James Martin's Yorkshire puds

James Martin's Yorkshire puds

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(34 ratings)

Prep: 10 mins Cook: 30 mins Plus standing

Easy

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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Ingredients

  • 200g plain flour
  • 3 egg
    Eggs

    Egg

    egg

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

  • 300ml milk

    Milk

    mill-k

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

  • 4 tbsp vegetable oil

Method

  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, questions and tips

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catd8h
27th Oct, 2016
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
21st Oct, 2016
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
24th Jul, 2016
3.8
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
rosyni
22nd May, 2016
Made these today, my first attempt at yorshires. Followed everything exactly and ended up with amazing perfect huge puddings! Excellent recipe
Boomunki
6th Apr, 2016
These came out perfect! Really pleased with them
bluewoody141
24th Jan, 2016
0.05
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
25th Oct, 2015
great yorkshires James, [ Mr butter]
clovelly1's picture
clovelly1
20th Sep, 2015
5.05
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
9th Aug, 2015
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
6th Jul, 2015
0.05
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!

Pages

Rothamo
16th Oct, 2016
It states "makes 12" then tells you to oil 8 of the holes in a 12 hole muffin tin. Which one is it?
sybil
14th Dec, 2013
how far up the tin do i pour the yorkshire batter mix
karengould
21st Apr, 2014
About a third of the way up!
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