James Martin's Yorkshire puds

James Martin's Yorkshire puds

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(35 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 eggs



    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, questions and tips

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15th Mar, 2015
As always another amazing recipe from James. His Y P Recipes never fails!!.....thanks James x
28th Jan, 2015
Yummy, best Yorkshires ever. These rose so well I had to quickly move a shelf in the oven!!
Mike C W
10th Jan, 2015
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 ;×)
25th Dec, 2014
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
10th Jan, 2015
See above comment !
22nd Dec, 2014
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
16th Dec, 2014
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
23rd Nov, 2014
These are delicious! Even though I fiddled with pans, open and closed the oven couple of times, they came out absolutely wonderful..
5th Oct, 2014
These are the best Yorkshire puddings that I've ever made. I used a stoneware muffin pan and the mixture made 12 huge puds!
21st Sep, 2014
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.


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