Mary Berry’s Yorkshire Pudding is made with plain flour, salt, eggs, milk, and sunflower oil. This traditional Yorkshire pudding recipe creates a delicious side dish that takes about 30 minutes to prepare and can serve up to 6-8 people.
Ingredients Needed
- 100g (4oz) plain flour / 1 cup all-purpose flour
- ¼ tsp salt
- 3 large eggs
- 225ml (8fl oz) milk / 1 cup milk
- Sunflower oil/vegetable oil
How To Make Yorkshire Pudding
- Preheat the Oven: Preheat the oven to 220°C/200°C fan/Gas 7.
- Mix the Batter: Measure the flour and salt into a bowl and make a well in the center. Add the eggs and a little of the milk. Whisk until smooth, then gradually add the remaining milk and mix to combine. You can use a wooden spoon but it’s easier with an electric hand whisk. Pour the mixture into a jug.
- Prepare the Tin: Measure a dessert spoon of oil into each hole of the 12-bun tray, a tablespoon into each hole of the 4-hole tins, or 3 tablespoons into the roasting tin. Transfer to the preheated oven for about 5 minutes or until the oil is piping hot.
- Pour and Bake: Carefully remove the tin from the oven and pour the batter equally between the holes or into the roasting tin. Quickly return the batter to the oven and cook for about 20–25 minutes or until golden brown and well risen. Serve immediately.
Recipe Tips
- Preheat the Oil: Always ensure the oil in the tin is very hot before pouring in the batter. This helps the Yorkshire puddings to puff up beautifully.
- Don’t Open the Oven: Avoid opening the oven door while the puddings are baking. This can cause them to collapse.
- Mix Gently: When combining the ingredients, whisk until smooth but don’t overmix. A little air in the batter is good for rising.
- Serve Immediately: Yorkshire puddings are best served straight from the oven. They tend to lose their crispiness if left to sit for too long.
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover Yorkshire pudding cool until it reaches room temperature. Then, place them in an airtight container and store them in the fridge for up to 2 days.
- Freeze: If you want to freeze the Yorkshire pudding, let them cool completely and then place them in an airtight container or freezer bag. They can be frozen for up to 2 months. Thaw them in the fridge overnight before serving.
- Reheat: Preheat the oven to 180°C (350°F). Place the Yorkshire puddings on a baking tray and cover them lightly with foil to prevent them from drying out. Heat for about 10–15 minutes, or until warmed through.
Nutrition Facts
Serving Size: 1 Yorkshire pudding
- Calories: 111
- Total Fat: 6g
- Saturated Fat: 3g
- Cholesterol: 56mg
- Sodium: 126mg
- Potassium: 58mg
- Total Carbohydrate: 9g
- Dietary Fiber: 0g
- Sugars: 1g
- Protein: 3g
Try More Mary Berry Recipes:
- Mary Berry Christmas Cake
- Mary Berry Game Casserole
- Mary Berry Coconut Sponge Cake
- Mary Berry Navarin Of Lamb
Mary Berry Yorkshire Pudding Recipe
Description
Mary Berry’s Yorkshire Pudding is made with plain flour, salt, eggs, milk, and sunflower oil. This traditional Yorkshire pudding recipe creates a delicious side dish that takes about 30 minutes to prepare and can serve up to 6-8 people.
Ingredients
Instructions
- Preheat the Oven: Preheat the oven to 220°C/200°C fan/Gas 7.
- Mix the Batter: Measure the flour and salt into a bowl and make a well in the center. Add the eggs and a little of the milk. Whisk until smooth, then gradually add the remaining milk and mix to combine. You can use a wooden spoon but it’s easier with an electric hand whisk. Pour the mixture into a jug.
- Prepare the Tin: Measure a dessert spoon of oil into each hole of the 12-bun tray, a tablespoon into each hole of the 4-hole tins, or 3 tablespoons into the roasting tin. Transfer to the preheated oven for about 5 minutes or until the oil is piping hot.
- Pour and Bake: Carefully remove the tin from the oven and pour the batter equally between the holes or into the roasting tin. Quickly return the batter to the oven and cook for about 20–25 minutes or until golden brown and well risen. Serve immediately.
Notes
- Preheat the Oil: Always ensure the oil in the tin is very hot before pouring in the batter. This helps the Yorkshire puddings to puff up beautifully.
- Don’t Open the Oven: Avoid opening the oven door while the puddings are baking. This can cause them to collapse.
- Mix Gently: When combining the ingredients, whisk until smooth but don’t overmix. A little air in the batter is good for rising.
- Serve Immediately: Yorkshire puddings are best served straight from the oven. They tend to lose their crispiness if left to sit for too long.
Mary Berry Yorkshire Pudding Recipe