medshi8 This crisp, airy Mary Berry How to Make Yorkshire Pudding is made with just eggs, plain flour, and milk, ready in 35 minutes. Watching the batter dramatically puff up over the edges of the tin makes pulling them out of the oven incredibly satisfying. I always make sure the oil is smoking hot before pouring to get that signature rise.
Why This Classic Works
The secret to this recipe is the precise ratio of eggs to flour and milk. I used to guess my measurements, which resulted in dense, flat puddings that were quite disappointing.
Now, I always measure exactly and heat the oil until it is literally smoking. The sizzle when the cold batter hits the hot fat guarantees a spectacular rise every single time.
Mary Berry How to Make Yorkshire Pudding Ingredients
- 100g plain flour
- 1/2 tsp salt
- 3 large eggs
- 225ml milk
- 3 tbsp sunflower oil
How To Make Mary Berry How to Make Yorkshire Pudding
- Prepare the batter: Whisk the flour, salt, and eggs together in a bowl until smooth, then gradually whisk in the milk.
- Heat the oil: Pour a little oil into each hole of a 12-hole muffin tin and heat in a 220°C (200°C Fan) oven for 10 minutes.
- Pour the batter: Carefully remove the hot tin from the oven and quickly pour the batter evenly into the sizzling oil.
- Bake the puddings: Return the tin to the oven and bake for 20 to 25 minutes until golden brown and well risen.
Recipe Tips
- Do not open the oven: Opening the door lets heat escape and causes the puddings to instantly deflate.
- Get the oil smoking hot: The thermal shock of cold batter hitting hot oil creates the steam needed for a massive rise.
- Rest the batter: Leaving the mixed batter to stand for 30 minutes helps the gluten relax for a lighter texture.
What To Serve With Yorkshire Pudding
These puddings are traditionally served alongside a Sunday roast beef with plenty of rich, savory gravy. You can also pair them with roasted chicken, mashed potatoes, and seasonal vegetables for a comforting meal.
How To Store
Store leftover puddings in an airtight container in the fridge for up to two days. They freeze brilliantly for up to a month; simply reheat them directly from frozen in a hot oven for a few minutes to restore their crispness.
FAQs
- Why did my puddings sink? They usually sink if the oven was opened during baking or the oil was not hot enough. Always keep the oven door firmly shut.
- Can I make the batter ahead of time? Yes, you can prepare the batter and keep it covered in the fridge overnight. Give it a quick whisk before using.
- What oil is best for Yorkshire puddings? Use a neutral oil with a high smoke point like sunflower or vegetable oil. Avoid olive oil or butter as they will burn.
Nutrition
- Calories: 85 kcal
- Total Fat: 4g
- Saturated Fat: 1g
- Cholesterol: 45mg
- Sodium: 110mg
- Total Carbohydrate: 9g
- Protein: 3g
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Mary Berry How to Make Yorkshire Pudding
12
servings10
minutes25
minutes35
minutesCrisp, airy Mary Berry How to Make Yorkshire Pudding yields spectacular results using plain flour, eggs, and milk. Ready in 35 minutes, this foolproof method creates perfectly puffed sides and a soft center for your next Sunday roast.
Ingredients
100g plain flour
1/2 tsp salt
3 large eggs
225ml milk
3 tbsp sunflower oil
Directions
- 1. Prepare the batter: Whisk the flour, salt, and eggs together in a bowl until smooth, then gradually whisk in the milk.
- 2. Heat the oil: Pour a little oil into each hole of a 12-hole muffin tin and heat in a 220°C (200°C Fan) oven for 10 minutes.
- 3. Pour the batter: Carefully remove the hot tin from the oven and quickly pour the batter evenly into the sizzling oil.
- 4. Bake the puddings: Return the tin to the oven and bake for 20 to 25 minutes until golden brown and well risen.
