There’s nothing quite like a golden, puffy Yorkshire pudding to complete a Sunday roast—crispy on the outside, soft in the middle, and perfect for soaking up gravy. Whether you’re looking for James Martin’s foolproof recipe, scaling down for a small batch of four, or feeding a crowd with a recipe for twelve, this guide has you covered. We’ll also explore whether pre-made Yorkshire pudding mix is worth it, reveal the absolute best recipe for maximum rise, and even tackle dairy-free alternatives for those with dietary restrictions. Plus, we’ll answer a common kitchen question: How much is 100g of flour in cups? Get ready to master the art of Yorkshire puddings with expert tips and tried-and-true methods!
James Martin Yorkshire Pudding Recipe
James Martin’s Yorkshire pudding recipe is a classic that never fails. His secret? A hot oven and resting the batter. Here’s how to make it:
- 140g plain flour
- 4 large eggs
- 200ml whole milk
- Salt to taste
- Beef drippings or vegetable oil
Whisk the flour, eggs, milk, and salt into a smooth batter. Let it rest for at least 30 minutes. Preheat the oven to 220°C (425°F) with a muffin tin inside. Add 1 tsp of beef drippings or oil to each hole, heat for 5 minutes, then pour in the batter. Bake for 20-25 minutes until golden and puffed.
Yorkshire Pudding Recipe for 4
If you’re cooking for a small group, this scaled-down version is perfect:
- 100g plain flour
- 2 large eggs
- 100ml whole milk
- Pinch of salt
- 2 tbsp vegetable oil
Mix the batter and let it rest for 15-20 minutes. Heat oil in a muffin tin at 220°C (425°F), then fill each hole halfway. Bake for 18-20 minutes until crisp and risen.
Yorkshire Pudding Mix – Does It Work?
Store-bought Yorkshire pudding mixes can be convenient, but homemade is always better. Most mixes just contain flour, eggs, and powdered milk—ingredients you likely already have. If you do use a mix, follow the instructions carefully, but for best results, stick to fresh batter.
The Best Yorkshire Pudding Recipe
For the fluffiest, crispiest Yorkshire puddings, this is the foolproof method:
- 200g plain flour
- 6 large eggs
- 300ml whole milk
- 1 tsp salt
- Beef fat or sunflower oil
The key is hot fat and not opening the oven while baking. Rest the batter for at least 1 hour (or overnight for extra rise). Bake at 230°C (450°F) for 20-25 minutes.
100g Flour in Cups – Easy Measurement
If you don’t have a scale, 100g of plain flour is roughly ¾ cup. However, for accuracy, weighing is best—especially for Yorkshire puddings, where ratios matter.
Yorkshire Pudding Recipe for 12
Hosting a roast dinner? This large-batch recipe ensures everyone gets a perfect pud:
- 300g plain flour
- 8 large eggs
- 400ml whole milk
- 1½ tsp salt
- 4 tbsp beef dripping or oil
Divide batter into a 12-hole muffin tin and bake at 220°C (425°F) for 20-25 minutes.
Dairy-Free Yorkshire Pudding Recipe
For a lactose-free version, swap milk for unsweetened almond or oat milk and use vegetable oil instead of beef dripping:
- 140g plain flour
- 4 large eggs
- 200ml dairy-free milk
- Pinch of salt
- 2 tbsp vegetable oil
Bake as usual—just as crispy and delicious!
Final Tips for Perfect Yorkshires
- Rest the batter (30 mins minimum, overnight for best results).
- Use a very hot oven (220°C+).
- Don’t skimp on fat—it helps them crisp up.
- Never open the oven early—they’ll collapse!
Now you’re ready to make the ultimate Yorkshire puddings—every time!
