Let’s talk Yorkshire puds — proper ones. Golden, puffed-up little miracles that steal the show every time they’re on the plate. I grew up thinking these were some sort of magic, only achievable by your nan or by Mary Berry herself. But you know what? They’re actually dead simple — once you get over the fear of hot oil and floppy batter.
I remember the first time I tried making them, I stood in front of the oven door like I was watching telly — oven mitts on, face way too close, hoping they’d rise. And when they did? I let out this ridiculous cheer like I’d just won a medal. There’s something so oddly satisfying about seeing those little golden cups puff up like they’ve got secrets inside them.
So, whether you’re gearing up for Sunday roast or just fancy something classic and comforting, this Mary Berry-inspired Yorkshire pud recipe has your back. Let’s do it.
Why You’ll Love It
- Puffs up like magic – and no, you don’t need fairy dust, just hot oil and confidence.
- Only 5 ingredients – all of which you probably already have in the cupboard.
- Quick to whip up – from “I fancy Yorkshire puds” to eating them in under an hour.
- Perfect with gravy – and I mean proper thick, beefy gravy.
- Great with roast or sausages – or even for breakfast with jam if you’re feeling rogue.
- They reheat surprisingly well – so make extra, always.
Ingredients
- 100g (3½ oz) plain flour
- ¼ tsp salt
- 3 large free-range eggs
- 225ml (8 fl oz) milk
- 4 tbsp sunflower oil
How to Make It
Get your batter nice and smooth:
Grab a bowl and sift in the flour and salt. Make a little well in the middle (like you’re making pasta) and crack in the eggs. Add a splash of the milk — just enough to get things moving — and whisk until it’s lump-free. Then slowly whisk in the rest of the milk. Should be the texture of single cream. Pour into a jug — it makes pouring easier later.
Let it rest a bit:
Set the batter aside while you sort the tray and heat the oven. About 10–15 minutes rest helps, but if you’re in a rush, it’ll still work. I sometimes make the batter earlier in the day and forget about it until I smell roast beef.
Heat your oven (like really heat it):
Preheat your oven to 220°C (200°C fan) / Gas 7. While that’s warming up, pop a teaspoon of sunflower oil into each hole of a 12-hole muffin tin. No need to measure perfectly — just a little in each. Shove the tray into the oven for 5–7 minutes until the oil’s properly hot. Almost shimmering. This part’s crucial.
Pour it quick:
Take the tray out carefully (and I mean carefully — hot oil burns aren’t fun). Pour the batter into each hole about halfway up. It’ll sizzle. That’s exactly what you want. Work quickly but don’t panic.
Bake and DO NOT open the oven:
Pop the tray straight back in. Bake for 20–25 minutes until puffed and golden. Do not open the oven door while they’re baking — they’ll flop like sad hats. Trust me, I’ve done it. They need uninterrupted heat.
Serve straight away:
As soon as they’re done, get them on plates. Yorkshire puds wait for no one. Crispy edges, soft middles — they’re pure joy with gravy.
Common Mistakes and How to Dodge Them
Why are my puds flat?
Oil probably wasn’t hot enough, or you opened the oven door too early (we’ve all peeked).
Why are they tough?
You may have overmixed the batter or didn’t let it rest at all. A short rest helps everything relax.
Why did they stick to the tin?
Not enough oil or not hot enough — it should be almost smoking before the batter goes in.
Why’s the middle soggy?
Could be underbaked or your oven temp isn’t high enough. Give them a few more minutes if they’re pale.
Storage and Reheating
Fridge:
Let them cool, then pop them in a sealed container. They’ll keep for 2 days.
Freezer:
Freeze on a tray, then transfer to a freezer bag. Good for up to 3 months. Reheat straight from frozen.
Microwave:
They’ll go a bit chewy, but it works in a pinch — 20–30 seconds with a damp paper towel.
Oven:
Best method! 180°C for 5–7 minutes until hot and crisp again.
Frequently Asked Questions
Should the batter be runny or thick?
Definitely on the runny side — like single cream. Thinner batter = better rise.
Can I make them ahead of time?
Yes! You can reheat them later and they’re still fab. Just avoid stacking them while hot — they go soggy.
Do I need to rest the batter?
Not strictly necessary, but it helps. Even 10 minutes makes a difference.
Can I use olive oil instead of sunflower?
You can, but sunflower oil has a higher smoke point, which helps get that crisp edge. Goose fat is next level, too.
Nutrition Facts (Per Serving):
- Calories: 160
- Fat: 10g
- Carbs: 13g
- Protein: 5g
- Sodium: 200mg
- Sugar: 2g
More Mary Berry Recipe:
- Mary Berry Pineapple Fruit Cake
- Mary Berry Carrot And Banana Cake
- Mary Berry Lemon And Elderflower Cake
Mary Berry Yorkshire Pudding Recipe
Description
Fluffy, golden Yorkshire puddings with crispy edges and soft centres — the perfect companion to any roast or gravy-drenched meal.
Ingredients
Instructions
- Sift flour and salt into a bowl, add eggs and some milk, whisk until smooth.
- Gradually add remaining milk, whisking to a runny consistency.
- Rest batter for 10–15 minutes and preheat oven to 220°C.
- Add oil to each muffin tin hole and heat until very hot.
- Pour batter into hot oil and bake 20–25 mins, no peeking!
- Serve hot and crisp, straight from the oven.
Notes
- Use a jug to pour the batter — way less mess.
- Don’t underfill or overfill the tin — halfway is perfect.
- If you’re making ahead, reheat in the oven for best texture.
- For extra richness, try goose fat instead of sunflower oil.