James Martin's Yorkshire puds

James Martin's Yorkshire puds

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(22 ratings)


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Cooking time

Prep: 10 mins Cook: 30 mins Plus standing

Skill level



Makes 12

Roast beef just wouldn't be the same without crisp Yorkshire puddings

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per yorkshire



  • 200g plain flour
  • 3 eggs
  • 300ml milk
  • 3 tbsp vegetable oil

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  1. Put the flour and some seasoning into a large bowl, stir in the eggs, one at a time, then slowly whisk in the milk until you have a smooth batter. Chill in the fridge for at least 30 mins or up to a day.
  2. Heat oven to 220C/180C fan/gas 7. Pour the oil into 8 holes of a 12-hole muffin tin, then heat the tin in the oven for 5 mins. Carefully ladle the batter mix into the tin, then bake for 30 mins until well browned and risen.

Recipe from Good Food magazine, September 2011

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SurreyD's picture
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Yummy, best Yorkshires ever.
These rose so well I had to quickly move a shelf in the oven!!

Mike C W's picture

For CornwalltoAustria,
Hi Guys I am in Kaprun Austria I use Rauch Edelweiss Universal Flour and get perfect yorkies I use the same volume of Egg, milk, n flour and a hot oven with an hot oily tin till they are well risen n golden ;×)

CornwalltoAustria's picture

Doing our best to create a typical British roast in Austria......the yorkshire puddings are fine but not the same as we would manage at home in the UK. Think it's something to do with the flour that we get here. Would be interested if anyone has any tips on the best Austrian equivalent flour!!

Mike C W's picture

See above comment !

judithsimpson's picture
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I'd lost my way a bit with Yorkshires, but James has restored my confidence. As with previous posts, I found the cooking time too long, so kept a close eye on them. Mine were ready after 20 minutes and they looked wonderful. I also increased the time I heated the oil to 10 minutes - 5 minutes may be fine, but old habits die hard. Due to lack of oven space I have to cook my Yorkshires first and reheat them later (not that I want to), but even that worked out well, they weren't hard and crispy as usually happens. I can't thank you enough James!

plecostrum's picture

Made these tonight. Perfect puffy. And crisp but... 30 mins too much. I set it to 25. And even on 20 they were well done. ;-) 14-16mins. More like it !! Fab

hezifesi's picture
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These are delicious! Even though I fiddled with pans, open and closed the oven couple of times, they came out absolutely wonderful..

fairyclairey1's picture
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These are the best Yorkshire puddings that I've ever made. I used a stoneware muffin pan and the mixture made 12 huge puds!

denysefreemantle's picture

Amazing. After years of hit and miss and trying every recipe, this is it. I've made them time and time again and they are always show stoppers. And so easy too. These are as good, if not better, than James' luxury version simply because you get the same result with half the hassle. Write it down now, and keep forever. They freeze beautifully too. Thank you thank you thank you.

macskitchen's picture

Fanbloodytastic! When I brought them out of the oven we too had a wow moment!
Mrs Macskitchen was upset that she didn't get a photo to post on Facebook! I made twelve as well. (Used the remaining batter for some rather thick pancakes later on! Over indulgent git!)

P.nut's picture


Jam44's picture

The first time a Yorkshire pudding recipe has worked perfectly. Trust James Martin ;) they were light, crispy, held their shape perfectly when out of oven and long after. Delicious!!!!!

karengould's picture

This is an amazing recipe! Have made these lots and are always show-stoppers! I heat oil for 15 mins on 220, add batter about a third of the way up for each pudding, cook for 20 mins, then turn down oven to 200 for 5 mins. They always rise really high , and don't deflate if not served immediately - just don't open oven door during cooking!

lola909's picture
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wow - amazing results. These were so light and puffy in fact massive! I did mine in the aga. have only made them once before but these were perfect.
I sieved in the flour for added lightness.
I'd always use a metal tray not silicone as it gets really hot which is what they need and a proper muffin tin with deep insets so that they puff upwards.

jule955's picture

First time I've done Yorkshire puddings successfully; great recipe!

HeatherGeoff's picture

Best Yorkshires I've ever made, thanks James!!

kathryndonna's picture

This recipe made a really thick batter which I went with against my better judgment rather than thinning it down. The result was puddings that rose well and were light and crispy on top but very stodgy and heavy at the bottom, virtually undercooked. I made 8 as per the recipe (even though it says makes 12 at the top...) in a silicon muffin tray. May work better in metal but I shall go back to my old method in future.

FabFive's picture

These are the best yorkshire puds I have made. Done a couple of times and puff up well and stay crispy when you take them out of the oven both times. Great recipe, thanks!

paulkiely's picture

Recipe makes 12....but "pour oil into 8 holes of a 12-hole muffin tin" ???

julieg147's picture

Middle holes do not get hot enough