James Martin's Yorkshire puddings recipe

(1817 ratings)

Complete your roast dinner with James Martin's Yorkshire puddings. This recipe has been passed down from his Granny and is one of his favourite things to make...

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  • healthy
Preparation Time10 mins plus overnight cooling
Cooking Time30 mins
Total Time40 mins plus overnight cooling
Cost RangeCheap
Nutrition Per PortionRDA
Calories122 Kcal6%
Sugar2.5 g3%
Fat4.0 g6%
Saturated Fat1.4 g7%
Salt0.18 gRow 4 - Cell 2
Protein7.5 g15%
Carbohydrates14.0 g5%
Salt0.18 gRow 7 - Cell 2

James Martin's Yorkshire puddings are the perfect accompaniment for your roast dinner...

Complete your roast dinner with James Martin's Yorkshire puddings. This recipe has been passed down from his Granny and is one of his favourite things to make. James uses beef dripping instead of vegetable oil for much more flavour-packed Yorkshires. It should only take 30 mins to make these Yorkshire puddings too which mean they can be the last things you make when it comes to rustling up your roast dinner. Whip up 12 of these classic puds in no time. If you'd rather make a large Yorkshire pudding use a round cake tin instead of a bun tin and follow the same method below.


  • 8 eggs
  • 200g plain flour
  • 1 pint of milk
  • Beef dripping

You will also need:

  • 12 hole bun tray




  1. Mix the eggs, plain flour and milk together in a large mixing bowl with a wooden spoon.
  2. Cover with cling film and pop the mixture into the fridge to cool overnight.
  3. When you're ready to make your puds, preheat the oven 220°C /200°C Fan/ Gas Mark 7.
  4. Pour the beef dripping into each bun hole in the tray filling about half way.
  5. Once your oven has warmed up pop the tray into the oven and leave for about 10-15 mins for the beef drippings to heat up.
  6. Take the Yorkshire pudding mixture out of the fridge and gently stir to get back to it's original consistancy.
  7. Take the bun tin out the oven, with an oven glove, and carefully pour or spoon the mixture into the holes. The mixture should begin to instantly cook.
  8. Place back into the oven and cook for 30 mins until golden and crisp.
Top Tip for making James Martin's Yorkshire puddings

If you don't have beef dripping you can use vegetable oil instead

James Martin
Celebrity chef and TV presenter

James Martin is best known as the presenter of BBC’s Saturday Kitchen, which he hosted between 2006 and 2016. He's now the host of Saturday Morning with James Martin on ITV.  James started his formal training to become a chef at Scarborough Technical College in 1988 and went on to further his skills at Hostellerie De Plaisance, Saint-Émilion, and Maison Troisgros in France before joining Anthony Worrall Thompson's 'One Ninety Queen's Gate restaurant in London. 

He became head chef at just 22 when he joined Hotel Du Vin and went on to work in some of the best restaurants in London including Harvey’s in Wandsworth, The Square in Mayfair and Alastair Little in Soho. James Martin has been on our TV screen for over 20 years,  hosting Saturday Kitchen, as well as making appearances on Ready Steady Cook, and The Great British Menu and is a regular on This Morning.  He enjoys cooking for his family and making dishes that are delicious and simple recipes that anyone can follow.