This easy Mary Berry Yorkshire Pudding recipe is perfectly scaled for four people and uses just a few simple ingredients: all-purpose flour, an egg, milk, and water. This recipe creates four perfectly puffed, golden-brown puddings that are wonderfully crispy on the outside while remaining soft and tender inside. An essential part of a traditional Sunday roast, especially here on a lovely evening in Tunis, these puddings are the ideal vehicle for soaking up rich, savory gravy.

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Mary Berry Yorkshire Pudding Ingredients For 4 Persons

1/3 cup + 1 tablespoon (50g) all-purpose flour
A pinch of salt
1 large egg
1/4 cup (60ml) whole milk
1/4 cup (60ml) water
2-3 tablespoons beef drippings, lard, or vegetable oil

How To Make Mary Berry Yorkshire Pudding For 4 Persons

Make the batter: Sift the all-purpose flour and salt into a medium bowl. Make a well in the center and crack the egg into it. Begin to whisk the egg, gradually drawing in the flour from the sides until you have a thick, smooth paste.
Add the liquids: In a small jug, combine the whole milk and water.
Finish the batter: While whisking continuously, slowly pour the milk and water mixture into the flour paste. Continue whisking until you have a smooth, lump-free batter with the consistency of thin cream.
Rest the batter: Cover the bowl and let the batter rest at room temperature for at least 30 minutes. This is a crucial step for a good rise.
Preheat the oven and fat: When you are ready to bake, preheat your oven to 425°F (220°C). Pour about a 1/2 tablespoon of beef drippings or oil into four compartments of a muffin tin. Place the tin in the oven for 10-15 minutes, or until the fat is smoking hot.
Bake the puddings: Working quickly and carefully, remove the hot tin from the oven. Evenly pour the rested batter into the four prepared compartments.
Cook until golden: Immediately place the tin back into the hot oven and bake for 20-25 minutes. Do not open the oven door during baking. The puddings are ready when they are well-risen, crisp, and a deep golden-brown. Serve immediately.

Mary Berry Yorkshire Pudding Recipe For 4 Persons

Recipe Tips

The Fat Must Be Smoking Hot: This is the most critical step for achieving a dramatic rise. The cold batter hitting the extremely hot fat creates the steam needed to puff up the puddings and make them crispy.
Rest Your Batter: Never skip the resting period. Allowing the batter to sit for at least 30 minutes lets the gluten relax and the flour absorb the liquid, which results in a lighter, more tender pudding.
Keep the Oven Door Closed: Resista la tentazione di aprire la porta del forno per controllare. Any drop in temperature can cause your rising puddings to deflate. Wait until they are fully puffed and deeply golden before opening the oven.
Get Air into the Batter: Whisk the batter thoroughly to incorporate air. Some cooks even use a hand blender for a few seconds to create a very light and airy batter.

What To Serve Yorkshire Pudding

Yorkshire pudding is the classic partner for a roast dinner. It is traditionally served with roast beef to soak up the delicious gravy. However, it’s also wonderful with roast chicken, lamb, or even pork. For a simple and satisfying meal known as “Toad in the Hole,” you can cook sausages directly in a larger dish of the pudding batter.

How To Store Yorkshire Pudding Leftovers

Room Temperature: These puddings are at their best eaten straight from the oven. If you have any leftovers, you can store them in an airtight container at room temperature for a day. Freeze: To freeze, let the puddings cool completely before placing them in a freezer-safe bag. They will keep for up to one month. To serve, reheat them from frozen on a baking sheet in a hot oven for 5-8 minutes until crisp and heated through.

Mary Berry Yorkshire Pudding Nutrition Facts

Serving Size: 1 pudding

Calories: 105
Total Fat: 6g
Saturated Fat: 2.5g
Cholesterol: 50mg
Sodium: 40mg
Total Carbohydrate: 8g
Dietary Fiber: <1g
Sugars: <1g
Protein: 3g

Frequently Asked Questions

Why did my Yorkshire puddings come out flat? The most common culprits for flat puddings are the fat not being hot enough before the batter was added, the oven temperature being too low, or opening the oven door mid-bake.
Can I use a different oil? Yes. While beef drippings give the most traditional flavor, any fat with a high smoke point will work. Lard, shortening, or a neutral vegetable oil like canola or sunflower oil are all great choices.
Can I make the batter in advance? Yes, the batter can be made up to 24 hours ahead. Keep it covered in the refrigerator. Before using, give it a good whisk to re-incorporate everything.
Does it matter if I use plain or self-raising flour? Yes, it matters greatly. A traditional Yorkshire pudding must be made with plain (all-purpose) flour. Self-raising flour will not produce the correct texture.

Mary Berry Yorkshire Pudding Recipe For 4 Persons

Course: SidesCuisine: British

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

105

kcal

A perfectly scaled Mary Berry Yorkshire Pudding recipe to serve four people. This easy, foolproof method yields light, crispy, and golden puddings, making it the ideal side dish for a Sunday roast.

Ingredients

1/3 cup + 1 tbsp (50g) all-purpose flour
Pinch of salt
1 large egg
1/4 cup (60ml) water
2-3 tbsp beef drippings or vegetable oil

Directions

Sift flour and salt into a bowl. Whisk in the egg to form a smooth, thick paste.
In a jug, mix the milk and water together.
Gradually whisk the liquid into the flour paste until the batter is smooth. Let it rest for at least 30 minutes.
Preheat the oven to 425°F (220°C). Place oil into four holes of a muffin tin and heat in the oven for 10-15 minutes until smoking hot.
arefully remove the hot tin and pour the batter into the prepared holes.
Bake for 20-25 minutes without opening the oven door, until well-risen and golden. Serve hot.