James Martin's legendary Yorkshire puddings

They’re the perfect addition to any roast dinner, but how do you get your Yorkshires perfectly crisp and fluffy every time?

James Martin shows us how to make his legendary puddings.

Yorkshire puddings with gravy

Serves: 6


For the Yorkies

200g /8oz flour

8 eggs

1 pint milk

16 tsp dripping or lard (1tsp per mould)

For the onion gravy

2 onions, peeled and sliced

25g butter

50ml madeira

1 tbsp marmite or bovril 

2 tbsp bisto gravy granules

500ml beef stock


1. Whisk all the ingredients for the Yorkshire puddings together in a bowl to a smooth batter. Allow to rest overnight, preferably in the fridge

2. Preheat the oven to 225C. Remove the Yorkshire pudding batter from the fridge and give a quick whisk to combine. 

3. Place the moulds onto a baking sheet and add the dripping. Place in the oven until smoking hot, then remove and spoon in the Yorkshire pudding mixture and cook for 30 minutes. 

4. For the gravy, warm some butter in a pan on the hob, and cook the onions until deeply coloured. Add the madeira, marmite, bisto and stock into the saucepan. Stir gently and bring to the boil.

5. When it’s thickened, serve with the cooked Yorkshire puddings