Mary Berry Yorkshire Pudding Recipe (for 4 people)

Name: Mary Berry Yorkshire Pudding Recipe (for 4 people)
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: 140g plain flour; 4 large eggs; 200ml whole milk; 100ml water; ½ teaspoon salt; 4 tablespoons vegetable oil or beef dripping

If you want a foolproof British side dish that turns out crisp, golden, and beautifully puffed every time, this Mary Berry Yorkshire Pudding Recipe is a classic worth mastering. These traditional Yorkshire puddings have crispy edges, soft airy centres, and a rich savoury flavour that pairs perfectly with roast dinners and gravy. Despite their impressive rise, they are surprisingly simple to make with just a few everyday ingredients. Ready in under 40 minutes, this recipe is ideal for Sunday lunches, holiday dinners, or comforting family meals.

What Is Mary Berry Yorkshire Pudding?

Mary Berry Yorkshire pudding is a traditional British baked batter pudding known for its dramatic rise, crispy exterior, and soft fluffy middle. Made with a simple mixture of eggs, flour, and milk, the batter is baked in very hot oil until puffed and deeply golden. Yorkshire puddings are traditionally served alongside roast beef and rich gravy, but they also work wonderfully with chicken, lamb, sausages, or vegetarian roasts.

The texture is what makes them unforgettable. The edges become crisp and lightly chewy while the centre stays airy and tender. The flavour is mild, buttery, and savoury, making them the perfect companion to rich roasted meats and sauces.

Mary Berry Yorkshire Pudding Recipe Ingredients

For the Yorkshire Pudding Batter

140g plain flour
4 large eggs
200ml whole milk
100ml water
½ teaspoon salt
Freshly ground black pepper, to taste

For the Tin

4 tablespoons vegetable oil or beef dripping

Kitchen Equipment

12-hole muffin tin or Yorkshire pudding tin
Large mixing bowl
Whisk
Measuring jug
Sieve

Preparation and Cooking Time

Prep Time: 10 minutes
Resting Time: 20 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 4 people

How to Make Mary Berry Yorkshire Pudding Recipe

Prepare the oven: Preheat the oven to 220°C or 200°C fan. Place a shelf in the upper middle of the oven so the Yorkshire puddings rise evenly and become deeply golden.
Mix the dry ingredients: Sift the plain flour into a large mixing bowl. Add the salt and a little freshly ground black pepper.
Add the eggs: Crack the eggs into the flour mixture and whisk until smooth and thick with no lumps remaining.
Pour in the milk and water: Gradually whisk in the milk and water until you have a smooth, thin batter with the consistency of single cream.
Rest the batter: Leave the batter to rest for 20 minutes at room temperature. This helps create lighter and crispier Yorkshire puddings.
Heat the oil: Divide the vegetable oil or beef dripping evenly between the holes of a muffin tin. Place the tin in the hot oven for 5 minutes until the oil is smoking hot.
Fill the tin carefully: Remove the hot tin from the oven carefully and quickly pour the batter into each hole, filling each one about halfway.
Bake the Yorkshire puddings: Return the tin immediately to the oven and bake for 18 to 20 minutes until the puddings are well risen, crisp, and golden brown. Avoid opening the oven door during baking.
Serve immediately: Remove from the oven and serve hot with roast meat, gravy, and vegetables.

Expert Tips for Perfect Yorkshire Puddings

Why did my Yorkshire puddings not rise?

The oil must be extremely hot before adding the batter. Cold oil prevents the dramatic puff and crisp texture Yorkshire puddings are known for.

Should I rest the batter?

Yes, resting the batter allows the flour to hydrate fully, creating lighter and more evenly risen puddings.

Can I use beef dripping instead of oil?

Absolutely. Beef dripping gives Yorkshire puddings a richer traditional flavour and crispier edges.

Why should I avoid opening the oven door?

Opening the oven door releases heat and can cause the puddings to collapse before they are fully set.

Can I make mini Yorkshire puddings?

Yes, simply use a smaller muffin tin and reduce the cooking time slightly while watching carefully for browning.

Serving Suggestions

Serve alongside roast beef and onion gravy
Pair with roast chicken and vegetables
Fill with sausages and gravy for toad in the hole style serving
Serve with mashed potatoes and peas
Enjoy with rich mushroom gravy for a vegetarian option

Storage

Room Temperature

Yorkshire puddings are best enjoyed fresh from the oven but can sit at room temperature for up to 2 hours before serving.

Refrigerator

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

Freezing

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

Nutrition

Calories: 210 kcal
Carbohydrates: 18g
Protein: 8g
Fat: 11g
Saturated Fat: 2g
Sodium: 220mg

Nutrition values are estimated and may vary depending on ingredient brands and portion sizes.

FAQs

Why are my Yorkshire puddings flat?

Flat Yorkshire puddings are usually caused by oil that was not hot enough or opening the oven door too early during baking.

Can I make Yorkshire pudding batter ahead of time?

Yes, you can prepare the batter several hours ahead and keep it covered in the refrigerator until ready to bake.

What is the best oil for Yorkshire puddings?

Vegetable oil, sunflower oil, or beef dripping work best because they can handle very high temperatures.

Can I freeze cooked Yorkshire puddings?

Yes, Yorkshire puddings freeze very well. Cool completely before freezing and reheat directly from frozen in a hot oven.