Mary Berry Yorkshire Pudding Recipe (for 4 people)

Name: Mary Berry Yorkshire Pudding Recipe (for 4 people)
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: 100g plain flour; 2 large eggs; 150ml whole milk; Pinch of salt; 3–4 tbsp sunflower oil or beef dripping

Jump to Recipe Print Recipe

Light, crisp around the edges and beautifully soft in the centre, this classic Yorkshire pudding recipe is everything you want alongside a traditional roast. The batter is simple, the method is straightforward, and the results are wonderfully reliable. It is an easy recipe that suits beginners and confident cooks alike, with a total time of around 40 minutes from start to finish.

Ingredients

For the Yorkshire pudding batter

100g plain flour
2 large eggs
150ml whole milk
A pinch of salt

For cooking

3 to 4 tbsp sunflower 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 shallow muffin tin in the oven with a little oil or dripping in each hole. The fat must be smoking hot before the batter goes in.
Mixing the batter: Put the flour and salt into a bowl. Make a well in the centre and add the eggs. Gradually whisk in the milk until you have a smooth, lump-free batter with the consistency of single cream.
Resting the batter: For best results, leave the batter to rest at room temperature for 20 to 30 minutes. This helps the puddings rise higher and bake more evenly.
Baking: Carefully remove the hot tin from the oven. Pour the batter evenly into the hot fat, filling each hole about halfway. Return to the oven immediately and bake for 20 to 25 minutes until well risen, golden, and crisp.
Cooling and serving: Remove from the oven and serve straight away while puffed and crisp. Yorkshire puddings are at their very best fresh from the oven.

Tips for Perfect Yorkshire Puddings

Why didn’t my Yorkshire puddings rise?

The oven and fat must be very hot. If either is not hot enough, the batter will not puff properly.

Should the batter be rested?

Yes, resting the batter improves the rise and texture, giving lighter puddings with a better structure.

Can I open the oven door while baking?

No. Keep the oven door closed until the puddings are fully risen and golden, or they may collapse.

What fat gives the best flavour?

Beef dripping gives the most traditional flavour, but sunflower or vegetable oil works very well too.

Serving Suggestions

Serve with roast beef, gravy, and seasonal vegetables
Enjoy with sausages and onion gravy for a comforting meal
Fill with mushrooms and gravy for a vegetarian option

Storage

Room temperature

Yorkshire puddings are best eaten fresh, but can sit at room temperature for up to 4 hours.

Refrigerator

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

Freezing

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

Nutrition

Calories: 150 kcal
Carbohydrates: 18g
Protein: 6g
Fat: 6g
Saturated Fat: 1g
Sodium: 120mg

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

FAQs

Can I make Yorkshire pudding batter in advance?

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

Why are my puddings soggy underneath?

This usually means the oven temperature was too low or the puddings were removed too early.

Can I use self-raising flour?

Plain flour is best. Self-raising flour can make the puddings too cakey.

How much batter should go in each hole?

Fill each hole halfway. Too much batter can prevent proper rising.