James Martin's Yorkshire puds

James Martin's Yorkshire puds

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(34 ratings)

Prep: 10 mins Cook: 30 mins Plus standing


Makes 12

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

Nutrition and extra info

  • Vegetarian

Nutrition: per yorkshire

  • kcal123
  • fat5g
  • saturates1g
  • carbs14g
  • sugars1g
  • fibre1g
  • protein4g
  • salt0.1g
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  • 200g plain flour
  • 3 egg



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 300ml milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 4 tbsp vegetable oil


  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 the 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.

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Comments (50)

catd8h's picture

First attempt at YPs at age of 68. Turned out perfectly risen just like my dad made in Yorkshire in the fifties. Mix is perfect, but make sure oil is very hot and don't be tempted to peek . 20 minutes seems about right. Thanks James.

hannahscrivens's picture

Wonderful recipe. I struggled to find a Yorkshire pudding recipe that worked for me but this is perfect. The puds as light and not too stodgy. Followed the instructions to the T and they were scrummy.
I tend to use medium eggs which were fine. I would say add the milk gradually, a bit at a time, to help with reducing lumps. The mixture does seem runny compared to other recipes but that's just how it is.

laurenoshea's picture

I really liked these. A different BBC Good Recipe uses much higher egg to flour ratio & I find these too eggy & they shrivel out of the oven. These are much nicer. Only thing I'd do differently is add more seasoning next time.

rosyni's picture

Made these today, my first attempt at yorshires. Followed everything exactly and ended up with amazing perfect huge puddings! Excellent recipe

Boomunki's picture

These came out perfect! Really pleased with them

bluewoody141's picture

They puffed up but very heavy, mix poss to thick will add more fluid to thin out, or another egg or two. Otherwise what a let down.

corgiman's picture

great yorkshires James, [ Mr butter]

clovelly1's picture

Delicious these worked so well. Really puffed up but with that lovely tasty softness inside. I hate them when they look good but taste like cardboard. These did not. Yummy just like my nana's and auntie Vera's ! YES!

Shakylol2's picture

I love James' recipes but why can't we have imperial measures also, for we "old birds" who are still using old fashioned scales which only measure in lbs and ozs. Having to find an on-line converter every time is a bit of a chore.

77grundy's picture

These are the worst YPs I've ever had. The batter was as thick as wet concrete and the YPs didn't rise a bit and were a soggy mess in the middle. Its not surprising since James Martin has another recipe on the bbc website with virtually the same amount of flour and 8 eggs instead of this one which has 3! Can't believe the other posters seems to have had success with this!

lynnem16's picture

As always another amazing recipe from James. His Y P Recipes never fails!!.....thanks James x

SurreyD's picture

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

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

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

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.


Questions (3)

Rothamo's picture

It states "makes 12" then tells you to oil 8 of the holes in a 12 hole muffin tin. Which one is it?

sybil's picture

how far up the tin do i pour the yorkshire batter mix

karengould's picture

About a third of the way up!

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