On TV Tonight

  • 20:00 - Rachel Khoo's Kitchen Notebook: Cosmopolitan Cook - Istanbul
  • 20:30 - Rachel Khoo's Kitchen Notebook: Cosmopolitan Cook - Amalfi Coast
  • 21:00 - MasterChef: The Final Three - MasterChef

This recipe is classed as easy

Rating 3.64 / 5 (140 votes)

Prep time:
10 min, plus chilling
Cook time:
45 min

James Martin shows how to make this most classic of British dishes perfectly every time


1. Put the flour and a little salt and freshly ground black pepper in a large bowl. Add the eggs, mixing them in with a whisk by hand, then gradually pour in the milk, mixing slowly to prevent lumps forming.

2. Cover the bowl with cling film and chill in the fridge overnight.

3. Preheat the oven to 220C/200C fan/gas 7.

4. Put a little of the dripping in 10 of the holes of a 12 hole muffin tin, leaving the middle 2 holes empty (to give room for the puddings to rise). Place the tin in the oven for about 10 minutes until the dripping is smoking hot.

5. Stir the batter. Carefully remove the tin from the oven as the fat is very hot and quickly fill the moulds with the batter using a ladle or a jug. Return the tins to the oven – the puddings rise a lot, so put them on the middle shelf or lower - and cook for 20-25 minutes.

6. Turn the oven temperature down to 190C/170C fan/gas 5 and cook for a further 10 minutes to set the bottom of the puddings. Don’t open the oven door until the end of cooking or the puddings will deflate. Serve at once. Repeat with the rest of the batter - there is enough for about 6 more puddings.


  • 225 g plain flour
  • 8 eggs
  • 600 ml milk
  • 55 g dripping

Tips and suggestions

The perfect gravy
James says the secret to perfect Yorkshire pudding is always to make the batter by hand and allow it to rest overnight. Never use a machine.

Comments & Ratings

Rate this recipe by clicking on the stars.

You need to be logged in to comment on this recipe

Forgotten your password?
Resend activation

Login Register

Latest Comment


I'm shocked at the number of eggs in this recipe, I don't weigh my flour, would guess at around half this amount to one large egg and they rise just as much!

Gary58 Gary58  Posted 14 Dec 2012 3:09 PM


HelenR83678 HelenR83678  Posted 09 Dec 2012 10:08 AM

I'm not surprised they rise a lot: 1 egg per 1oz of flour! Why not chuck in some bicarbonate of soda while your at it?!

Stuart31 Stuart31  Posted 31 Dec 2010 10:16 AM

Have just tried this recipe and made THE BEST Yorkshire puds I have ever tasted - they raised beautifully and tasted divine....

JANETTEL55650 JANETTEL55650 Posted 14 Nov 2010 7:00 PM

excellent, easy as pie, works a treat, as good as my ex girlfriends, from Yorkshire, thank-you James, I don't miss her anymore.

AndyT52224 AndyT52224 Posted 08 Nov 2009 6:09 PM

I made these for the first time today using this recipe and they turned out great. Thanks Karen for the heads up they were huge!

sarahM11911 sarahM11911 Posted 29 Sep 2009 11:04 PM

i made them they were hugh and lovely. thanks James Smile

julieH85695 julieH85695 Posted 16 Jul 2009 4:56 AM

Best Yorkshire i've ever made, would never go back to using frozen again

KarenS41394 KarenS41394 Posted 21 Jun 2009 11:18 AM

The best yorkshires ever!! But look out they rise very quickly and are huge!! Don't have anything cooking too close above them..like the joint of beef i had!!

reedyswife2 reedyswife2 Posted 30 Aug 2008 7:50 PM