crisp, and avoid opening the door until the end.
Can I use self-raising flour instead of plain flour?
You can, but it tends to give a more cakey texture and less of that classic crisp shell. Plain flour is the best choice for traditional Yorkshire puddings.
What’s the best tin to use for big, tall Yorkshire puddings?
A metal 12-hole muffin tin is ideal because it heats fast and holds heat well. Avoid thick ceramic or glass for this recipe, as they heat more slowly and can reduce the rise.
Can I make these without beef dripping?
Absolutely. Use goose fat for richness, or sunflower/vegetable oil for a neutral flavour. The key is choosing a fat that can get very hot without burning.
James Martin Yorkshire Puddings
Course: Side DishCuisine: BritishDifficulty: Easy12
puddings10
minutes20
minutes45
minutes116
kcal30
minutesCrisp, golden James Martin Yorkshire puddings with a soft centre, made with a simple batter and baked in a smoking-hot tin for maximum rise.
Ingredients
140g plain flour
4 large eggs
200ml whole milk
1/2 tsp fine salt
12 tsp beef dripping, goose fat, or sunflower oil (about 60ml total)
Directions
- Preheat the oven to 220°C (200°C fan). Put 1 tsp fat into each hole of a 12-hole muffin tin and heat for 10–12 minutes until smoking hot.
- Whisk flour and salt together. Make a well, add eggs, then whisk while gradually pouring in the milk until smooth. Rest the batter for 20–30 minutes.
- Working quickly, pour batter into the hot tin (about 2/3 full). Bake for 18–22 minutes without opening the door, until well risen and deep golden.
- Remove from the oven and serve immediately, or cool for 5 minutes then reheat briefly before serving.
Notes
- A ripping-hot tin is the secret to a big rise. Heat the fat until it’s shimmering and just starting to smoke.
- Resting the batter helps it rise more evenly and improves texture.
- Do not open the oven door during baking or the puddings can collapse.
- For best results, use whole milk and weigh the flour.
