James Martin Yorkshire Puddings

The foolproof Yorkshire pudding recipe you can trust.

Course Side Dish

Cuisine British

Prep Time 10

Cook Time 25

Resting Time 30

Servings pcs

Calories 120kcal

Author Lea

mixing bowl
Hand whisk or electric whisk
Yorkshire pudding tray I like using a muffin tray with deep slots, each with a diameter of 6.5 centimetres.

Sift the plain flour into a large mixing bowl and season with salt. Crack the eggs into the flour.
Gradually whisk the milk with the flour and eggs until you create a smooth batter - the consistency of double cream.
Let the batter rest in the fridge for 30 minutes.
Note: It's safe to make the batter ahead and leave it in the fridge overnight, but it's not essential.
Heat the oven to 220C / intense fan 180C.
Tip: If you want to make more uniform Yorkies, use a higher temperature. Preheat the oven to 250C (intense fan setting), turning the temperature down to 220C once the batter is in (reduce the baking time to 18 - 20 minutes).
Fill each slot of the tray with ½ teaspoon of oil and heat it in the oven for 5 minutes or until smoking hot.
Pour the batter into the tray (I fill the individual slots ½ to ⅔ way up).
Bake for 25 - 30 minutes or until the Yorkshire puddings are dark golden brown.
Tip: The Yorkies will hold their shape better if their skin is crisp and well baked. Don't remove them too soon.
Note: This 3-egg recipe makes a generous amount of batter. You will likely make more than 12 pieces depending on the tray size and how much you fill it.

➤ Please visit the BBC Food Website for the original James Martin's Yorkshire pudding recipe and his directions.