Mary Berry 2-Egg Yorkshire Pudding Recipe

If you want a simple, reliable Yorkshire pudding recipe that delivers crisp edges and a beautifully fluffy centre every time, this Mary Berry 2-Egg Yorkshire Pudding Recipe is a brilliant choice. Made with just a handful of pantry staples, these traditional Yorkshire puddings rise perfectly in the oven with a golden, airy texture and rich savoury flavour. They are easy enough for beginners yet impressive enough for a Sunday roast spread. From mixing the batter to getting that signature puff and crunch, this recipe comes together in under an hour and gives consistently delicious results.

Ingredients

For the Yorkshire Pudding Batter

2 large eggs
100g plain flour
100ml whole milk
70ml cold water
Pinch of salt

For Baking

4 tablespoons vegetable oil or beef dripping

How to Make Mary Berry 2-Egg Yorkshire Pudding Recipe

Prepare the oven: Preheat the oven to 220°C or 200°C fan. Place a 12-hole muffin tin or Yorkshire pudding tin into the oven with a little oil in each hole so it becomes very hot before adding the batter.
Mix the batter: Add the flour and salt to a large mixing bowl. Crack in the eggs and whisk until thick and smooth.
Add the liquids: Slowly pour in the milk and water while whisking continuously. Keep whisking until the batter is smooth and lump-free with a consistency similar to single cream.
Rest the batter: Leave the batter to rest for 15 to 20 minutes if possible. This helps the flour fully hydrate and improves the rise during baking.
Heat the oil: Once the oven and tin are fully heated and the oil is shimmering, carefully remove the tin from the oven. Work quickly but carefully.
Fill the tin: Pour the batter evenly into each hot muffin cup, filling each around halfway.
Bake the Yorkshire puddings: Return the tin to the oven immediately and bake for 20 to 25 minutes until the puddings are tall, golden brown, crisp on the outside and fluffy inside.
Serve hot: Remove from the oven and serve straight away with roast beef, gravy, sausages or your favourite Sunday dinner sides.

Tips for the Best Yorkshire Puddings

Why did my Yorkshire puddings not rise?

The most common reason is oil that was not hot enough before the batter was added. Make sure the tin is fully heated and the oil is shimmering before pouring in the batter.

Can I make the batter ahead of time?

Yes, the batter can be made several hours ahead and stored in the fridge. Bring it back to room temperature before baking for the best rise.

Should I use beef dripping or oil?

Beef dripping gives the most authentic flavour and creates crispier edges, but vegetable oil works very well too and is easier to find.

Why are my Yorkshire puddings soggy?

Underbaking or overcrowding the oven can lead to soft puddings. Bake until deep golden brown and avoid opening the oven door while they cook.

Can I make mini or large Yorkshire puddings?

Absolutely. Use a muffin tin for smaller puddings or a larger roasting tin for giant Yorkshire puddings. Baking times may vary slightly depending on size.

Serving Suggestions

Serve alongside roast beef and rich onion gravy
Pair with sausages for classic toad in the hole
Fill with roast chicken and vegetables
Enjoy with mashed potatoes and gravy
Serve with a full Sunday roast dinner

Storage

Room Temperature

Yorkshire puddings are best enjoyed fresh, but they can sit at room temperature for up to 2 hours after baking.

Refrigerator

Store cooled Yorkshire puddings in an airtight container in the fridge for up to 3 days. Reheat in a hot oven for 5 to 7 minutes until crisp again.

Freezing

Freeze completely cooled Yorkshire puddings in freezer bags for up to 2 months. Reheat directly from frozen in a hot oven until heated through and crisp.

Nutrition

Calories: 145 kcal
Carbohydrates: 12g
Protein: 4g
Fat: 8g
Saturated Fat: 1.5g
Sodium: 120mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Can I make Yorkshire pudding batter in advance?

Yes, you can make the batter several hours ahead or even the night before. Store it covered in the refrigerator and bring it back to room temperature before baking.

Why do Yorkshire puddings collapse after baking?

A little sinking is normal, but major collapsing usually happens if they are underbaked or if the oven door is opened too early during cooking.

Can I use self-raising flour instead of plain flour?

Plain flour is best for traditional Yorkshire puddings. Self-raising flour may cause uneven rising and a cakier texture.

What is the best oil for Yorkshire puddings?

Vegetable oil, sunflower oil or beef dripping all work well because they can handle high oven temperatures without burning.