Mary Berry 2 Eggs​ Yorkshire Puddings Recipe

This easy Mary Berry 2 Eggs Yorkshire Puddings recipe is the key to a perfect Sunday roast accompaniment. It uses just a handful of simple ingredients: plain flour, two large eggs, milk, and water to create a batch of foolproof puddings. The result is a wonderfully light and crispy pudding that puffs up to a magnificent golden brown, with a soft, slightly chewy center. A must-have for a traditional family meal, especially on a lovely evening here in Tunis, these puddings are perfect for soaking up rich gravy.

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Mary Berry 2 Eggs Yorkshire Puddings Ingredients

• 1 cup (125g) plain (all-purpose) flour
• A pinch of salt
• 2 large eggs
• 1/2 cup (125ml) whole milk
• 1/2 cup (125ml) water
• 4-6 tablespoons beef drippings or a high-smoke point vegetable oil

How To Make Mary Berry 2 Eggs Yorkshire Puddings

1. Prepare the batter: First, sift the plain flour and salt into a large mixing bowl. Make a small well in the center of the flour and crack the 2 eggs into it.
2. Create a smooth paste: Begin whisking the eggs in the center, gradually drawing in the surrounding flour until you have a very thick and smooth paste. This initial step helps to prevent lumps.
3. Combine the liquids: In a separate jug, measure out and mix the milk and water together.
4. Finish the batter: Slowly pour the milk and water mixture into the thick paste, whisking continuously, until all the liquid is incorporated and you have a smooth, thin batter with the consistency of single cream.
5. Rest the batter: Cover the bowl and let the batter rest for at least 30 minutes at room temperature. This step is essential for a good rise.
6. Preheat the oven and fat: When you are ready to cook, preheat your oven to 425°F (220°C). Pour a little of the beef drippings or oil into each compartment of a 12-hole muffin tin. Place the tin in the hot oven for 10-15 minutes until the fat is sizzling and smoking hot.
7. Bake the puddings: Working quickly and carefully, remove the hot tin from the oven. Give the batter a final whisk and pour it evenly into each of the 12 compartments.
8. Cook until risen: Immediately return the tin to the hottest part of the oven and bake for 20-25 minutes. Do not open the oven door during this time. The puddings are ready when they are well-risen, crisp, and a deep golden-brown. Serve immediately.

Recipe Tips

• The Fat Must Be Smoking Hot: This is the most crucial rule for successful Yorkshire puddings. The cold batter hitting the sizzling hot fat forces it to rise quickly, creating that classic puffed shape and crispy texture.
• Don’t Skip the Resting Time: Letting the batter rest allows the starch in the flour to swell and the gluten to relax. This simple step will result in a lighter, more tender, and more evenly risen pudding.
• Keep the Oven Door Shut: Resist the urge to peek at your puddings while they bake. Opening the oven door will cause the temperature to drop suddenly, which can make your beautifully risen puddings collapse into a sad, flat disc.
• Start with a Smooth Paste: Whisking the eggs into the flour to create a thick paste before adding the liquid is a great technique to ensure your final batter is completely free of lumps.

What To Serve Yorkshire Puddings

Yorkshire puddings are the quintessential partner for a traditional roast dinner. They are perfect for serving alongside roast beef, roast chicken, or lamb, acting as the perfect vessel for soaking up delicious gravy. They can also be served as a starter filled with onion gravy or as part of a “Toad in the Hole” by baking sausages directly in a larger dish of the batter.

How To Store Yorkshire Puddings Leftovers

Room Temperature/Refrigerate: These puddings are best eaten fresh from the oven. If you have any leftovers, you can store them in an airtight container for up to 2 days. Freeze: Allow the puddings to cool completely, then place them in a freezer-safe bag. They can be frozen for up to one month. To serve, reheat them directly from frozen on a baking sheet in a hot oven for about 5-8 minutes until crisp and hot.

Mary Berry 2 Eggs Yorkshire Puddings Nutrition Facts

Serving Size: 1 pudding

• Calories: 85 kcal
• Total Fat: 5g
• Saturated Fat: 2g
• Cholesterol: 35mg
• Sodium: 30mg
• Total Carbohydrate: 7g
• Dietary Fiber: <1g
• Sugars: <1g
• Protein: 3g

Frequently Asked Questions

• Why didn’t my Yorkshire puddings rise? The most common reasons for flat puddings are that the fat in the tin wasn’t hot enough when you added the batter, the oven temperature was too low, or you opened the oven door mid-bake.
• Can I make the batter ahead of time? Yes, the batter can be made several hours or even a day in advance. Keep it covered in the refrigerator. Just be sure to give it a good whisk before you pour it into the hot fat.
• What is the best fat to use for Yorkshire puddings? For the most traditional and savory flavor, beef drippings from a roast are best. However, lard or a neutral vegetable oil with a high smoke point, like sunflower or canola oil, are excellent alternatives.
• Can I use self-raising flour instead of plain flour? No, you must use plain (all-purpose) flour for traditional Yorkshire puddings. Self-raising flour contains leavening agents that will interfere with the way the puddings rise and change their texture.