James Martin Yorkshire pudding recipe

James' Yorkshire Pudding recipe is legendary! Good quality ingredients are essential, try and buy the best flour that you can. The secret to getting gloriously puffed-up Yorkshires is to have the fat sizzling hot and don't open the oven door!

Written by

James Martin

Wondering how to make Yorkshire Puddings?

We think this is the best yorkshire pudding recipe, as simplicity really is key to the most perfect fluffy yorkie!

Serve it on a Sunday with your choice of meats and vegetables, or a lovely nut roast if you're not a meat-eater. We also highly recommend preparing a rich gravy to accompany your Yorkshire Puddings, as James Martin's recipe is excellent when it comes to soaking up sauces. 

And what's more, you can freeze any leftover yorkies, ready for your next Sunday dinners for up to three months! 

Looking for a gluten free Yorkshire Pudding recipe? We recommend simply swapping out the regular flour for a gluten free alternative, which is equally tasty.


  • 200g plain flour

  • 3 eggs

  • 300ml milk

  • 4 tbsp vegetable oil


  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 yorkshire pudding batter mix into the tin, then bake for 30 mins until well browned and risen.


Serve hot, and freeze for up to three months. Simply re-heat in the oven or an air fryer for a few minutes, and they'll crisp up perfectly for next Sunday's roast dinner. 

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