This Mary Berry Yorkshire Pudding is a towering, golden-crisp masterpiece—the essential soul of a traditional Sunday roast. A combination of a light, airy rise and a deep, savory crunch, it is a foolproof classic that transforms a simple batter into a majestic table centerpiece. This recipe relies on the high-heat magic of smoking-hot oil and a perfectly balanced batter to create those iconic deep wells, designed specifically to hold a generous lake of rich onion gravy.
Mary Berry Yorkshire Pudding Recipe Ingredients
- 1 cup (100g) plain flour
- ¼ tsp salt
- 3 large eggs
- 1 cup (225ml) whole milk
- Sunflower oil or vegetable oil (for the tins)
How To Make Mary Berry Yorkshire Pudding Recipe
- Preheat and Prep: Preheat your oven to 220°C (425°F/Gas 7). Pour about a teaspoon of oil into each hole of a 12-cup muffin tin or a dedicated Yorkshire pudding tin.
- Heat the Oil: Place the tin in the oven for 5–10 minutes. The oil must be shimmering and slightly smoking before the batter hits the pan; this is the secret to a great rise.
- Mix the Batter: Sift the flour and salt into a bowl and make a well in the center. Break the eggs into the well and add a little of the milk. Whisk gradually, bringing the flour in from the edges, until smooth.
- Thin the Mix: Slowly whisk in the remaining milk until the batter is the consistency of single cream. For the best results, pour the batter into a jug for easy pouring.
- The Pour: Carefully remove the hot tin from the oven. Quickly pour the batter into the holes, filling them about halfway. You should hear a distinct sizzle as the batter hits the hot oil.
- Bake: Immediately return the tin to the oven. Bake for 20–25 minutes until the puddings have risen majestically and are a deep golden brown. Do not open the oven door during baking, or they may collapse.
- Serve: Remove from the oven and serve immediately while they are at their peak of crispness.
Recipe Tips
- The Smoking Oil Secret: If your oil isn’t hot enough to sizzle the batter instantly, your puddings will be heavy and flat. Wait for that tiny wisp of smoke from the tin before you start pouring.
- Room Temperature Ingredients: Using room-temperature eggs and milk helps the batter emulsify better, which contributes to a more consistent, higher rise.
- Jug Pouring: Always transfer your batter to a jug. It allows you to fill the tins much faster, keeping the heat in the oil and the oven where it belongs.
- The “No-Peek” Rule: Opening the oven door to check on them is the number one cause of failed Yorkshire puddings. Use the oven light and the glass door to monitor their progress.
What To Serve With Mary Berry Yorkshire Pudding
- Traditional Roast Beef with horseradish sauce
- Thick, savory onion gravy
- Creamy mashed potatoes and roasted parsnips
- For a twist: Serve cold with jam or golden syrup (a traditional Yorkshire dessert)
How To Store Mary Berry Yorkshire Pudding
- Refrigerate: Store leftover puddings in an airtight container for up to 2 days.
- Reheat: To restore the crunch, pop them back into a hot oven (200°C) for 3–5 minutes. Avoid the microwave, as it will make them soft and rubbery.
- Freeze: These freeze perfectly! Place them in a freezer bag for up to 3 months. Reheat them directly from frozen in a hot oven for 6–8 minutes.
Mary Berry Yorkshire Pudding Nutrition Facts
- Calories: ~110 kcal (per pudding)
- Carbohydrates: 10g
- Protein: 4g
- Fat: 6g
- Fiber: 0.5g
- Sugar: 1g
Nutrition information is estimated per pudding based on a 12-serving yield.
FAQs
Yes! You can make the batter up to 24 hours in advance and keep it in the fridge. Just give it a quick whisk and ensure it is back to room temperature before pouring it into the hot oil.
The most common reasons are using “Self-Raising” flour instead of plain, or the oil and oven not being hot enough. High heat is what creates the steam that forces the batter to rise.
Sunflower or vegetable oil is best because they have a high smoke point. Do not use extra virgin olive oil or butter, as they will burn and turn bitter at the temperatures required for this recipe.
Try More Recipes:
- Mary Berry Brioche Bread and Butter Pudding Recipe
- Mary Berry Jam Sponge Pudding Recipe
- Mary Berry Eve’s Pudding Recipe
Mary Berry Yorkshire Pudding Recipe
Description
A classic, high-rising British Yorkshire pudding recipe that is crisp on the outside and soft in the middle.
Ingredients
Instructions
- Preheat oven and oiled tin to 220°C.
- Whisk flour, salt, eggs, and half the milk into a smooth paste.
- Thin the batter with the remaining milk and pour into a jug.
- Pour batter into the smoking hot oil tins.
- Bake for 20-25 minutes without opening the door.
- Serve immediately with roast beef and gravy.
Notes
- For a single giant Yorkshire pudding, use a large roasting tin and increase the bake time by 5-10 minutes.
- Ensure your eggs are large; the liquid from the eggs is vital for the steam-driven rise.
- If you prefer a more “bready” center, fill the tins slightly more than halfway.
