Mary Berry Yorkshire Pudding Recipe

There are many different types of puddings in the world, but none come close to the popularity of the Yorkshire pudding. As clear from the name, the dish originated in Yorkshire, United Kingdom. These days it is known by different names in other parts of the world.

If you are looking to try authentic Yorkshire pudding from someone native to the United Kingdom, then Mary Berry’s recipe is the one you should try.

Mary Berry Yorkshire Pudding Recipe Overview

Mary Berry is known to come up with some amazing recipes from time to time, but this Yorkshire pudding recipe has been in her arsenal for years. An exceptional thing about this recipe is that it only needs five ingredients that are readily available in almost every house.

So if you are looking to make some Yorkshire pudding for your family’s weekend lunch, follow this recipe by Mary Berry. This recipe can serve 6 to 7 people. The entire process, from preparing the ingredients and equipment to cooking to pudding, will only take around 60 to 70 minutes.

Ingredients For Mary Berry’s Yorkshire Pudding

• Plain flour – 120grams
• Eggs – 3 large
• Milk – 235 ml
• Salt – (1/3^rd Teaspoon)
• Sunflower Oil (5 Tablespoons)

Step By Step Instructions For The Recipe

1. Start by preheating the oven to a temperature of 220C.
2. Take a bowl and put salt and flour in it. Mix them together. The mixture should be placed on the sides of the cup while leaving the centre empty. It will create a well type shape in the bowl.
3. Now add milk and eggs to the mixture. Make sure not to add all the milk in one go. Once you have added the eggs and small amounts of milk, start whisking the mixture until it has a smooth texture.
4. Keep whisking the mixture and keep on adding the remaining milk but do it gradually.
5. You can use both an electric hand whisk or, if you are a traditionalist, you can use a wooden spoon. 
6. Once you are done mixing, pour the content of the bowl into a jug.
7. You can either bake the pudding in a large roasting tin, a 4-hole Yorkshire pudding tin or 12-hole deep bun tin. The equipment you use will decide the amount of sunflower oil. For the bun tray, you can add 1 teaspoon of sunflower oil in all holes, whereas, for the Yorkshire pudding tins (4 holes), you can add 1 tablespoon in each of the holes. Add 4 tablespoons of sunflower oil if you are using a roasting tin.
8. Place the tin in the already-heated oven and let it stay there for around 5 minutes.
9. Now take the tin out of the oven and, place it on the counter, start adding the batter. Make sure an equal amount of batter goes into each hole. This process needs to be done quickly.
10.  Once you are done, place the tin or tray back in the oven and let it bake for around 25 minutes. If you are using a roasting tin for your Yorkshire pudding, then you might have to bake for around 35 minutes.
11. When the Yorkshire pudding has risen up to a good height, and they have started to turn golden brown, that is your cue that the pudding is ready.

Pro Tips

• Before you add the batter to the tin, make sure the sunflower oil is extremely hot.
• You can freeze already-baked Yorkshire pudding for future use. Just heat for a few minutes when you want to serve the pudding.

Nutrient Information

• Calories: 190
• Total Fat: 12.6g
• Saturated Fat 1.4g
• Cholesterol 27mg
• Sodium 38mg
• Total Carbohydrate 16g
• Dietary Fiber 0.6g
• Total Sugars 0.1g
• Protein 3.1g

Also Read: The Original Buxton Pudding Recipe: One Of England’s Most Delicious Treat

Frequently Asked Questions

My Yorkshire Pudding Isn’t Rising; What Can Be The Reason?

If you overfill the Yorkshire pudding equipment, then your pudding wouldn’t rise to an ideal height. Not only will that affect the shape of your pudding, but it will also affect its taste. You should also know that heavier puddings take more time to rise.

What Alternatives Can I Use To Sunflower Oil For Making Yorkshire Pudding?

For Mary Berry’s Yorkshire pudding recipe, you have to use Sunflower oil; however, Yorkshire pudding can also be made with other vegetable oil. Olive oil is another great option. What you should never use in a Yorkshire pudding is butter. This is because butter can burn very easily, which makes it an unsuitable ingredient for making Yorkshire puddings.

How Thick Should The Yorkshire Pudding Batter Be?

Yorkshire pudding batter should have a thick consistency like that of heavy cream. It shouldn’t be too runny that it feels like a liquid, and it should be too thick that it becomes difficult to pour it into the holes of the pudding tin. It is very important to get the right consistency to get perfectly baked Yorkshire pudding.

What Type of Milk Can I Use In My Yorkshire pudding?

You can use regular milk for baking Yorkshire pudding; however, if you only have evaporated milk at home, then that can also be used in the recipe. Some people also use almond milk in Yorkshire pudding, but it is better to stick to regular milk when it comes to making authentic Yorkshire pudding. However, if you want to make a different type of pudding, then you can also use coconut milk.

Can I make Yorkshire Pudding In A Cake Tin?

You can use mini muffin pans or cake tin to make Yorkshire pudding. However, you will have to adjust the ingredients according to the equipment you use. For the best experience, it is advised to use a specialized Yorkshire pudding tin.

Can I Make Yorkshire Pudding Ahead Of Time?

Yes, you can make Yorkshire pudding ahead of time. This is what makes Yorkshire pudding a great item for your family gatherings, as you can plan it ahead of the event. You just have to heat the pudding for a few minutes when it’s time to serve it.