This easy Mary Berry Yorkshire Pudding recipe is made with just a few simple pantry staples: all-purpose flour, eggs, and a mix of milk and water. This recipe creates a batch of perfectly puffed, golden-brown puddings that are delightfully crispy on the outside and soft and slightly custardy on the inside. A must-have for a traditional Sunday roast, especially here in Tunis, these puddings are the ultimate accompaniment to roasted meats and gravy.
Jump to RecipeMary Berry Yorkshire Pudding Ingredients
- 1 cup (125g) 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, lard, or vegetable oil
How To Make Mary Berry Yorkshire Pudding
- Make the batter: Sift the all-purpose flour and salt into a large bowl. Make a well in the center and crack the two eggs into it. Whisk the eggs, gradually incorporating the flour from the sides to create a thick paste.
- Combine the liquids: In a separate jug, mix the whole milk and water together.
- Finish the batter: Slowly pour the milk and water mixture into the flour and egg paste, whisking continuously until you have a smooth, lump-free batter that has the consistency of single cream.
- Rest the batter: Cover the bowl and let the batter rest for at least 30 minutes. This helps the puddings to rise better.
- Preheat the oven and fat: When you are ready to bake, preheat your oven to 425°F (220°C). Add about 1/2 tablespoon of beef drippings or oil to each compartment of a 12-hole muffin tin. Place the tin in the preheated oven for 10-15 minutes until the fat is smoking hot.
- Bake the puddings: Carefully remove the hot tin from the oven. Quickly and evenly pour the batter into each compartment.
- Cook until risen and golden: Immediately return the tin to the oven and bake for 20-25 minutes. Do not open the oven door during this time. The Yorkshire puddings are done when they are well-risen, deep golden-brown, and crisp. Serve immediately.

Recipe Tips
- Resting the Batter is Key: Letting the batter rest for at least 30 minutes allows the starch granules in the flour to swell, resulting in a lighter, more evenly risen pudding.
- The Fat Must Be Smoking Hot: This is the most important rule for great Yorkshire puddings. The cold batter hitting the smoking hot fat is what causes the initial shock that makes the puddings rise dramatically and become crispy.
- Don’t Open the Oven Door: Opening the oven door while the puddings are baking will cause the temperature to drop, which can make them collapse. Keep the door closed until they are fully risen and golden brown.
- Get Air into the Batter: When you whisk the batter, try to incorporate a good amount of air. Some cooks even recommend using a blender to make the batter, as this creates plenty of bubbles for a lighter result.
What To Serve Yorkshire Pudding
Yorkshire pudding is the quintessential accompaniment to a traditional British Sunday roast. It is perfect for soaking up rich gravy served alongside roast beef, chicken, or lamb. For a classic appetizer, you can serve smaller Yorkshire puddings with a splash of gravy before the main course. They can also be enjoyed as a simple meal on their own, filled with sausages and onion gravy to make “Toad in the Hole.”
How To Store Yorkshire Pudding Leftovers
Room Temperature: Yorkshire puddings are best eaten fresh from the oven. However, if you have leftovers, they can be stored in an airtight container at room temperature for up to 2 days. Freeze: To freeze, let the puddings 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 in a hot oven for 5-7 minutes until hot and crisp again.
Mary Berry Yorkshire Pudding Nutrition Facts
Serving Size: 1 pudding
- Calories: 80kcal
- Total Fat: 5g
- Saturated Fat: 2g
- Cholesterol: 35mg
- Sodium: 30mg
- Total Carbohydrate: 7g
- Dietary Fiber: 1g
- Sugars: 1g
- Protein: 3g
Frequently Asked Questions
- Why did my Yorkshire puddings not rise? The most common reasons for flat Yorkshire puddings are that the fat in the tin was not hot enough when the batter was added, or the oven door was opened during baking. A batter that is too thick can also prevent rising.
- Can I make the batter ahead of time? Yes, you can make the batter up to 24 hours in advance. Keep it covered in the refrigerator. Just be sure to give it a good whisk before pouring it into the hot fat.
- What is the best fat to use for Yorkshire puddings? For the most traditional and savory flavor, beef drippings left over from roasting beef are the absolute best. However, lard or a neutral vegetable oil with a high smoke point (like canola or sunflower oil) are excellent alternatives.
- Can I make one large Yorkshire pudding instead of individual ones? Yes, you can make a single large Yorkshire pudding in a roasting tin or a cast-iron skillet. Follow the same method, ensuring the fat is smoking hot before adding the batter, and adjust the baking time as needed (it may take 30-35 minutes).
Try More Recipes:
Mary Berry Yorkshire Pudding Recipe
Course: SidesCuisine: British12
servings10
minutes29
minutes80
kcalThe classic Mary Berry Yorkshire Pudding recipe for perfectly risen, crisp, and fluffy puddings. Made with simple ingredients, this foolproof method is the perfect accompaniment to any Sunday roast dinner.
Ingredients
1 cup (125g) all-purpose flour
A pinch of salt
2 large eggs
1/2 cup (125ml) whole milk
1/2 cup (125ml) water
4-6 tbsp beef drippings or vegetable oil
Directions
- Sift flour and salt into a bowl. Make a well, crack in the eggs, and whisk to form a thick paste.
- In a jug, combine the milk and water.
- Gradually whisk the liquid into the flour paste until you have a smooth batter. Let it rest for at least 30 minutes.
- Preheat oven to 425°F (220°C). Put oil in a 12-hole muffin tin and heat in the oven for 10-15 minutes until smoking hot.
Carefully remove the hot tin and quickly pour the batter into each hole. - Bake for 20-25 minutes without opening the oven door, until risen and golden brown. Serve immediately.