Mary Berry Yorkshire Pudding Recipe

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This classic Mary Berry Yorkshire pudding recipe delivers beautifully risen puddings with crisp edges and soft, airy centres. Made with a simple batter and baked in hot fat, the flavour is rich yet neutral, perfect for soaking up gravy. The recipe is straightforward and beginner friendly, relying on good timing rather than complicated techniques. From start to finish, it takes around 35 minutes, making it ideal for a traditional Sunday roast.

Ingredients

For the Yorkshire pudding batter

2 large eggs
100g plain flour
150ml whole milk
Salt, a pinch

For the tin

4 tbsp vegetable oil or beef dripping

How to Make Mary Berry Yorkshire Pudding Recipe

Oven preparation: Preheat the oven to 220°C (200°C fan). Place a 12 hole Yorkshire pudding tin in the oven and add a little oil to each hole. Return the tin to the oven and heat until the oil is very hot and lightly smoking.
Mixing the batter: Crack the eggs into a bowl and whisk until well blended. Add the flour and salt and whisk to a smooth, thick paste. Gradually pour in the milk, whisking constantly, until you have a smooth batter the consistency of single cream. Leave the batter to rest for 10 minutes.
Baking: Carefully remove the hot tin from the oven. Quickly pour the batter evenly into the hot oil. You should hear an immediate sizzle. Return the tin to the oven straight away and bake for 20 to 25 minutes until the puddings are well risen, golden brown, and crisp.
Cooling: Once baked, remove from the oven and serve immediately for the best texture. Yorkshire puddings quickly lose their crispness as they cool.
Assembling and serving: Transfer the puddings to a warm serving plate and bring to the table straight away alongside your roast and gravy.

Tips

Why didn’t my Yorkshire puddings rise?

The oil must be very hot before adding the batter. A lukewarm tin will stop the batter from rising properly.

Can I make the batter in advance?

Yes, the batter can be made up to 12 hours ahead and kept covered in the fridge. Bring it back to room temperature before baking.

How do I get extra crispy edges?

Use beef dripping instead of oil and avoid opening the oven door while baking.

Should I whisk by hand or with a mixer?

A hand whisk works perfectly. The key is a smooth, lump free batter rather than vigorous beating.

Serving Suggestions

Serve with roast beef, gravy, and roasted potatoes
Fill with sausages for a classic toad in the hole style meal
Enjoy with roasted vegetables and onion gravy

Storage

Room temperature

Yorkshire puddings are best eaten fresh and do not keep well at room temperature once baked.

Refrigerator

If needed, store cooled puddings in an airtight container for up to 2 days. Reheat in a hot oven to restore some crispness.

Freezing

Freeze baked and cooled Yorkshire puddings for up to 3 months. Reheat from frozen in a hot oven until crisp and heated through.

Nutrition

Calories: 95 kcal
Carbohydrates: 11g
Protein: 4g
Fat: 4g
Saturated Fat: 1g
Sodium: 75mg

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

FAQs

Can I use self raising flour?

No, plain flour is best. Self raising flour can affect the rise and texture.

Why is resting the batter important?

Resting allows the flour to absorb the liquid fully, helping create a lighter texture.

Can I use non dairy milk?

Yes, but whole milk gives the best flavour and colour. Plant based milks may reduce browning slightly.

What tin works best?

A metal Yorkshire pudding tin gives the best heat transfer and rise.