Mary Berry's Yorkshire pudding recipe uses 100g plain flour, 3 large free-range eggs, 225ml semi-skimmed milk, and 4 tbsp sunflower oil. The batter is rested, then poured into piping-hot oil and baked at 220°C for 20–25 minutes. The result is tall, golden, crispy-edged puddings with a light, airy center  rated 4.7/5 by over 350 home bakers on BBC Food.

Few British dishes trigger as much anxiety as Yorkshire puddings. You follow what seems like a simple recipe, and still end up with flat, pale discs instead of the towering, golden puffs you were hoping for. The good news? Mary Berry has been making them for decades, and her method  developed through years of testing on Mary Berry Cooks (BBC Two)  removes almost all the guesswork.

What Is the History Behind Yorkshire Puddings?

Yorkshire pudding traces back to Northern England, where cooks placed a pan of batter beneath a roasting joint to catch the dripping fat. The earliest printed reference appeared in 1737 in The Whole Duty of a Woman under the name "dripping pudding." Hannah Glasse renamed it "Yorkshire pudding" in her 1747 cookbook The Art of Cookery Made Plain and Simple, and the name has stuck ever since.

Originally served before the main course with gravy, the pudding's purpose was practical  filling hungry workers cheaply before the expensive meat arrived. As the saying went: "Them 'at eats t'most pudding gets t'most meat."

Today, Yorkshire pudding ranks among Britain's most beloved foods, placing 10th in a national poll of the 50 things people love most about Great Britain. National Yorkshire Pudding Day falls on the first Sunday of February each year.

Why Is Mary Berry's Yorkshire Pudding Recipe Different From Others?

The biggest point of difference is her egg-to-milk ratio. Mary uses more eggs and less milk than most other recipes, which produces a batter with more structure and a better rise.

Chef

Milk per Egg

Notes

Mary Berry

75ml

Higher egg ratio for better rise

Nigella Lawson

81ml

Slightly more milk

Gordon Ramsay

50ml

Lowest milk, very egg-heavy

Mary also specifically recommends semi-skimmed milk. If you only have full-fat, she advises replacing a quarter of it with water  the extra fat can weigh the batter down and reduce the rise.

Mary Berry's Yorkshire Pudding Recipe (BBC Food)

Recipe Overview

Detail

Info

Prep Time

Under 30 minutes

Cook Time

20–25 minutes

Resting Time

30 min–2 hours (recommended)

Servings

6 (or 12 small puddings)

Calories per Serving

197 kcal

Difficulty

Easy

Rating

4.7/5 (352 ratings, BBC Food)

Ingredients

• 100g / 3½oz plain flour
• ¼ tsp salt
• 3 large free-range eggs
• 225ml / 8fl oz semi-skimmed milk
• 4 tbsp sunflower oil

Equipment Needed

• 12-hole deep bun tin, two 4-hole Yorkshire pudding tins, or a large roasting tin
• Electric hand whisk or wooden spoon
• Heatproof jug for pouring

Step-by-Step Instructions

1. Preheat the oven to 220°C / 200°C Fan / Gas 7.
2. Mix the batter: Combine flour and salt in a bowl. Make a well in the center, add the eggs and a small amount of milk, then whisk until smooth. Gradually add the remaining milk. Pour into a jug.
3. Rest the batter: Leave at room temperature for at least 30 minutes, up to 2 hours (or overnight in the fridge). This step is not essential, but it significantly improves the rise.
4. Heat the oil: Add 1 tsp oil to each hole of a 12-hole bun tin (or 1 tbsp to each hole of a 4-hole tin). Place in the oven for 5–10 minutes until the oil is piping hot  this is the most critical step.
5. Pour and cook: Carefully remove the tin from the oven and quickly pour the batter into the holes. Return immediately to the oven and bake for 20–25 minutes (35 minutes for a large roasting tin) until well-risen and deep golden brown.
6. Serve immediately.

Nutrition per Serving

Nutrient

Per Serving

Calories

197 kcal

Protein

7g

Carbohydrates

14.5g

Fat

12g

Saturated Fat

3g

Fibre

0.7g

Salt

0.3g

What Are Mary Berry's Top Tips for Perfect Yorkshire Puddings?

• Hot oil is non-negotiable. The batter must sizzle the instant it hits the tin. If it doesn't, your puddings will be flat.
• Don't open the oven door. A drop in temperature will cause the puddings to collapse before the structure sets.
• Rest the batter. Resting allows gluten to relax and become more elastic  this gives a better rise. Aim for at least 30 minutes.
• Check batter consistency. It should be about as thick as double cream  pourable, but with some body.
• Cook until deeply golden. If you pull them out too early, they'll sink. Wait until they're a fairly dark golden brown before removing from the oven.

What Are the Most Common Yorkshire Pudding Mistakes to Avoid?

Mistake

Why It Happens

Fix

Flat puddings

Oil wasn't hot enough

Heat oil 5–10 minutes until smoking

Puddings collapse

Oven door opened during baking

Don't open the oven until time is up

Pale and soggy

Oven temperature too low

Always use 220°C / 200°C Fan

Dense, rubbery texture

Batter over-mixed or under-rested

Rest batter 30 minutes minimum

Uneven rise

Batter poured unevenly

Use a jug and pour quickly and evenly

What Ingredient Substitutions Work in This Recipe?

Gluten-free: Swap plain flour for a gluten-free plain flour blend. Results may be slightly less crispy but still rise well.

Dairy-free: Replace semi-skimmed milk with an unsweetened plant-based milk such as oat milk or soy milk. Avoid coconut milk  the fat content is too high.

Oil alternatives: Sunflower oil is recommended for its high smoke point. Vegetable oil works equally well. For a more traditional flavour, use beef dripping  the original fat used in the historic "dripping pudding."

Self-raising flour: Do not use it. The raising agents produce flat, dense puddings. Plain flour only.

How Can You Make Mary Berry Yorkshire Puddings Ahead and Store Them?

Bake the puddings fully, let them cool completely, then store in an airtight container for up to 2 days.

Freeze: Freeze cooled puddings in a zip-lock bag or airtight container for up to 1 month.

Reheat from chilled: Place in a hot oven (220°C) for about 8 minutes until crispy and heated through.

Reheat from frozen: Cook from frozen at 180°C for approximately 10 minutes for muffin-sized puddings.

What Are the Best Serving Suggestions for Yorkshire Puddings?

The classic pairing is roast beef, roasted potatoes, seasonal vegetables, and a rich brown gravy. But Yorkshire puddings are far more versatile than the Sunday roast tradition suggests:

• Toad in the Hole: Bake sausages inside a large Yorkshire pudding and serve with onion gravy
• Yorkshire pudding wrap: Fill with roast beef, veggies, and gravy  a northern street food trend
• Giant pudding bowl: Use as an edible bowl filled with an entire Sunday roast
• Sweet leftovers: Reheat with jam, fruit, or golden syrup for a traditional thrifty dessert

Can You Make Yorkshire Puddings in an Air Fryer?

Yes. Cook Yorkshire pudding batter in an air fryer at 180°C for 10–12 minutes. Preheat the air fryer basket with a small amount of oil before adding the batter, just as you would with a conventional oven. Results are slightly less dramatic in height compared to a conventional oven but are still crispy and well-cooked.

Frequently Asked Questions

What is the secret to making Mary Berry's Yorkshire puddings rise?
Mary Berry uses more eggs and less milk than most recipes  75ml of milk per egg  because eggs trap air and support the rise. Piping-hot oil is equally essential. The moment cold batter hits the hot fat, it begins to set at the edges and rise rapidly.

Should you let Mary Berry's Yorkshire pudding batter rest?
Resting is recommended but not essential. Mary Berry advises resting the batter for at least 30 minutes at room temperature, or up to 2 hours. Resting allows the gluten to relax, making the batter more elastic and improving the final rise.

Why do Yorkshire puddings rise then go flat?
This typically happens because the oven door was opened during baking, disrupting the heat, or because the puddings were removed before the structure fully set. Always wait until the puddings are a deep golden brown before opening the oven.

Can you use self-raising flour for Yorkshire puddings?
No. Self-raising flour contains raising agents that interfere with the steam-based rise mechanism and result in flat, unrisen puddings. Plain flour is required for the best results.

What is the best oil for Mary Berry's Yorkshire pudding recipe?
Sunflower oil is Mary Berry's choice, and for good reason  its high smoke point means it gets hot enough to create an immediate sizzle when batter hits the tin. Vegetable oil is a reliable substitute. Beef dripping adds the most traditional flavour.

How long do Mary Berry's Yorkshire puddings last?
Freshly made puddings are best eaten immediately. If storing, keep them in an airtight container at room temperature for up to 2 days, or freeze for up to 1 month.

Can you make Mary Berry's Yorkshire puddings gluten-free?
Yes. Replace the plain flour with a gluten-free plain flour blend. The texture may be slightly less crispy, but the puddings will still rise and hold their shape when baked correctly.

What's the difference between Yorkshire pudding batter consistency and pancake batter?
Yorkshire pudding batter should be thicker than pancake batter  about the consistency of double cream. It should be easily pourable but have enough body to hold air during baking. Pancake batter is thinner and produces a different texture entirely.

Can Mary Berry's Yorkshire puddings be cooked in an air fryer?
Yes. Preheat a small amount of oil in the air fryer basket, add the batter, and cook at 180°C for 10–12 minutes. The results are slightly shorter than oven-baked versions but still crispy and golden.

Why does Mary Berry recommend semi-skimmed milk in her Yorkshire pudding recipe?
Semi-skimmed milk has less fat than full-fat, which prevents the batter from being weighed down. Lower fat content allows the eggs to do their job of trapping air and supporting the rise. If only full-fat milk is available, replace a quarter of it with water.