medshi8 These crispy, fluffy Mary Berry Yorkshire Puddings are made with plain flour, eggs, and milk, and ready in 35 minutes. Pouring the smooth batter into smoking hot oil makes them puff up instantly into golden bowls. I love making these for Sunday roasts because they never fail to rise beautifully.
Why This Classic Works
I used to struggle with flat, dense puddings until I learned the secret of truly smoking hot oil. This version relies on equal attention to the batter resting time and the oven temperature.
I discovered that opening the oven door too early is a guaranteed way to deflate them. Now, I just watch through the glass as the hot air works its magic.
Mary Berry Yorkshire Puddings Ingredients
- 100g plain flour
- 1/2 tsp sea salt
- 3 large eggs
- 225ml milk
- 3 tbsp sunflower oil
How To Make Mary Berry Yorkshire Puddings
- Mix the batter: Sift the flour and salt into a bowl, make a well in the centre, and whisk in the eggs until smooth.
- Add the milk: Gradually pour in the milk while whisking constantly to create a smooth, lump-free batter.
- Rest the batter: Pour the liquid into a jug and let it rest at room temperature for at least 30 minutes.
- Heat the oil: Add a little sunflower oil to a 12-hole muffin tin and heat in the oven at 220°C (200°C fan) for 10 minutes.
- Bake: Carefully pour the batter into the hot oil and bake for 20-25 minutes until puffed and golden brown.
Recipe Tips
- Rest the batter: Resting allows the gluten to relax, which helps the puddings rise higher and creates a lighter texture.
- Use hot oil: The oil must be smoking hot before the batter goes in to create an instant sizzle.
- Do not open the door: Keep the oven closed while baking so the sudden rush of cold air does not make them collapse.
What To Serve With Yorkshire Puddings
Serve these alongside a classic roast beef and rich onion gravy. They also pair wonderfully with roasted root vegetables and creamy mashed potatoes.
How To Store
Store leftover puddings in an airtight container in the fridge for up to 2 days. You can also freeze them for up to a month and reheat them directly from frozen in a hot oven for 5 minutes.
FAQs
Why did my puddings not rise? Your oil or oven was likely not hot enough, or you opened the oven door during baking.
Can I make the batter ahead of time? Yes, you can make the batter the night before and store it covered in the fridge.
What is the best oil to use? Sunflower or vegetable oil is best because they have a high smoke point.
Nutrition
- Calories: 75 kcal
- Total Fat: 4g
- Saturated Fat: 1g
- Cholesterol: 45mg
- Sodium: 110mg
- Total Carbohydrate: 7g
- Protein: 3g
Try More Recipes:
- Mary Berry Toffee Pudding Recipe
- Mary Berry How to Make Yorkshire Pudding Recipe
- Mary Berry Carrot Cake with Walnuts Recipe
Mary Berry Yorkshire Puddings
12
servings10
minutes25
minutes35
minutesCrispy, fluffy Mary Berry Yorkshire Puddings use simple plain flour, eggs, and milk, and are ready in 35 minutes. Serve this classic side dish at your next Sunday roast for reliable, towering results every single time.
Ingredients
100g plain flour
1/2 tsp sea salt
3 large eggs
225ml milk
3 tbsp sunflower oil
Directions
- 1. Mix the batter: Sift the flour and salt into a bowl, make a well in the centre, and whisk in the eggs until smooth.
- 2. Add the milk: Gradually pour in the milk while whisking constantly to create a smooth, lump-free batter.
- 3. Rest the batter: Pour the liquid into a jug and let it rest at room temperature for at least 30 minutes.
- 4. Heat the oil: Add a little sunflower oil to a 12-hole muffin tin and heat in the oven at 220°C (200°C fan) for 10 minutes.
- 5. Bake: Carefully pour the batter into the hot oil and bake for 20-25 minutes until puffed and golden brown.
