Mary Berry Yorkshire Pudding Recipe

Whenever I’m in the mood for a classic British Sunday roast, Mary Berry’s Yorkshire Pudding recipe is my absolute go-to.

I’ve learned that the real secret to getting them perfectly puffed is to have the oil sizzling hot before pouring in the batter.

There’s something so satisfying about watching them rise in the oven, transforming into golden clouds of deliciousness.

I love this recipe for its sheer simplicity and the joy it brings to the table, complementing any roast impeccably.

One tip is to make sure your batter is well-rested – it makes all the difference in achieving that enviable airy texture.

How to Make Mary Berry Yorkshire Puddings

Ingredients List

To make Mary Berry’s Yorkshire pudding recipe, you’ll need the following ingredients:

• 100g plain flour
• ¼ tsp salt
• 2 large eggs
• 150ml full-fat milk
• Sunflower oil or beef dripping for cooking

Step-by-step process

Step 1

Preparation: Preheat your oven to 220C/200C Fan/Gas 7.

Prepare your 12-hole deep bun tin or 2 x 4-hole large Yorkshire pudding tins by greasing them with sunflower oil or beef dripping.

Place the tin in the oven to heat up.

Combine dry ingredients: In a large mixing bowl, add the 100g plain flour and ¼ tsp salt.

Mix the ingredients until they’re thoroughly combined.

Step 2

Create a well: Make a well in the center of your dry mixture.

Crack both large eggs into the well and pour in a little of the 150ml full-fat milk.

Mix the batter: Using an electric hand whisk or an electric hand-held whisk, mix all the ingredients together to create a smooth pudding batter.

Gradually add the rest of the milk while continuing to mix.

The batter should be smooth and lump-free.

Step 3

Let the batter rest: Allow the pudding batter to rest for a few minutes while the tins in the oven heat up.

Pour the batter into the tins. Carefully remove the hot tins from the oven.

Pour the prepared batter evenly into the compartments of the tin.

Be sure to fill only halfway or slightly less, as the puddings will rise significantly while baking.

Step 4

Bake the puddings: Place your tins back into the preheated oven and bake the puddings for about 20-25 minutes, or until they are golden brown and well-risen.

Now, you’re ready to serve and enjoy your homemade Mary Berry Yorkshire Puddings as part of a delicious roast dinner or alongside your favorite meal.

Side Dishes for Mary Berry Yorkshire Puddings

Mary Berry’s Yorkshire Puddings are a classic and versatile accompaniment for many dishes, especially traditional roast dinners and family Sunday lunches.

Here are some tasty side dishes that pair perfectly with these delicious puddings:

Gravy

A flavorful gravy is essential to bring your meal together.

It adds depth and richness to all the elements on your plate, including your Yorkshire puddings.

Opt for a classic meat-based gravy or choose a vegetable or mushroom-based option if you prefer.

With these delicious side dishes, you can create a fantastic feast starring Mary Berry’s Yorkshire Puddings.

These sides will enhance the flavors and textures of your meal and provide a memorable experience for family and friends.

Ingredient Substitutes

When making Mary Berry’s Yorkshire pudding recipe, you might need to substitute some ingredients based on dietary restrictions or what you have available in your kitchen.

Here are an option for milk:

Milk

If you’re out of milk or have a dairy allergy, you can substitute the milk with water.

The texture of the pudding may be a bit different, but it will still work for the recipe.

Replace the 225ml of milk with an equal amount of water.

Keep in mind that this substitution might affect the richness and flavor of the pudding.

How to Store Mary Berry Yorkshire Puddings

Storing your cooked Yorkshire puddings properly can help you save time and effort during meal preparation.

It also allows you to make the most of your meal planner, recipe manager, and shopping list.

Here are a few tips on how to store Mary Berry Yorkshire Puddings efficiently and safely.

Refrigerating:

If you plan to eat the Yorkshire puddings within a few days, you can store them in the refrigerator.

Place the covered or container-sealed puddings on a shelf in your refrigerator, ideally away from strong-smelling foods.

They can stay fresh for up to three days when properly stored in the fridge.

Freezing:

For longer-term storage, you can freeze your Yorkshire puddings.

This method works well if you have a meal planner and want to prepare dishes in advance.

Place the covered or sealed puddings in a freezer-safe container or bag, and be sure to label it with the date for easy reference.

They can be stored for up to three months in the freezer.

Common Mistakes to Avoid

Not Preheating the Oven

One common mistake when making Mary Berry’s Yorkshire pudding recipe is not preheating the oven properly.

Ensure that your oven is preheated to 220°C (200°C for a fan or Gas Mark 7) before starting the recipe.

This will help your puddings rise evenly and prevent them from becoming uneven or undercooked.

Using Cold Roasting Tin or Pudding Tins

Another mistake to avoid is using cold roasting tins or pudding tins.

Prior to pouring the batter, make sure to preheat your 12-hole deep bun tin or your 2 x 4-hole large Yorkshire pudding tins in the oven.

Using a hot tin will encourage even rising and result in better-formed puddings.

Incorrect Ratios of Ingredients

Maintaining accurate ratios of ingredients is crucial for creating perfect Yorkshire puddings.

In Mary Berry’s recipe, it is essential to use a pinch (roughly ¼ tsp) of salt along with the other ingredients listed.

Following the correct proportions will ensure your puddings have the proper texture and flavor.

Not Whisking the Batter Smoothly

It is important to whisk the batter until it is smooth and lump-free.

Failure to do so can cause uneven rising and an undesired texture in your Yorkshire puddings.

Take your time and make sure to achieve a smooth consistency for the best results.