Looking for the perfect side dish for your Sunday roast? You can’t go wrong with Mary Berry Yorkshire Pudding! These golden, puffy puddings are crispy on the outside and soft inside. And the best part? They’re so easy to make—you only need a few ingredients.
Let’s learn how to make this classic British favorite with Mary Berry trusted method.
What Is Yorkshire Pudding?
Yorkshire Pudding is a traditional British side dish. It’s made from a simple batter of eggs, flour, and milk, and it’s baked until it rises and turns golden brown.
Although it’s called a “pudding,” it’s actually savory, not sweet. It’s usually served with roast beef, gravy, and vegetables—especially during Sunday dinners in the UK.
Mary Berry Yorkshire Pudding Recipe Overview
- Prep Time: 10 minutes
- Resting Time: 30 minutes (optional but helpful)
- Cook Time: 20-25 minutes
- Servings: 6-8 puddings
- Difficulty: Easy
Ingredients You’ll Need
- 100g (about ¾ cup) plain flour (all-purpose flour)
- 2 large eggs
- 100ml whole milk
- 100ml water
- Pinch of salt
- Vegetable oil or beef dripping (for cooking)
How to Make Mary Berry Yorkshire Puddings (Step-by-Step)
1. Preheat the Oven
Heat your oven to 220°C (425°F). Place a muffin tin or Yorkshire pudding tray in the oven to warm up. Add a little oil or beef dripping into each hole (about ½ teaspoon).
2. Make the Batter
In a bowl, mix the flour and a pinch of salt. Add the eggs, then whisk in the milk and water. Mix until the batter is smooth and lump-free.
3. Rest the Batter (Optional)
Let the batter sit for 30 minutes at room temperature. This helps the puddings rise better.
4. Pour Batter into Hot Tin
Carefully remove the hot tray from the oven. Pour the batter into each hole, filling about halfway.
5. Bake Without Opening the Oven
Put the tray back into the oven and do not open the door while baking. Bake for 20-25 minutes or until the puddings are golden, tall, and crispy.
Serving Suggestions
- Serve with roast beef and gravy
- Great with sausages (Toad in the Hole)
- Can also be enjoyed with roast chicken or lamb
Tip: Serve immediately for the best texture!
Nutritional Info (Per Pudding)
| Nutrient | Amount |
|---|---|
| Calories | 110 kcal |
| Total Fat | 6g |
| Carbs | 10g |
| Protein | 4g |
| Fiber | 0.5g |
Tips for the Best Yorkshire Puddings
- Hot oil = High rise
Always pour the batter into very hot oil to get that perfect puff. - Do not open the oven door
This can stop them from rising. - Use a jug to pour
This helps you pour the batter neatly and safely. - Don’t overfill the tins
Halfway is just right—too much and they won’t rise properly.
FAQs
Q: Can I make the batter ahead of time?
Yes! You can prepare it a few hours in advance and keep it in the fridge. Just stir it before using.
Q: Can I freeze Yorkshire puddings?
Absolutely. Let them cool, then freeze. Reheat in the oven at 180°C (350°F) for 5-10 minutes.
Q: Why did my puddings not rise?
It could be cold oil, opening the oven door, or overmixing the batter. Follow the steps carefully for the best results.
Final Thoughts
Mary Berry Yorkshire Pudding Recipe is a must-try if you love classic British food. It’s simple, delicious, and makes any roast dinner feel extra special. With crispy edges and soft centers, these puddings are sure to impress your family and guests.
Once you try them homemade, you’ll never want the frozen ones again!
📣 Give It a Try!
Tried this recipe? Let us know in the comments or tag your delicious Yorkshire puddings on social media. Happy cooking!
