Mary Berry Yorkshire Puddings Recipes

Welcome! Today, I’m excited to share my full, cozy, and somewhat nostalgic article on Mary Berry’s Yorkshire Pudding Recipes.

I grew up loving the smell of a Sunday roast, and these golden-brown, tall, crisp Yorkshire puddings always felt like the heart of the meal.

So writing this feels a little emotional and warm for me, and I hope it brings the same feeling to you, too.

Hi my name is Dipendra Kumar, and I am a chef. Today he made Mary Berry Yorkshire Puddings and said Do one thing and upload its recipe on social media. These recipes will become viral.

Before diving in, here’s a quick recipe overview just like you love to see it.

Cuisine: British
Prep Time: less than 30 mins
Cook Time: 20–25 mins
Servings: 6–8

Now let’s get cozy with it.

Mary Berry’s Yorkshire Puddings Recipe Overview

When I talk about Yorkshire puddings, I always think of Mary Berry’s version because, honestly, it never fails me.

Her method is foolproof, simple, and makes those tall, crispy-edged, soft-centred puddings that just absorb gravy like a dream.

What I adore about her approach is the confidence she instils in us home cooks—she insists that if we follow her steps, we will achieve perfect results.

And you know what? She’s right every time.

Yorkshire puddings are one of those dishes that seem easy, but there’s a kind of magic to getting that dramatic rise, that golden puff that makes them iconic.

Mary Berry’s decades of practice show in this recipe: more eggs for structure, a batter that’s smooth and pourable like double cream, and very hot oil that shocks the batter into rising proudly.

Let me walk you through everything, from ingredients to step-by-step instructions, all in my natural first-person voice just like you prefer.

Ingredients

When my mother made these recipes, she told me to write recipes based on the ingredients in them, but the better the quality of the ingredients, the better the cooking will be.

Amount	Unit	Name	Notes
100	g	Plain flour	or 3½ oz
¼	tsp	Salt	fine salt works best
3	large	Eggs	free-range if possible
225	ml	Milk	semi-skimmed preferred
4	tbsp	Sunflower oil	or beef dripping

Equipment

• 1 12-hole deep bun tin — for classic small puddings
• 2 4-hole Yorkshire pudding tins — if making large ones
• 1 Jug — for pouring the batter easily
• 1 Electric or hand whisk — helps keep batter smooth
• 1 Large bowl — for mixing the batter

How To Make Mary Berry Yorkshire Puddings

Step 1

I begin by preheating my oven to 220°C (200°C Fan/Gas 7). This high temperature is super important because Yorkshire puddings need strong heat to rise beautifully.

Step 2

In a big bowl, I mix the flour and salt. Then I make a little well in the centre. This is where the magic starts.

I crack the eggs and pour in just a bit of the milk. Using my whisk, I begin working from the centre outwards.

The mixture slowly turns smooth, and then I add the rest of the milk gradually until my batter is as silky as double cream.

I grab my jug and pour the batter in—it just makes the process less messy later. Now I measure about 1 teaspoon of oil into each hole of my bun tin.

If I’m making bigger puddings, I add a tablespoon to each hole. Then I place the tin in the hot oven for 5 minutes, allowing the oil to get piping hot.

Step 4

This part is always a little thrilling for me. I carefully pull out the hot tin (and yes, I always remind myself not to touch the edges!), and quickly pour the batter evenly into each sizzling hole.

The moment that cold batter hits the hot oil, it starts to set—that’s exactly what Mary Berry wants.

Step 5

Without wasting time, I return the tin to the oven and bake the puddings for 20–25 minutes. I promise you, don’t open that oven door.

Opening it lets in cold air that collapses the rise, and after all this effort, that would feel heartbreaking.

I wait until they’re tall, golden brown, and deeply crisp before removing them.

Step 6: I serve them immediately, still puffed and glorious, right next to roast beef or chicken with a big spoonful of gravy.

Honestly, every time I make them, they disappear faster than I expect.

Recipe Tips

Why do Yorkshire puddings rise so beautifully?

More eggs help build structure, and Mary Berry swears by slightly reducing milk so the batter stays strong enough to lift.

But the real secret? Smoking hot oil. That sudden shock creates steam, and steam is what makes the puddings climb.

Should you rest the batter?

Yes, if you have time. I rest mine for about 30 minutes to 2 hours on the counter.

Resting relaxes the gluten and gives the batter more stretch, which means higher, lighter puddings.

What should the batter feel like?

It should be like double cream—pourable but with a little body. If it’s too thick, the puddings rise slowly and turn dense. Too thin and they won’t set right.

Why do puddings sometimes deflate?

Most of the time, it’s because someone opened the oven door (trust me, I’ve done this). They also fall if removed too early, before they turn deep golden and set completely.

Can they be made in advance?

Yep! You can fully cook Yorkshire puddings, cool them, and pop them back into a hot oven for about 8 minutes to refresh them.

They freeze well, too—just reheat from frozen for 10 minutes.

Serving Ideas

I love these puddings with a proper British roast. Think:

• Roast beef with onion gravy
• Roast chicken or lamb
• Or even “Toad in the Hole,” where sausages bake inside the batter

Yorkshire puddings are like little gravy boats, and honestly, they make everything taste better.

FAQs:-

Conclusion

I love making Mary Berry’s Yorkshire puddings because they always come out tall, crispy, and kinda comforting in my kitchen. When I follow her simple steps, I feel like the recipe never fails me. I hope you’ll enjoy making them too, even with my little natural mistakes along the way.

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