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Mary Berry Yorkshire Puddings Recipes

Mary Berry Yorkshire Puddings Recipes

I make these Mary Berry Yorkshire puddings when I want tall, golden, and super crispy puds that never fail me. The batter is simple, the oil is hot, and the results always feel like a perfect Sunday roast moment
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 People
Course: Side Dish
Cuisine: British
Calories: 197
Ingredients Equipment Method Notes

Ingredients
  

  • 100 g Plain flour or 3½ oz
  • ¼ tsp Salt fine salt preferred
  • 3 large Eggs free-range
  • 225 ml Milk semi-skimmed
  • 4 tbsp Sunflower oil or beef dripping

Equipment

  • 1 12-hole deep bun tin for classic small Yorkshire puddings
  • 1 Jug for pouring the batter
  • 1 Large Bowl for mixing the batter
  • 1 Whisk electric or hand whisk works
  • 1 Oven preheated to 220°C

Method
 

Step 1
  1. Preheat the oven to 220°C (200°C Fan/Gas 7). I always start with a hot oven because Yorkshire puddings need that strong heat to rise tall.
    Mary Berry Yorkshire Puddings Recipes
Step 2
  1. In a large bowl, I mix the flour and salt. Then I make a little well in the center and add the eggs with a splash of milk. I whisk it until smooth, slowly adding the rest of the milk until the batter is like double cream.
    Mary Berry Yorkshire Puddings Recipes
Step 3
  1. I pour the batter into a jug so it’s easier to handle later. Then I measure about one teaspoon of sunflower oil into each hole of my 12-hole tin.
    Mary Berry Yorkshire Puddings Recipes
Step 4
  1. Place the tin in the oven for 5 minutes until the oil is piping hot. This part really helps them puff up beautifully.
    Mary Berry Yorkshire Puddings Recipes
Step 5
  1. I carefully remove the tin from the oven and quickly pour the batter into each sizzling hole. The oil should instantly bubble around the edges.
    Mary Berry Yorkshire Puddings Recipes
Step 6
  1. Bake for 20–25 minutes without opening the oven door. They should come out golden-brown, tall, and crisp. I serve them immediately with my roast.
    Mary Berry Yorkshire Puddings Recipes

Notes

I always find that resting the batter for at least 30 minutes gives me lighter and taller Yorkshire puddings. And I never open the oven door early because the heat drop makes them fall flat. These also reheat great in a hot oven and freeze perfectly for later.