Mary Berry Yorkshire Pudding Recipe

If you are looking for the perfect traditional British side dish, this Mary Berry Yorkshire Pudding Recipe is one you will want to make again and again. These classic Yorkshire puddings are beautifully golden, crisp around the edges, and light and airy in the middle with a rich, savory flavor. They are surprisingly simple to prepare with just a handful of pantry ingredients, making them ideal for Sunday roasts or comforting family dinners. From start to finish, this easy recipe takes around 40 minutes and delivers wonderfully reliable results every time.

What Is Mary Berry Yorkshire Pudding?

Yorkshire pudding is a traditional British baked pudding made from a simple batter of eggs, flour, and milk. When baked in very hot oil, the batter rises dramatically to create crisp, puffed puddings with hollow centers and soft interiors.

This Mary Berry Yorkshire Pudding Recipe creates puddings that are beautifully golden with crispy sides and a light, airy texture inside. The flavor is mild, buttery, and slightly savory, making them perfect for soaking up rich gravy alongside roast beef, chicken, or sausages.

One of the reasons home cooks love this recipe is its simplicity. With proper oven heat and a well-rested batter, even beginner bakers can achieve tall, perfectly risen Yorkshire puddings.

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
• 4 tablespoons vegetable oil or beef dripping

Optional for Serving

• Roast beef slices
• Rich onion gravy
• Mashed potatoes
• Roasted vegetables

Preparation and Cooking Time

• Prep Time: 10 minutes
• Resting Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Servings: 12 Yorkshire puddings

How to Make Mary Berry 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 tray into the oven with a little oil in each section. Allow the tray to heat until the oil is extremely hot.
• Mix the batter: Add the plain flour and salt to a large mixing bowl. Crack in the eggs and whisk until smooth. Gradually pour in the milk and water while whisking continuously until the batter is lump-free and silky.
• Rest the batter: Leave the batter to rest for at least 20 minutes at room temperature. This helps create lighter and taller Yorkshire puddings.
• Heat the oil properly: Carefully remove the hot tray from the oven once the oil is shimmering and very hot. The hot oil is essential for achieving a dramatic rise.
• Fill the tray: Quickly pour the batter evenly into each section of the hot tin, filling each about halfway. Work carefully but quickly so the oil stays hot.
• Bake until risen: Return the tray immediately to the oven and bake for 18 to 20 minutes until the Yorkshire puddings are deeply golden, crisp, and fully puffed. Avoid opening the oven door during baking as this may cause them to collapse.
• Serve hot: Remove from the oven and serve immediately while crisp and airy. Spoon over warm gravy and enjoy with your favorite roast dinner.

Helpful Tips for Perfect Yorkshire Puddings

Why did my Yorkshire puddings not rise?

The most common reason is that the oil was not hot enough before adding the batter. Always preheat the tray thoroughly until the oil is smoking hot.

Should the batter be rested?

Yes, resting the batter for at least 20 minutes helps relax the flour and improves the final texture and rise.

Can I use beef dripping instead of oil?

Absolutely. Beef dripping gives Yorkshire puddings a richer, more traditional flavor and creates wonderfully crisp edges.

Why should I avoid opening the oven door?

Opening the oven door releases heat and can cause the puddings to collapse before they finish setting properly.

Can I make mini or large Yorkshire puddings?

Yes, this batter works for both. Use smaller muffin tins for mini puddings or a larger baking dish for oversized Yorkshire puddings.

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 dinners
• Enjoy with mashed potatoes and peas
• Serve warm with rich beef stew

Storage Instructions

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 refrigerator for up to 3 days. Reheat in a hot oven for a few minutes to restore crispness.

Freezing

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

Nutrition Information

• Calories: 145 kcal
• Carbohydrates: 11g
• Protein: 5g
• Fat: 8g
• Saturated Fat: 2g
• Sodium: 160mg

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

FAQs

Mary Berry Yorkshire Pudding Recipe

Recipe by Milli RoseCourse: Side DishCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Classic Mary Berry Yorkshire puddings with crisp golden edges and light airy centers. Perfect for serving with roast dinners and rich gravy.

Ingredients

• 140g plain flour

• 4 large eggs

• 200ml whole milk

• 100ml water

• ½ teaspoon salt

• 4 tablespoons vegetable oil or beef dripping

Directions

• Preheat oven to 220°C (200°C fan). Place oil into a 12-hole muffin tin and heat until very hot.
• Add flour and salt to a bowl. Whisk in eggs until smooth.
• Gradually whisk in milk and water until a smooth batter forms.
• Rest the batter for 20 minutes at room temperature.
• Carefully remove the hot tray and quickly pour batter halfway into each section.
• Bake for 18–20 minutes until puffed, golden and crisp.
• Serve immediately with gravy and roast dinner.

Notes

• Ensure the oil is extremely hot before adding batter.
• Do not open the oven door during baking.
• Yorkshire puddings freeze well for up to 2 months.