This Mary Berry Little Yorkshire Puddings recipe is a golden and airy take on the British classic, which uses plain flour and eggs. It’s a classic, foolproof recipe, ready in about 35 minutes.
Mary Berry Little Yorkshire Puddings Ingredients
- 100g (3¾oz) plain flour
- ¼ tsp salt
- 3 eggs
- 225ml (8fl oz) milk
- Sunflower oil, goose or duck fat, or beef dripping
How To Make Mary Berry Little Yorkshire Puddings
- Preheat The Oven: Set the oven to 220°C/200°C Fan/Gas 7. Use a 12-hole deep bun tin.
- Make The Batter: Mix flour and salt in a bowl. Add eggs and some milk, whisk until smooth. Gradually add the rest of the milk and whisk until bubbles appear. Pour batter into a jug.
- Heat The Fat: Put a dessertspoon of oil or fat in each hole of the tin. Place in oven for 5–10 minutes until the oil is very hot.
- Add The Batter: Carefully remove the tin and pour batter into the hot oil. Return to the oven immediately.
- Bake Until Golden: Bake for 20–25 minutes until puffed and golden brown. Serve hot.
Recipe Tips
- How to get tall, airy puddings: Use very hot oil and avoid opening the oven door while baking.
- Can I use muffin tins? A deep bun tin is better, but a muffin tin will work in a pinch.
- How to make the batter lump-free: Use an electric whisk and let the batter rest for 30 minutes.
- Can I reheat them? Yes, reheat in a hot oven for 8 minutes.
- Can I freeze them? Absolutely, freeze once cooled and reheat from frozen.
What To Serve With Little Yorkshire Puddings
These mini Yorkshire puddings are perfect with:
- Roast beef and gravy
- Sausages and onion gravy
- Chicken roast
- Creamy mashed potatoes
- Horseradish sauce
How To Store Little Yorkshire Puddings
Refrigerate: Store in an airtight container for up to 2 days.
Reheat: Reheat in a preheated oven at 200°C for about 8 minutes.
Freeze: Yes, freeze after cooling and reheat from frozen until hot and crispy.
Little Yorkshire Puddings Nutrition Facts
- Calories: 95 kcal per pudding
- Protein: 4g
- Fat: 6g
- Carbohydrates: 7g
- Sugar: 1g
- Fiber: 0.5g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use self-raising flour?
No, use plain flour for the best texture and rise.
Why didn’t my Yorkshire puddings rise?
Oil wasn’t hot enough or oven door was opened during baking.
Can I make the batter ahead?
Yes, make it up to 2 hours in advance and keep it chilled.
What fat gives the best flavor?
Beef dripping or goose fat adds a traditional taste.
Mary Berry Little Yorkshire Puddings
Description
Light, crisp, and golden Yorkshire puddings made the Mary Berry way—perfect for any roast dinner and always a crowd-pleaser.
Ingredients
Instructions
- Preheat oven and grease bun tin with oil or fat.
- Mix flour, salt, eggs, and milk until smooth.
- Heat tin in oven until oil is hot.
- Pour batter into each hole and bake 20–25 mins.
- Serve immediately or reheat later.
Notes
- Use very hot oil for rise
- Avoid opening oven door
- Can be made ahead and reheated
- Freeze well once cooked