Mary Berry, beloved for her timeless recipes, has once again shared a kitchen classic: her foolproof Yorkshire pudding recipe. A staple at traditional roast dinners, mastering the perfect Yorkshire pudding can often feel daunting—but Mary’s method promises simplicity and guaranteed results.
Mary Berry’s Yorkshire pudding is praised for being both easy to prepare and reliably successful, making it an ideal choice for family meals. With decades of experience backing this recipe, it’s no wonder it remains a favorite in many households.
To start, preheat your oven to 220°C (200°C fan). In a bowl, mix the flour and salt, then create a well in the center. Add the eggs along with a splash of milk, whisking until smooth. Mary recommends using extra eggs with slightly less milk for the best texture and rise, based on her years of baking expertise. If you only have full-fat milk, substitute a quarter of it with water for lighter results.
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Continue adding the remaining milk gradually. While a wooden spoon works, using an electric hand whisk makes blending easier. Transfer the batter to a jug and if you have time, rest it for 30 minutes to two hours to allow the gluten to relax—this resting step helps the puddings rise beautifully when cooked, though it’s not mandatory.
Next, pour a small amount of oil into each cup of a 12-hole muffin tray (or adjust quantities for different tins) and heat this in the oven for five minutes until very hot. Carefully remove the tray and pour the batter evenly into each cup. Return to the oven and bake for 20 to 25 minutes—35 minutes if using a larger roasting tin—until the Yorkshire puddings are golden, crisp, and have risen impressively.
Serve immediately for the best texture and enjoy a classic Yorkshire pudding that’s bound to be a hit at your Sunday roast.