Mary Berry 2-Egg Yorkshire Pudding Recipe

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This Mary Berry–inspired 2-egg Yorkshire pudding recipe is simple, reliable, and beautifully light. The batter bakes into golden, crisp-edged puddings with soft, airy centres that are perfect for soaking up gravy. It is an easy recipe suitable for beginners, using just a handful of pantry staples. From start to finish, it takes about 35 minutes, making it ideal for a relaxed Sunday roast or a midweek comfort meal.

Ingredients

For the Yorkshire pudding batter

2 large eggs
100 g plain flour
150 ml full-fat milk
½ tsp fine salt

For the tin

3–4 tbsp vegetable oil or beef dripping

How to Make Mary Berry 2-Egg Yorkshire Pudding Recipe

Oven preparation: Preheat the oven to 220°C (200°C fan). Place a 12-hole muffin tin in the oven with a little oil or dripping in each hole. Heat the tin for at least 10 minutes until the fat is smoking hot.
Mixing the batter: Crack the eggs into a mixing bowl and whisk until lightly frothy. Add the flour and salt, whisking to form a thick, smooth paste. Gradually pour in the milk, whisking constantly, until you have a smooth batter the consistency of double cream. Rest the batter for 10 minutes if time allows. This helps improve the rise.
Baking: Carefully remove the hot tin from the oven. Quickly pour the batter into the hot oil, filling each hole about halfway. Return to the oven immediately and bake for 20 to 25 minutes until well risen, deeply golden, and crisp.
Cooling and serving: Remove from the oven and serve straight away for the best texture. If needed, leave in the switched-off oven with the door slightly open for a few minutes to keep warm.

Tips

Why didn’t my Yorkshire puddings rise?

Make sure the oven and oil are fully hot before adding the batter. A cool tin is the most common cause of flat puddings.

Can I make the batter in advance?

Yes, the batter can be made up to a few hours ahead and kept covered in the fridge. Bring it back to room temperature before baking.

What oil works best?

Beef dripping gives the best flavour and crispness, but vegetable or sunflower oil also works very well.

Should I open the oven door?

No. Keep the oven door closed during baking or the puddings may collapse.

Serving Suggestions

Serve with roast beef, chicken, or lamb and plenty of gravy
Enjoy with sausages and onion gravy for a classic toad-in-the-hole style meal
Fill with sautéed mushrooms and herbs for a vegetarian option

Storage

Room temperature

Yorkshire puddings are best eaten fresh. They can sit at room temperature for up to 2 hours before losing crispness.

Refrigerator

Store leftovers in an airtight container for up to 2 days. Reheat in a hot oven to restore some crispness.

Freezing

Freeze completely cooled puddings for up to 3 months. Reheat from frozen at 200°C until hot and crisp.

Nutrition

Calories: 120 kcal
Carbohydrates: 15 g
Protein: 6 g
Fat: 4 g
Saturated Fat: 1 g
Sodium: 180 mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Can I use self-raising flour instead of plain flour?

Plain flour is best for Yorkshire puddings. Self-raising flour can affect the texture and rise.

How many Yorkshire puddings does this make?

This recipe makes about 8 to 10 standard muffin-sized Yorkshire puddings, depending on how full you fill the tin.

Can I make this recipe dairy-free?

Yes, replace the milk with an unsweetened plant-based alternative such as soy or oat milk.

Why are my puddings soggy in the middle?

They may need a few extra minutes in the oven. Yorkshire puddings should be deeply golden and feel crisp before removing.