James Martin’s ‘legendary’ Yorkshire pudding recipe with 8 eggs

James Martin shares his recipe for making Yorkshire Puddings

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James Martin has been cooking on TV for several decades, and as a born and bred Yorkshireman, his recipe for Yorkshire puddings is “legendary”. Here’s how to make either one giant Yorkie, or several smaller ones. 

Talking about the recipe on his website, James said: “Good quality ingredients are essential, try and buy the best flour that you can.

“When you cook the Yorkshire’s ensure they are the only thing in the oven as the temperature needs to be hot to cook them properly!”

James shared his recipe during an old episode of This Morning, when he was on hand to answer viewers questions. 

Julie asked the TV chef: “I have a problem with my Yorkshire puddings, it doesn’t matter what I do, they’re always flat and always stodgy.” 

James said: “The recipe is very simple – eight eggs, eight ounces of flour and a pint of milk. Don’t moan about the amount of eggs, you need eight eggs. 

“You need to make that a day before or at least four to five hours before [cooking] and leave it in the fridge. 

“Mix everything by hand, you don’t want to do it by machine else it toughens up the flour. 

“You need a hot tray, with dripping or a little bit of oil [in the bottom], and then you pour the mixture in and close the oven door. 

“The oven needs to be as hot as it can – close the oven door and leave it for 30 minutes. Don’t touch it. 

“Open the door slightly after 30 minutes, the steam will come out, then close it [the door], don’t bang it. 

“What will happen is the steam will generate in the oven and it will cause the Yorkshire to collapse. 

“Let it out quickly, and the Yorkshire will be dry on the outside and soft in the middle,” he added. 


Eight eggs 

Eight ounces of flour 

One pint of milk, full fat 

Eight teaspoons of dripping, duck fat or goose fat 


1. Preheat the oven to 220°C.

2. Whisk all the ingredients for the Yorkshire puddings together in a bowl.

3. Cover and allow to rest in the fridge overnight.

4. Put the dripping into pudding moulds and put in the oven until smoking hot.

5. Ladle the mix into the trays or pour from a jug and cook for 30 minutes. After 30 minutes open the oven door for a couple of seconds to allow the steam in the oven to escape. Reduce the oven temperature to 200ºC and continue cooking for five to 10 minutes more until the Yorkshire puddings are crisp and golden.

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