This Mary Berry Yorkshire Pudding Recipe is a classic and foolproof recipe, which creates light, crispy, and tall puddings every time. It’s the essential side dish for a traditional British roast, ready in about 30 minutes.
Mary Berry Yorkshire Pudding Recipe Ingredients
- 100g (3 ½ oz) plain flour
- ¼ tsp salt
- 3 large free-range eggs
- 225ml (8 fl oz) milk
- Sunflower oil or beef dripping, for cooking
How To Make Mary Berry Yorkshire Pudding
- Prep the oven and tins: Place a 12-hole deep muffin tin or two 4-hole Yorkshire pudding tins in the oven. Pour about a dessertspoonful of oil or a small amount of beef dripping into each hole. Preheat the oven and the tins to 220°C (200°C Fan/Gas Mark 7).
- Make the batter: Measure the flour and salt into a large bowl and make a well in the center. Add the eggs and a little of the milk into the well.
- Whisk until smooth: Begin whisking the eggs and milk in the center, gradually drawing in the flour from the sides, until you have a smooth, thick paste. Continue to whisk while gradually adding the remaining milk until the batter is the consistency of single cream. Pour the batter into a jug for easy pouring.
- Heat the fat: Carefully remove the preheated tin from the oven. The oil or fat should be smoking hot.
- Fill and bake: Working quickly, pour the batter evenly into the hot oil in each hole. Immediately return the tin to the top part of the oven.
- Bake until risen: Bake for 20-25 minutes, without opening the oven door, until the Yorkshire puddings are well-risen, golden-brown, and crisp. Serve immediately.
Recipe Tips
- How do I get my Yorkshire puddings to rise? The two most important secrets are using piping hot fat and getting the batter into the oven as quickly as possible. The shock of the cold batter hitting the smoking hot oil is what creates the initial burst of steam that makes them rise dramatically.
- Can I make the batter ahead of time? Yes. For the best results, let the batter rest at room temperature for at least 30 minutes, or you can make it up to 2 hours ahead. This allows the starch granules in the flour to swell, resulting in a lighter pudding.
- Why shouldn’t I open the oven door? Yorkshire puddings are very sensitive to temperature changes. Opening the oven door lets in a rush of cold air, which can cause them to deflate and become dense. Resist the urge to peek!
- What’s the best fat to use? For the most traditional and flavorful Yorkshire puddings, use beef dripping from a roast. If you don’t have that, a neutral oil with a high smoke point, like sunflower or vegetable oil, is Mary Berry’s recommended alternative.
What To Serve With Yorkshire Puddings
Yorkshire puddings are the quintessential accompaniment to a British Sunday roast. They are perfect for soaking up gravy and are traditionally served with:
- Roast beef and a rich onion gravy
- Roast chicken or lamb
- Bangers and mash (sausages and mashed potatoes) in a dish called “Toad in the Hole”
How To Store Yorkshire Puddings
Room Temperature: Yorkshire puddings are at their absolute best eaten fresh from the oven. If you have leftovers, they can be stored in an airtight container at room temperature for a day. Reheat: You can easily refresh leftover puddings. Place them on a baking sheet in a hot oven (200°C/400°F) for about 5-8 minutes until they are hot and crisp again.
Mary Berry Yorkshire Pudding Nutrition Facts
- Calories: 120kcal
- Carbohydrates: 10g
- Protein: 5g
- Fat: 6g
- Saturated Fat: 1g
- Sodium: 110mg
- Fiber: <1g
- Sugar: 2g
Nutrition information is estimated per individual pudding and may vary based on the type of fat used.
FAQs
This is usually because the oil was not hot enough when the batter was added. The oil must be smoking hot to instantly start cooking the batter and create the steam needed for a good rise. A batter that is too thick can also lead to a dense result.
It’s not recommended. Classic Yorkshire puddings get all their impressive rise from the eggs and the steam created by the high heat, not from chemical leaveners. Plain (all-purpose) flour provides the best structure.
Yes, they freeze beautifully. Let them cool completely, then place them in a freezer-safe bag. They can be frozen for up to a month. Reheat directly from frozen in a hot oven for about 10 minutes until crisp.
Try More Recipes:
- Mary Berry Blue Cheese Scones Recipe
- Mary Berry Wholemeal Scones Recipe
- Mary Berry Cheese and Chive Scones Recipe
Mary Berry Yorkshire Pudding Recipe
Description
A classic, foolproof recipe for light, crispy, and perfectly risen Yorkshire puddings, the essential accompaniment to a traditional roast dinner.
Ingredients
Instructions
- Pour a little oil into each hole of a 12-hole muffin tin and preheat it in a 220°C (200°C Fan) oven until the oil is smoking hot.
- In a large bowl, whisk the flour and salt. Make a well in the center and add the eggs and a little milk.
- Whisk from the center outwards, gradually adding the rest of the milk, until you have a smooth, thin batter. Pour into a jug.
- Carefully remove the hot tin from the oven. Working quickly, pour the batter evenly into the sizzling oil.
- Immediately return the tin to the oven and bake for 20-25 minutes without opening the door, until risen and golden brown.
Notes
- The secret to a good rise is having the fat/oil smoking hot before you add the batter.
- Letting the batter rest for at least 30 minutes before using will result in a lighter pudding.
- Do not open the oven door while the puddings are baking, or they may collapse.
- This recipe can be made ahead and reheated until crisp just before serving.
