If you are looking for a simple and reliable Yorkshire pudding recipe, this Mary Berry 2-Egg Yorkshire Pudding Recipe is a fantastic choice. These puddings are crisp and golden on the outside with a light, airy center that soaks up gravy beautifully. Made with just a handful of pantry ingredients, they are easy enough for beginners yet impressive enough for a traditional Sunday roast. The recipe takes about 35 minutes from start to finish, making it perfect for family meals.
Ingredients
For the Yorkshire Pudding Batter
- 2 large eggs
- 100g plain flour
- 100ml whole milk
- 100ml water
- 2 tablespoons vegetable oil or beef dripping
How to Make Mary Berry 2-Egg Yorkshire Pudding Recipe
- Prepare the oven: Preheat the oven to 220°C or 200°C fan. Place a Yorkshire pudding tray or 8-hole muffin tin into the oven while it heats.
- Mix the batter: Add the eggs, plain flour, milk and water to a large bowl. Whisk until completely smooth with no lumps remaining.
- Rest the batter: Leave the batter to rest for 15 minutes if possible. This helps create lighter and taller Yorkshire puddings.
- Heat the fat: Carefully remove the hot tin from the oven. Add a little oil or beef dripping to each compartment and return to the oven for 2 to 3 minutes until smoking hot.
- Fill the tin: Carefully pour the batter evenly into each compartment. Work quickly so the tin stays hot.
- Bake: Place the tray back into the oven and bake for 20 to 25 minutes until well risen, crisp and deeply golden brown.
- Cool slightly: Remove from the oven and allow to stand for 1 minute before serving.
- Serve: Enjoy immediately with roast beef, chicken, pork or your favourite gravy.
Tips for the Best Yorkshire Puddings
Why did my Yorkshire puddings not rise?
The most common reason is that the oil was not hot enough. Always preheat the tray thoroughly before adding the batter.
Can I make the batter ahead of time?
Yes. The batter can be prepared up to 24 hours in advance and stored in the refrigerator.
Why should I avoid opening the oven door?
Opening the door releases heat and can cause the puddings to collapse before they are fully set.
Is beef dripping better than oil?
Beef dripping gives a richer traditional flavour, but vegetable oil works very well and produces excellent results.
How do I get crisp edges?
Use a very hot oven and make sure the fat is smoking hot before pouring in the batter.
Serving Suggestions
- Serve with roast beef and onion gravy.
- Pair with roast chicken and vegetables.
- Fill with sausages and gravy for toad in the hole.
- Serve alongside mashed potatoes and roasted carrots.
- Enjoy with a traditional Sunday roast dinner.
Storage
Room Temperature
Yorkshire puddings are best eaten fresh. Leave at room temperature for up to 2 hours before storing.
Refrigerator
Store in an airtight container for up to 3 days. Reheat in a hot oven for the best texture.
Freezing
Freeze cooled Yorkshire puddings in a freezer-safe container for up to 3 months. Reheat directly 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: 85mg
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 prepared up to 24 hours ahead and kept covered in the refrigerator.
Why do Yorkshire puddings need a hot tin?
A hot tin helps the batter start cooking immediately, creating the dramatic rise and crispy texture Yorkshire puddings are known for.
Can I use self-raising flour instead of plain flour?
Plain flour is recommended for traditional Yorkshire puddings. Self-raising flour may affect the texture and rise.
Can I freeze cooked Yorkshire puddings?
Yes, they freeze very well for up to 3 months and can be reheated directly from frozen.
Mary Berry 2-Egg Yorkshire Pudding Recipe
Course: Side DishCuisine: BritishDifficulty: Easy8
Yorkshire puddings10
minutes25
minutes35
minutes95
kcal35
minutesClassic Mary Berry 2-Egg Yorkshire Puddings with crispy golden edges and a light, fluffy centre. Perfect served alongside roast beef and rich gravy.
Ingredients
2 large eggs
100g plain flour
100ml whole milk
100ml water
2 tbsp vegetable oil or beef dripping
Directions
- Preheat the oven to 220°C (200°C fan). Place a Yorkshire pudding tray or muffin tin inside to heat.
- Whisk together the eggs, flour, milk and water until smooth.
- Rest the batter for 15 minutes if time allows.
- Carefully add oil or dripping to each compartment of the hot tin.
- Pour the batter evenly into the hot tin and return immediately to the oven.
- Bake for 20 to 25 minutes without opening the oven door.
- Remove when risen and deeply golden.
- Serve immediately with roast dinner and gravy.
Notes
- Use a very hot tin for maximum rise.
- Do not open the oven door while baking.
- Resting the batter improves texture and height.
