Yorkshire puddings. The unsung hero of every roast dinner. I still remember the first time I nailed them — like, properly nailed them — they puffed up like golden clouds, crisp edges with those gloriously soft, eggy middles. I stood by the oven watching them rise like a mad scientist. Honestly? Felt a bit like magic.
James Martin’s recipe? It’s the real deal. None of this pancake-in-a-cup nonsense. It’s simple — flour, eggs, milk — but there’s a trick to it. Let the batter rest overnight. That’s the bit most people skip. But trust me, the flavour, the rise… it’s 100% worth waiting for. Plus, it gives you time to make a proper onion gravy, which might just steal the show.
Why You’ll Love It
- Sky-high rise – These puff up beautifully, no sad soggy middles here.
- Crisp outside, soft inside – The holy grail of Yorkshire texture.
- Make-ahead friendly – Batter chills overnight = more flavour and less fuss.
- Perfect with anything – Roast beef, sausages, even leftover stew.
- The gravy is next level – Sweet onions and a splash of booze? Heaven.
- Looks harder than it is – Great for showing off with very little effort.
Ingredients
For the Yorkshire Puddings:
- 200g (about 8 oz) plain flour
- 8 large eggs
- 1 pint full-fat milk
- 8 tsp beef dripping, duck fat, or goose fat (whatever you’ve got)
For the Gravy:
- 3 onions, thinly sliced
- 25g butter
- 100ml Madeira
- 25ml sherry
- 500ml veal jus or good beef stock
- 50ml red wine
How to Make It
Whisk up your batter (then forget about it for a bit):
In a big bowl, whisk the flour, eggs, and milk until smooth. It’ll look a bit runny — that’s exactly what you want. Cover it and chuck it in the fridge overnight. This step is the secret weapon. Don’t skip it.
Heat your fat until it’s seriously hot:
Preheat the oven to 220°C (that’s 425°F). Put a bit of dripping or fat into each cup of a muffin tin or Yorkshire tray. Pop it in the oven until it’s smoking hot — literally. It should be just about scary.
Pour and bake — quickly now:
Carefully (and I mean carefully) pour the cold batter into the screaming hot fat. Fill each tin about halfway. It’ll sizzle a bit — good. Shut the oven and do not open that door. Bake for 30 minutes.
Final crisp up:
After 30 minutes, open the oven for literally 2 seconds to let steam out, then drop the temp to 200°C and cook another 5–10 minutes until they’re golden, puffed, and crispy.
Make the gravy while they puff:
In a pan, melt butter and slowly cook the onions until caramelised. Don’t rush it — 15–20 minutes, minimum. Add the Madeira, sherry, wine, and jus. Simmer and reduce until rich and glossy. Taste. Add salt, maybe a splash more wine if you’re in the mood.
Serve hot and proud:
Yorkshires fresh from the oven, gravy in a jug, and preferably a roast dinner to go with it. Or just eat three straight out of the tray. I won’t tell.
Common Mistakes and How to Dodge Them
“My Yorkshires didn’t rise!”
Cold fat is the enemy. It’s got to be raging hot when the batter goes in. Also, don’t open the oven too early — steam is your friend.
“They’re doughy in the middle.”
You probably used too much batter or took them out too soon. Give them that last blast at a lower temp to set the middles.
“They stuck to the tin.”
Use metal tins, not silicone. And don’t skimp on the fat — that sizzle when the batter hits is your non-stick signal.
“They taste bland.”
Salt the batter. And use full-fat milk. A little richness goes a long way.
Storage and Reheating
Fridge:
Keep in a sealed container for up to 3 days. Pop them back in a hot oven to revive the crisp.
Freezer:
Freeze on a tray, then chuck in a freezer bag. Heat straight from frozen at 200°C for 8–10 minutes.
To reheat:
- Oven: Best method. 200°C for 5–10 minutes.
- Microwave: Meh. Works in a pinch but they go soft.
- Air fryer: 180°C for 3 minutes. Crisp, quick, glorious.
Frequently Asked Questions
Why chill the batter overnight?
It lets the gluten relax and helps the flour fully hydrate, making for better flavour and taller puds. Worth the wait.
Can I make mini versions?
Yes! Use a mini muffin tin. Just reduce the baking time — around 15–20 minutes total.
What’s the best fat to use?
Dripping is traditional (and delicious), but duck or goose fat works too. Even sunflower oil in a pinch.
Can I serve them with something other than roast beef?
Of course. Sausages, gravy, veggie stew, even as a dessert with jam and cream (not joking — try it once).
Nutrition Facts (Per Serving):
Calories: 130
Fat: 7.2g
Carbs: 12g
Protein: 4.4g
Sugar: 1.6g
Sodium: 135mg
Try More James Martin Recipes:
James Martin Yorkshire Puddings
Description
Tall, golden, and crisp — these Yorkshire puddings rise to the occasion every time, especially when paired with rich homemade onion gravy.
Ingredients
For the gravy:
Instructions
- Whisk flour, eggs, and milk. Chill batter overnight.
- Preheat oven to 220°C. Heat fat in tins until smoking.
- Pour batter into hot tins and bake 30 mins.
- Vent oven briefly, reduce heat to 200°C, bake 5–10 more mins.
- Meanwhile, caramelise onions in butter.
- Add wines and stock, simmer until thickened.
- Serve hot puddings with a generous pour of gravy.
Notes
- Always preheat tins with fat until sizzling.
- Resting the batter = better flavour and rise.
- Caramelised onion gravy takes time, but it’s worth every minute.
- Resist the urge to peek — steam matters.