James Martin Yorkshire Puddings

James Martin Yorkshire puddings are a classic delightful addition to any roast dinner. With a simple preparation process and a short cooking time, you can achieve golden-brown, crispy puddings with beautifully risen edges. The recipe requires minimal effort but delivers maximum flavour and texture.

James Martin Yorkshire Puddings

Preparation time:
Over 2 hours

Cooking time:
30 mins to 1 hour

Serves:
Makes 12 large puddings

Equipment and preparation: for this recipe you will need a 12 hole deep muffin tin.

Nutri-Score D

High in calories and saturated fat, moderate in protein (nutri-score)

Ingredients

  • Plain flour: 225g/8oz
  • Free-range eggs: 8
  • Whole milk: 500ml/18fl oz
  • Salt and freshly ground black pepper: to taste
  • Beef dripping: 75g/2¾oz

Method

Prepare the Batter

  • Place the flour into a bowl.
  • Whisk in the eggs and milk until as smooth as possible.
  • Season with salt and black pepper.
  • Pour the batter into a jug and refrigerate, preferably overnight.

Preheat and Prepare

  • Heat the oven to 220C/425F/Gas 7.
  • Place a 12-hole deep muffin tin in the oven for five minutes.
  • Add a little beef dripping to each hole and heat for 5-10 minutes, or until smoking hot.

Bake the Yorkshire Puddings

  • Remove the batter from the fridge and whisk once more.
  • Carefully pour the batter into the hot muffin tin.
  • Bake for 10-15 minutes until golden-brown and risen around the edges.

James Martin yorkshire pudding 8 eggs video

 FAQ

The primary difference between the 3-egg Yorkshire pudding and 8-egg James Martin Yorkshire puddings recipes lies in their ingredient ratios, which significantly affect texture and flavour.

The 3-egg recipe uses:

  • 66.66g of flour per egg
  • 100ml of milk per egg

This results in a firmer outer skin, more uniform shape, and a slightly lower rise, but it holds its shape better and has a pleasant texture, making it ideal for individual servings.

In contrast, the 8-egg recipe contains:

  • 28.12g of flour per egg
  • 75ml of milk per egg

This recipe yields a higher concentration of egg, leading to a lighter and airier texture. However, these puddings tend to shrink after baking and can be uneven in shape. They also have a more pronounced egg flavour.
Overall, while the 8-egg version may be better suited for larger dishes, the 3-egg recipe is often preferred for individual servings due to its superior texture and stability.

Nutri-score Health Check

Nutri-Score: D (Less healthy)

This recipe receives a Nutri-Score of D due to several factors:

  • High calorie content from flour, whole milk, and beef dripping
  • High saturated fat content from beef dripping and whole milk
  • Moderate protein content from eggs
  • Low fiber content
  • Absence of fruits, vegetables, or nuts

While Yorkshire puddings are a traditional and delicious accompaniment to meals, they should be enjoyed in moderation as part of a balanced diet. To improve the nutritional profile, consider using a healthier oil instead of beef dripping and serving alongside plenty of vegetables.

Share this post

PinIt
scroll to top