Mary Berry Yorkshire Pudding Recipe

If you’re looking for a traditional British side dish that turns out crisp, golden, and beautifully risen, this Mary Berry Yorkshire Pudding Recipe is a fantastic choice. These classic Yorkshire puddings have crispy edges, a light and airy center, and a rich flavor that pairs perfectly with roast dinners and savory gravies. The recipe is beginner-friendly and requires only a handful of simple ingredients. From start to finish, you can have freshly baked Yorkshire puddings ready in about 35 minutes.

Ingredients

For the Yorkshire Pudding Batter

• 140g plain flour
• 4 large eggs
• 200ml whole milk
• ½ teaspoon salt

For Baking

• 4 tablespoons vegetable oil
• Extra oil if required

How to Make Mary Berry Yorkshire Pudding Recipe

• Prepare the oven: Preheat the oven to 220°C or 200°C fan. Place a 12-hole muffin tin inside the oven and add about 1 teaspoon of vegetable oil to each hole. Allow the tin to heat until the oil is very hot.
• Mix the dry ingredients: Place the plain flour and salt into a large mixing bowl and whisk together to remove any lumps.
• Add the eggs: Crack the eggs into the flour and whisk until a thick paste forms.
• Add the milk: Gradually pour in the milk while whisking continuously until you have a smooth batter with no lumps.
• Rest the batter: Leave the batter to stand for 10 minutes. This helps improve the texture and rise of the Yorkshire puddings.
• 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: Return the tin immediately to the oven and bake for 20 to 25 minutes until the Yorkshire puddings are puffed up, golden brown, and crisp around the edges.
• Serve: Remove from the oven and serve immediately while hot and crisp.

Tips for the Best Yorkshire Puddings

Why didn’t my Yorkshire puddings rise?

The oil must be extremely hot before adding the batter. Cold oil is one of the most common reasons for flat puddings.

Should I rest the batter before baking?

Yes. Resting the batter for at least 10 minutes allows the flour to hydrate and often results in a better rise.

Can I open the oven door while baking?

No. Opening the door releases heat and can cause the puddings to collapse before they finish cooking.

How do I get crispy Yorkshire puddings?

Use a hot oven, hot oil, and bake until deep golden brown. Avoid removing them too early.

Can I make the batter ahead of time?

Yes. The batter can be prepared several hours in advance and stored in the refrigerator until needed.

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 style flavors.
• Serve alongside mashed potatoes and rich beef gravy.
• Enjoy with Sunday roast dinners and seasonal vegetables.

Storage

Room Temperature

Yorkshire puddings can be kept at room temperature for up to 4 hours after baking.

Refrigerator

Store cooled Yorkshire puddings in an airtight container for up to 3 days. Reheat in a hot oven for the best texture.

Freezing

Freeze in a freezer-safe container or bag for up to 3 months. Reheat directly from frozen in a hot oven until crisp and heated through.

Nutrition

• Calories: 115 kcal
• Carbohydrates: 10g
• Protein: 5g
• Fat: 6g
• Saturated Fat: 1g
• Sodium: 135mg

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

FAQs