Mary Berry Yorkshire Pudding Recipe: Crispy, Golden Every Time
Mary Berry's Yorkshire pudding recipe uses just three core ingredients: plain flour, eggs, and milk whisked into a smooth batter and poured into sizzling-hot fat. The result is a tall, crispy pudding with a soft, airy center. The secret lies in smoking-hot oil, a well-rested batter, and a high oven temperature.
There's a reason Yorkshire puddings have stayed on British dinner tables for over 250 years. They're cheap, simple, and deeply satisfying, a humble mix of flour, eggs, and milk that puffs into golden, crispy cups perfect for soaking up gravy. Mary Berry, Britain's most trusted home baker, has refined this classic into a foolproof method that beginners and seasoned cooks rely on.
Recipe Overview at a Glance
| Detail | Information |
|---|---|
| Prep time | 10 minutes |
| Resting time | 30 minutes (minimum) |
| Cook time | 20–25 minutes |
| Total time | About 1 hour |
| Servings | 8 medium puddings |
| Calories | ~120 per pudding |
| Difficulty | Easy |
| Best served | Hot, straight from the oven |
What Ingredients Are in Mary Berry's Yorkshire Puddings?
Mary Berry keeps the ingredient list short and reliable. Quality matters more than quantity here.
- 125g plain flour — the backbone of the batter
- 4 large eggs — for structure, rise, and richness
- 225ml milk — whole milk gives the best texture
- Sunflower oil or beef dripping for the hot fat in each cup
- Pinch of salt — to season
A 1:1:1 ratio by volume (one part eggs, one part flour, one part liquid) is the traditional rule, and Mary Berry's measurements follow this balance closely.
What Equipment Do You Need?
Good tools make a real difference to your rise and crisp.
- A 12-hole muffin tin or a 4-hole Yorkshire pudding tray for larger puddings
- A large mixing bowl
- A balloon whisk or electric hand whisk
- A jug for easy, even pouring
- Oven gloves — the tin and fat get extremely hot
How Do You Make Mary Berry's Yorkshire Puddings? (Step by Step)
- Prepare the Batter: Sift the 125g plain flour into a large bowl with a pinch of salt. Make a well in the center and crack in the 4 large eggs. Whisk, gradually pouring in the 225ml milk, until you have a smooth batter the consistency of single cream. Lumps mean under-mixing and keep whisking until it's silky. Visual cue: The batter should coat the back of a spoon but still pour easily.
- Rest the Batter: Cover the bowl and let it rest for at least 30 minutes at room temperature. Resting relaxes the gluten and lets the flour fully absorb the liquid, which gives a better rise. Many bakers rest theirs in the fridge overnight for even more height.
- Heat the Fat: Set your oven to 220°C (200°C fan / Gas 7). Add a teaspoon of sunflower oil or beef dripping to each hole of the tin. Place the tin in the hot oven for 10 minutes until the fat is smoking hot. This is the single most important step for a dramatic rise.
- Pour and Bake: Give the batter a final whisk and pour it into a jug. Working quickly, fill each hole about two-thirds full with batter it should sizzle on contact. Return the tin to the oven immediately and bake for 20–25 minutes. Do not open the oven door while they cook. The puddings should be tall, golden, and crisp before you remove them.
What Is the Secret to Good Yorkshire Pudding?
Three things separate a great Yorkshire pudding from a disappointing one:
- Smoking-hot fat cold fat means no rise.
- A rested batter — minimum 30 minutes, ideally longer.
- A high, steady oven temperature never open the door early.
| Secret | Why it matters |
|---|---|
| Hot fat | Creates the instant heat that forces the batter up |
| Resting | Relaxes gluten for a lighter, taller pudding |
| Equal egg-to-liquid ratio | Builds structure and lift |
| No peeking | Sudden temperature drops cause collapse |
Troubleshooting: Why Did My Yorkshire Puddings Go Wrong?
| Problem | Likely cause | Fix |
|---|---|---|
| Flat puddings | Fat wasn't hot enough | Heat fat until smoking |
| Soggy bottoms | Oven too cool or door opened | Keep at 220°C, don't peek |
| Dense texture | Batter not rested | Rest at least 30 minutes |
| Uneven rise | Tin not evenly heated | Preheat tin fully |
| Sticking to tin | Not enough fat | Use a teaspoon per hole |
What Are Some Common Mistakes to Avoid When Making Yorkshire Pudding?
- Pouring batter into cold fat. The fat must sizzle.
- Overfilling the holes. Two-thirds full is plenty.
- Skipping the rest. Even 30 minutes makes a difference.
- Opening the oven early. This is the number one cause of collapse.
- Using too little flour. Stick to the measured 1:1:1 ratio.
Yorkshire Pudding Recipe Variations by Serving Size
Yorkshire Pudding Recipe for 2
Halve the standard batch for a smaller serving.
- 60g plain flour
- 2 large eggs
- 110ml milk
- Pinch of salt
Make 4 small puddings.
Old-Fashioned Yorkshire Pudding Recipe for 2
The traditional version was baked as one large pudding under the roasting meat. Use the recipe-for-2 measurements above, but pour into a single hot ovenproof dish and bake for 25–30 minutes. Cut into squares to serve the old way.
Yorkshire Pudding Recipe with 2 Eggs
A 2-egg batter is ideal for smaller households.
| Ingredient | Amount |
|---|---|
| Plain flour | 60g |
| Eggs | 2 large |
| Milk | 110ml |
| Salt | Pinch |
Makes 4–6 small puddings.
Yorkshire Pudding Recipe for 4
This is the everyday family batch.
- 100g plain flour
- 3 large eggs
- 175ml milk
- Pinch of salt
Makes 6–8 medium puddings.
Yorkshire Pudding Recipe for 12
Scale up for a crowd by tripling the recipe-for-4 measurements.
| Ingredient | Amount |
|---|---|
| Plain flour | 300g |
| Eggs | 9 large |
| Milk | 525ml |
| Salt | Generous pinch |
Use two 12-hole tins and rotate them halfway if your oven heats unevenly.
Large Yorkshire Pudding Recipe
For sharing-size puddings, use a 4-hole Yorkshire tray with the recipe-for-4 batter. Add an extra teaspoon of fat per hole and bake for 25–30 minutes, as larger puddings need a little more time.
What Is the Best Flour for Yorkshire Puddings?
Plain (all-purpose) flour is the best choice. It has enough protein to build structure without making the pudding tough. Self-raising flour produces dense, cakey results because the added leavening interferes with the natural rise from steam and eggs. For a gluten-free version, a 1:1 gluten-free plain flour blend works well, though the rise may be slightly shorter.
What Kind of Milk Is Best for Yorkshire Puddings?
Whole milk gives the richest flavor and best texture. Semi-skimmed works fine and is widely used. For a dairy-free batter, unsweetened soy or oat milk are the closest substitutes because they have enough fat and protein to mimic dairy. Avoid water-based batters they bake flatter and blander.
Ingredient Substitutions and Dietary Swaps
| Swap | Alternative |
|---|---|
| Whole milk | Semi-skimmed, soy, or oat milk |
| Plain flour | 1:1 gluten-free flour blend |
| Beef dripping | Sunflower, vegetable, or goose fat |
| Standard batter | Add a pinch of mustard powder for savory depth |
Make-Ahead and Storage Instructions
| Method | How | Duration |
|---|---|---|
| Batter ahead | Rest in fridge | Up to 24 hours |
| Cooked, fridge | Airtight container | Up to 2 days |
| Cooked, freezer | Freeze in a bag | Up to 1 month |
| Reheat | Oven at 200°C | 5 minutes until crisp |
Yorkshire puddings freeze beautifully. Reheat straight from frozen in a hot oven for a few minutes to bring back the crisp.
Serving Suggestions Beyond the Sunday Roast
Yorkshire puddings are far more versatile than their roast-dinner reputation suggests.
- Toad in the hole bake sausages in the batter
- Mini canapés fill with roast beef and horseradish
- Dessert puddings drizzle with golden syrup or fill with berries and cream
- Breakfast bowls large puddings filled with eggs and bacon
- Wrap-style load with leftover roast and gravy
Mary Berry's Top Tips for the Perfect Rise
Mary Berry's reputation rests on reliable, repeatable results. Her standout tips include:
- Use a jug to pour so you can fill the sizzling tin fast.
- Don't overthink the batter smooth and lump-free is all you need.
- Trust the heat and resist opening the oven door.
- Serve immediately for the crispest texture.
While Yorkshire puddings are a beloved classic, Mary Berry is best known across her career for showstopping bakes like Victoria sponge and lemon drizzle cake. Her Yorkshire pudding method carries the same hallmark: clear, dependable steps anyone can follow.
Nutrition Information (Per Medium Pudding)
| Nutrient | Approximate amount |
|---|---|
| Calories | 120 |
| Carbohydrates | 12g |
| Protein | 4g |
| Fat | 6g |
| Salt | 0.2g |
Values vary based on the fat used and pudding size.
Frequently Asked Questions
How long should I rest Yorkshire pudding batter?
At least 30 minutes at room temperature. Resting overnight in the fridge can boost the rise by relaxing the gluten and hydrating the flour fully.
What oven temperature is best for Yorkshire puddings?
220°C (200°C fan / Gas 7). High heat is essential to force the batter up quickly.
Can I make Yorkshire pudding batter ahead of time?
Yes. Store it covered in the fridge for up to 24 hours. Whisk again before pouring.
Why are my Yorkshire puddings flat?
The most common cause is fat that wasn't hot enough. It must be smoking before the batter goes in.
Can I freeze cooked Yorkshire puddings?
Yes, for up to 1 month. Reheat from frozen in a 200°C oven for about 5 minutes.
What is the best flour for Yorkshire puddings?
Plain flour. Self-raising flour makes them dense and cakey.
What kind of milk is best?
Whole milk for richness, though semi-skimmed works well. Soy or oat milk are the best dairy-free swaps.
How many eggs do I need for Yorkshire puddings?
For a standard batch, 4 large eggs. A smaller 2-egg version is great for two people.
Which is the best Yorkshire pudding recipe?
Mary Berry's three-ingredient method is widely regarded as one of the most reliable, thanks to its simple ratio, rested batter, and smoking-hot fat technique.
Mary Berry Yorkshire Pudding
Ingredients
- 125g plain flour
- 4 large eggs
- 225ml milk (whole milk preferred)
- Sunflower oil or beef dripping (for the hot fat in each cup)
- Pinch of salt
Instructions
- Prepare the batter: Sift the plain flour into a large bowl with a pinch of salt. Make a well in the center and crack in the eggs. Whisk, gradually pouring in the milk, until you have a smooth batter the consistency of single cream. Keep whisking until silky.
- Rest the batter: Cover the bowl and rest for at least 30 minutes at room temperature (overnight in the fridge for even more height).
- Heat the fat: Set the oven to 220°C (200°C fan / Gas 7). Add a teaspoon of sunflower oil or beef dripping to each hole of the tin. Place the tin in the hot oven for 10 minutes until the fat is smoking hot.
- Pour and bake: Give the batter a final whisk and pour it into a jug. Working quickly, fill each hole about two-thirds full — it should sizzle on contact. Return the tin to the oven and bake for 20–25 minutes. Do not open the door. Serve immediately while tall, golden, and crisp.