Mary Berry 2 Eggs​ Yorkshire Puddings Recipe

Mary Berry 2 Eggs Yorkshire Puddings are a classic British side dish made with plain flour, whole milk, and beef dripping. These golden, airy puddings rise high in the oven and provide the best vessel for soaking up gravy.

I’ve tried a few versions of Yorkshire puddings and this one from Mary Berry is the one I keep going back to because the equal ratio of milk to water creates a lighter batter than using milk alone. The first time I made this, I used too much oil and the puddings turned out heavy and greasy. Now I always measure the fat precisely and make sure it is literally smoking before the batter goes in.

The resting phase is doing more work than you’d think. Without it, the flour doesn’t fully hydrate and the puddings won’t reach their maximum height or get that crisp, hollow centre. If you need a solid Sunday roast side that never fails to impress your guests, this is the one

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Mary Berry 2 Eggs Yorkshire Puddings Ingredients

• 125g (4oz) plain flour
• 2 large eggs
• 125ml (4fl oz) full-fat milk
• 125ml (4fl oz) water
• 60g (2oz) beef dripping or sunflower oil

How To Make Mary Berry 2 Eggs Yorkshire Puddings

1. Prepare the batter: Sift the plain flour into a large bowl and make a deep well in the middle. Crack the eggs into the hole and use a whisk to slowly bring the flour in from the edges.
2. Create a smooth paste: Whisk the eggs and flour together until you have a thick, lump-free paste. This concentrated mixing at the start ensures the final batter is completely smooth without needing to overwork it later.
3. Combine the liquids: Pour the milk and water into a jug and stir them together. Adding water alongside the milk is the trick to getting a crisp finish rather than a soft, pancake-like texture.
4. Finish the batter: Pour the liquid into the flour mixture in a slow, steady stream while whisking constantly. Stop once the batter reaches the consistency of single cream and has no visible lumps.
5. Rest the batter: Leave the bowl on the kitchen counter for at least 30 minutes. Resting allows the gluten to relax and the starch granules to swell, which helps the puddings rise evenly in the hot oven.
6. Preheat the oven and fat: Set the oven to 220°C (425°F/Gas Mark 7) and put a teaspoon of dripping into each hole of a 12-cup tin. Slide the tin onto the top shelf for 15 minutes until the fat is shimmering and smoking hot.
7. Bake the puddings: Pour the batter into a jug and quickly fill each tin compartment half-way to keep the heat in the fat. Get the tin back into the oven immediately and shut the door firmly to trap the steam.
8. Cook until risen: Bake for 20-25 minutes until the puddings have doubled in size and turned a dark golden brown. Do not open the door before 20 minutes are up or the sudden drop in temperature will cause them to collapse.

Recipe Tips

• Check the fat temperature. Your oil or dripping must be at the smoking point before you add the batter. If it doesn’t sizzle loudly the second the liquid hits the tin, your puddings will stick and stay flat.
• Use a metal tin. Heavy-duty metal muffin tins or traditional Yorkshire pudding tins hold heat much better than silicone versions. Silicone doesn’t get hot enough to give the batter the initial “shock” it needs to climb the sides of the cups.
• Measure the liquid accurately. Ensure you use exactly 250ml (9fl oz) of total liquid for this amount of flour and eggs. Too much liquid makes the batter too heavy to lift, while too little results in a tough, bread-like pudding.
• Avoid over-mixing at the end. Once you add the milk and water, whisk only until the lumps disappear. If you beat the batter too vigorously at this stage, you’ll develop too much gluten and the puddings will be chewy instead of crisp.
• Make the batter ahead. You can prepare the mixture up to 24 hours in advance and keep it in the fridge. Just give it a quick whisk and bring it back to room temperature for 30 minutes before you intend to bake.
• Keep the oven door shut. Resistance is vital here, so do not peek at them through the door. The steam trapped inside the oven is what pushes the batter up, and releasing it early is the fastest way to ruin the rise.

What To Serve With Mary Berry 2 Eggs Yorkshire Puddings

These puddings are the natural partner for a traditional roast beef dinner served with thick onion gravy. They also work well alongside roasted root vegetables and honey-glazed parsnips.

Try filling the hollow centres with creamy mashed potatoes and peas for a casual midweek meal. For a different twist, serve them with leftover cold cuts and a dollop of hot horseradish sauce.

How To Store Mary Berry 2 Eggs Yorkshire Puddings

• Fridge: Keep leftover puddings in an airtight container for up to two days. Make sure they are completely cold before you put them in the box to prevent them from becoming soggy.
• Reheat: The best way to get the crunch back is to put them in a 200°C (400°F/Gas Mark 6) oven for 3-5 minutes. Avoid the microwave as it turns the pastry soft and rubbery within seconds.
• Freeze: wrap the puddings tightly in clingfilm or place them in a freezer bag for up to three months. You can reheat them directly from frozen in a hot oven for 8 minutes until they are piping hot and crisp.

Mary Berry 2 Eggs Yorkshire Puddings Nutrition Facts

Per serving (1 of 12):

• Calories 95
• Protein 3g
• Fat 6g
• Carbohydrates 8g
• Sugar 1g
• Sodium 45mg

FAQs

Can I use self-raising flour instead of plain?

No, you must use plain flour for this recipe because the rise comes from the steam and eggs rather than chemical leaveners. Self-raising flour will result in a cake-like texture that lacks the characteristic hollow centre.

Why did my Mary Berry 2 Eggs Yorkshire Puddings go flat?

The most common reason for flat puddings is that the oil wasn’t hot enough or the oven door was opened too early. Make sure the fat is smoking and keep the door closed for the full cooking time.

Can I use olive oil instead of beef dripping?

Yes, you can use sunflower or vegetable oil, but avoid extra virgin olive oil because it has a low smoke point. You need a fat that can handle high heat without burning to get the best rise.

Should the batter be cold or room temperature?

The batter should be at room temperature when it hits the hot oil to ensure the most dramatic rise. If you have stored the batter in the fridge, take it out at least 30 minutes before you start preheating the oven.

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