Mary Berry's Yorkshire puddings
Mary Berry's Yorkshire pudding recipe is easy and foolproof. She's been making them to serve with Sunday lunches for many years. Watch the video and she'll show you how to make Yorkshire puddings too!
Equipment and preparation: you will need a 12-hole deep bun tin, or two four-hole Yorkshire pudding tins or a large roasting tin.
Each serving provides 197 kcal, 7g protein, 14.5g carbohydrates (of which 2g sugars), 12g fat (of which 3g saturates), 0.7g fibre and 0.3g salt.
Ingredients
- 100g/3½oz plain flour
- ¼ tsp salt
- 3 large free-range eggs
- 225ml/8fl oz milk
- 4 tbsp sunflower oil
Method
Preheat the oven to 220C/200C Fan/Gas 7.
Mix the flour and salt together in a bowl and make a well in the centre. Add the eggs and a little of the milk. Whisk until smooth, then gradually add the remaining milk. This can be done with a wooden spoon, but is easier with an electric hand-held whisk. Pour the mixture into a jug.
Measure a teaspoon of oil into each hole of a 12-bun tray, or a tablespoonful into each hole of a 4-hole tin, or 3 tablespoons into a roasting tin. Transfer to the oven for 5 minutes, or until the oil is piping hot.
Carefully remove from the oven and pour the batter equally between the holes or the tin. Return the batter quickly to the oven and cook for 20–25 minutes (35 if making the Yorkshire pudding in the roasting tin), or until golden-brown and well-risen. Serve immediately.
Recipe Tips
What is the secret to making Yorkshire puddings rise?
Mary likes to add more eggs and omit a little milk in her recipe as decades of experience have convinced her this gets the best results. If you only have full-fat milk, replace a quarter of the milk with water.
It is very important to get the oil piping hot. As soon as the batter is poured in it will set and start to cook giving you crisp well-risen puds.
Should you let Yorkshire pudding batter rest?
Resting Yorkshire pudding batter is definitely beneficial but not essential. Resting helps them rise fully during cooking because it allows the gluten to ‘relax’ and relaxed gluten is more stretchy. Ideally rest the batter for at least 30 minutes and up to 2 hours. The batter doesn’t need to be chilled.
Should Yorkshire pudding batter be thick or runny?
The batter should be about as thick as double cream (so easily pourable but with some body).
Why do my Yorkshire puddings rise then go flat?
It might be because the oven door was opened while they were cooking. Yorkshire puddings need a consistently high heat to rise fully and set. It’s also important to cook them fully – if you remove them from the oven before the structure is set they will sink. Wait until they are a fairly dark golden-brown before removing them from the oven.
Can you make Yorkshire puddings in advance and reheat?
The Yorkshire puddings can be made completely ahead and reheated in a hot oven for about eight minutes. The cooked puddings can also be frozen and cooked from frozen in about 10 minutes.
