If you are looking for the perfect traditional British side dish, this Mary Berry Yorkshire Pudding Recipe is a fantastic choice. These Yorkshire puddings are beautifully crisp on the outside, light and airy in the middle, and full of rich, savory flavor. They are surprisingly easy to make with just a handful of pantry ingredients. This beginner-friendly recipe takes about 35 minutes from start to finish and pairs perfectly with roast beef, gravy, and vegetables.
Ingredients
For the Yorkshire Pudding Batter
- 140g plain flour
- 4 large eggs
- 200ml whole milk
- ½ teaspoon salt
- Freshly ground black pepper, optional
For Baking
- 4 tablespoons sunflower oil
How to Make Mary Berry Yorkshire Pudding Recipe (for 4 people)
- Prepare the oven: Preheat the oven to 220°C or 200°C fan. Place a 12-hole muffin tin into the oven and add a small amount of sunflower oil to each hole. Allow the tin to heat thoroughly.
- Mix the batter: Place the flour and salt into a large mixing bowl. Add the eggs and gradually whisk in the milk until the batter becomes completely smooth and free from lumps.
- Rest the batter: Leave the batter to stand for about 10 minutes. This helps improve the texture and allows the flour to fully absorb the liquid.
- Fill the hot tin: Carefully remove the hot muffin tin from the oven. Quickly pour the batter evenly into each hole, filling each about halfway.
- Bake the puddings: Return the tin to the oven immediately and bake for 20 to 25 minutes until the Yorkshire puddings are well-risen, golden brown, and crisp around the edges.
- Cool briefly: Remove from the oven and allow them to sit for 1 minute before serving.
- Serve: Enjoy immediately alongside roast beef, chicken, lamb, vegetables, and plenty of gravy.
Tips for the Best Yorkshire Puddings
Why are my Yorkshire puddings not rising?
The oil and baking tin must be extremely hot before the batter is added. This sudden heat creates the signature rise.
Should I rest the batter before baking?
Yes. Resting the batter for at least 10 minutes improves texture and helps create lighter puddings.
Can I open the oven door while baking?
No. Opening the door can cause the puddings to collapse before they are fully set.
What is the best oil to use?
Sunflower oil, vegetable oil, or beef dripping all work well because they can handle high temperatures.
How do I get crispy edges?
Use a very hot oven and make sure the oil is shimmering before pouring in the batter.
Serving Suggestions
- Serve with roast beef and rich onion gravy.
- Pair with roast chicken and seasonal vegetables.
- Fill with sausages and gravy for a classic toad in the hole variation.
- Serve alongside mashed potatoes and roasted carrots.
- Enjoy with a traditional Sunday roast dinner.
Storage
Room Temperature
Yorkshire puddings can be left at room temperature for up to 2 hours before refrigerating.
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: 145 kcal
- Carbohydrates: 14g
- Protein: 6g
- Fat: 7g
- Saturated Fat: 1.8g
- Sodium: 180mg
Nutritional values are estimates and may vary depending on ingredients used.
FAQs
Can I make Yorkshire pudding batter ahead of time?
Yes, the batter can be prepared up to 24 hours in advance and stored in the refrigerator. Bring it closer to room temperature before baking.
Why did my Yorkshire puddings collapse?
They usually collapse if the oven door is opened too early or if they are underbaked.
Can I use self-raising flour instead of plain flour?
Plain flour is recommended for traditional Yorkshire puddings. Self-raising flour can alter the texture and rise.
Can Yorkshire puddings be frozen?
Yes, they freeze very well for up to 3 months. Reheat from frozen in a hot oven until crisp.
Mary Berry Yorkshire Pudding Recipe (for 4 people)
Course: Side DishCuisine: BritishDifficulty: Easy4
people10
minutes25
minutes35
minutes145
kcal35
minutesTraditional Mary Berry Yorkshire puddings with crispy golden edges and a light, airy center. Perfect for serving alongside roast dinners and rich gravy.
Ingredients
140g plain flour
4 large eggs
200ml whole milk
½ tsp salt
4 tbsp sunflower oil
Freshly ground black pepper (optional)
Directions
- Preheat the oven to 220°C (200°C fan). Place a 12-hole muffin tin in the oven with a little oil in each hole.
- Whisk the flour, salt, eggs and milk together until smooth and lump-free.
- Allow the batter to rest for 10 minutes while the oil heats.
- Carefully remove the hot tin and divide the batter evenly between the holes.
- Return to the oven immediately and bake for 20 to 25 minutes until puffed and golden.
- Do not open the oven door during baking as this may cause them to collapse.
- Remove from the oven and serve immediately with roast dinner and gravy.
Notes
- Make sure the oil is very hot before adding the batter.
- Resting the batter helps create a lighter texture.
- Serve immediately for the best crispness.
