How To Make James Martin's Taller Softer Yorkshire Puddings For A Roast Dinner

There's nothing quite like a proper Sunday roast dinner. It's a British staple, a tradition that brings everyone to the table. But let's be honest, the pressure is on to get every part just right, especially the Yorkshire puddings. Will they be flat and sad, or will they rise up like golden, crispy crowns? It's the eternal question for anyone in charge of the cooking.

Everyone wants to find that perfect, simple recipe that guarantees success. Well, celebrity chef James Martin has shared his method for making incredible Yorkshire puddings, and the secret seems to be a generous hand with one key ingredient. This recipe, highlighted on 03 Nov 2025, promises a beautiful rise and a softer texture every single time.

The secret to a beautiful rise

So, what makes this James Martin recipe different from the thousands of others out there? It's all about the ingredients, specifically the quantity of them. The official recipe guidance points out,

"James Martin uses a lot of eggs in this Yorkshire pudding recipe for extra lift and a softer texture. Beef dripping adds extra flavour."

This isn't just a minor tweak; it's a fundamental change that transforms the final product. Using a whopping eight eggs for a batch of twelve puddings is the secret weapon here.

The extra protein from the eggs helps the structure of the batter, allowing it to climb the sides of the tin and become incredibly tall and airy, while also keeping the inside beautifully soft and almost custard-like. Then there's the beef dripping. While some might opt for vegetable oil, traditionalists know that beef dripping delivers an unbeatable savoury flavour that you just can't replicate. It's what makes the Yorkshire puddings a perfect companion to a beef roast dinner.

Gathering your ingredients

Before starting, it's always a good idea to get everything you need lined up. There's nothing worse than getting halfway through a recipe and realising something is missing. Luckily, the list of ingredients for these legendary Yorkshire puddings is pretty straightforward. You might find you have most of them in the cupboard already. Here's what you'll need to cook up a batch of 12 generous puddings:

• 225g plain flour
• Eight free-range eggs
• 600ml milk
• 55g beef dripping
• A pinch of salt and pepper

This simple list is all it takes to create a truly spectacular part of any roast dinner. The focus isn't on fancy or complicated components, but on getting the basics absolutely right. Find more complex recipes if you like, but this one is a classic for a reason.

The simple method for the perfect batter

The real magic in this recipe happens long before the batter ever sees the inside of an oven. It's all in the preparation. James Martin strongly suggests making the Yorkshire pudding batter the evening before you plan to cook it. This isn't just a suggestion to save time on the day; it's a crucial step for achieving that beautiful rise.

The method itself is simple. Start by combining the flour with a pinch of salt and pepper in a big mixing bowl. Crack in all eight eggs and whisk them in until the mixture is completely smooth. You don't want any lumps hiding in there. Next, slowly pour in the milk, stirring gently as you go to keep the batter silky and smooth. Once it's all combined, cover the bowl with clingfilm and pop it in the fridge overnight.

But why does it need to rest? The recipe guidance explains it perfectly: "Resting the Yorkshire pudding batter is important as it allows the gluten in the flour to relax. This means it will be more stretchy when it's time to cook the puddings, and you will see them rise beautifully in the oven." Think of it like dough resting before it's baked. Giving the gluten time to chill out makes for a much softer, taller, and more impressive final product. This overnight step is what separates good Yorkshire puddings from great ones.

Time to cook those yorkshire puddings

When it's time to cook, things happen quickly. The key is extreme heat. First, preheat your oven to a blistering 220°C (or 200°C Fan). While the oven is heating up, divide the beef dripping between three four-hole Yorkshire pudding trays. Place the trays in the hot oven until the fat is literally smoking hot. This is not a step to be shy about; the batter needs to hit searingly hot fat to get that initial puff and rise.

Carefully take the trays out of the oven and, working quickly and safely, pour the chilled batter into each compartment, filling them about halfway. Get them straight back into the oven and bake for 20 to 25 minutes. During this time, resist every urge to open the oven door. Peeking will let the heat out and could cause your puddings to collapse. After the initial bake, the recipe suggests quickly opening the oven door to let any steam escape. Then, reduce the temperature to 190°C (170°C Fan) and cook for another 10 minutes. This final blast helps them become extra crisp and ensures they hold their magnificent shape. Serve them immediately, as they are at their absolute best straight from the oven, ready to soak up all that lovely gravy from your roast dinner.