Yorkshire puddings piled on a plate

James Martin's Yorkshire puds

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(47 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 eggs
    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 200g plain flour and some seasoning into a large bowl, stir in 3 eggs, one at a time, then slowly whisk in 300ml milk until you have a smooth batter.

  2. Chill in the fridge for at least 30 mins or up to a day.

  3. Heat oven to 220C/180C fan/gas 7. Pour 4 tbsp vegetable oil into the holes of a 12-hole muffin tin, then heat the tin in the oven for 5 mins.

  4. 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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Pete Sprake's picture
Pete Sprake
11th Mar, 2018
5.05
Absolutely the perfect Yorkshire pudding. Those that only cook for two. Half the milk and flour, use two eggs. Please add 30ml of water. Believe me. It makes a huge difference. As James mentions, make sure your fat or dripping is hot! Before pouring in your mixture. When I say huge. Use your larger oven not a small top one as they rise like Batman.
thefirefairy
19th Aug, 2018
Do as Pete advises - the water really does make a difference.
crust
31st Dec, 2017
5.05
Perfect puddings
rockywr
20th Nov, 2017
This is very similar to a Phil Vickery' recipe which had 4 eggs, 225gm of plain flour and 350ml or milk - I have used 400ml of milk. To those that have had failures in the past remember to heat the oil in the muffin tins until they're smoking - it always works for me. leave the batter mix for 4 hours at least before utilising. James also has his 8 eggs and 1 pint of milk somewhere else and does produce enormous Yorkshire puddings (as they should be). Check the temperature of your oven as well if you've had failures.
coasterstep
6th Aug, 2017
5.05
Don't often make Yorkshire puds but decided to try this recipe. As they were just for two of us I made a third of the recipe and left mix in fridge overnight. Made 4 puds and goodness they were enormous! Puffed up beautifully and still bit soft inside. And oven was a bit lower on Mark 5/6 as was roasting too - did not seem to matter to puds.
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
4.05
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

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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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