Mary Berry’s Yorkshire Pudding recipe is a classic, producing light, fluffy, and golden-brown puddings that are perfect for any roast dinner. With just a few simple ingredients and straightforward steps, you can create the perfect Yorkshire puddings with a high rise and crisp edges. Serve them with roast beef, gravy, or any traditional British meal for an authentic touch.
What Is Mary Berry Yorkshire Pudding?
Mary Berry Yorkshire Pudding is a classic British side dish crafted with Mary Berry’s reliable, straightforward technique. Her recipe uses a simple batter of flour, eggs, and milk, which is baked in a very hot oven with oil or beef drippings. This ensures that the puddings rise into golden, airy delights with crispy edges and a soft, tender inside. Mary Berry’s version is known for its consistent rise and perfect light texture, making it a beloved family favorite and a must-try for any traditional roast dinner.
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Why You’ll Love This Recipe
- Classic and Authentic: A traditional recipe perfected by Mary Berry.
- Simple Ingredients: Uses pantry staples, making it easy to prepare.
- High Rise and Crispy Texture: Achieves the perfect balance between a light inside and a crispy outside.
- Versatile: Complements any roast dinner or can be served with jam for a savory-sweet twist.
- Quick and Easy: Prep in minutes for a flavorful, airy side dish.
Ingredients Needed to Make Mary Berry Yorkshire Puddings
- 100g plain flour – The base for the batter.
- 2 large eggs – Provides structure and helps with the rise.
- 100ml milk – Adds creaminess to the batter.
- Salt and pepper – Season the batter.
- Vegetable oil or beef drippings – For the baking tin, ensure a crispy outer layer.
Equipment Needed
- Muffin tin or Yorkshire pudding tin – For baking the puddings.
- Mixing bowl – To combine ingredients.
- Whisk – Beating the batter until smooth.
- Measuring jug – For pouring batter evenly into the tin.
Instructions to Make Mary Berry Yorkshire Pudding
Step 1: Prepare the Batter
In a large mixing bowl, add the plain flour and season it lightly with salt and pepper. Create a well in the center, then crack in the eggs. Begin whisking, gradually adding the milk as you mix, until the batter is smooth and free of lumps. Let the batter rest for at least 30 minutes, allowing it to reach room temperature for the best rise.
Step 2: Preheat the Oven and Tin
Preheat your oven to 220°C (425°F). Place a small amount of oil or beef drippings into each cup of a muffin tin or Yorkshire pudding tin. Place the tin in the oven to heat for about 5-10 minutes until the oil is smoking hot.
Step 3: Pour the Batter
Once the oil is hot, carefully remove the tin from the oven. Quickly and evenly pour the batter into each cup, filling each about halfway to ensure a good rise.
Step 4: Bake the Yorkshire Puddings
Place the tin back into the oven and bake for 20-25 minutes without opening the oven door. Bake until the puddings are golden brown, tall, and crispy around the edges.
Step 5: Serve Immediately
Remove the Yorkshire puddings from the oven and serve immediately, as they’re best enjoyed fresh and hot. Serve alongside roast beef and gravy or your favorite savory dish.
What Goes Well with Mary Berry Yorkshire Pudding
- Roast Beef: A classic pairing for an authentic British roast.
- Rich Gravy: Complements the pudding’s airy texture and crispy edges.
- Mashed Potatoes: Adds creaminess to each bite.
- Sautéed Vegetables: For a balanced, hearty meal.
- Jam or Marmalade: A sweet twist for a savory-sweet treat.
- Crispy Roasted Potatoes: Extra crunch that enhances the whole meal.
- Horseradish Sauce: Adds a tangy contrast to the soft pudding.
Expert Tips for the Best Mary Berry Yorkshire Pudding
- Use Room Temperature Ingredients: Allows for better rise.
- Rest the Batter: Letting it rest for at least 30 minutes improves texture.
- Ensure Smoking Hot Oil: Hot oil is key to a tall, crispy pudding.
- Avoid Opening the Oven: Keeps the oven temperature stable for an even rise.
- Fill the Tin Quickly: Keeps the batter light and helps it rise consistently.
- Use a Metal Tin: Metal heats quickly and helps achieve a crispier texture.
- Serve Fresh from the Oven: Yorkshire puddings are best when served hot and crispy.
Easy Variations of Mary Berry Yorkshire Pudding
- Herb-Infused Batter: Add chopped rosemary or thyme for extra flavor.
- Cheese Yorkshire Puddings: Sprinkle shredded cheese on top before baking.
- Mini Yorkshire Puddings: Use a mini muffin tin for bite-sized portions.
- Whole Wheat Flour: For a healthier, nuttier version.
- Garlic Butter Glaze: Brush with garlic butter after baking for extra richness.
Best Practices to Store Mary Berry Yorkshire Pudding
- Wrap and Refrigerate: Store in an airtight container and refrigerate for up to 2 days.
- Freeze for Longer Storage: Wrap individually and freeze for up to 1 month.
- Reheat in the Oven: For best results, reheat at 180°C (350°F) until warm and crispy.
- Avoid Microwave Reheating: Microwaving can make the puddings soggy.
- Re-crisp Before Serving: Place in a hot oven for a few minutes to regain texture.
How Can I Make Mary Berry Yorkshire Pudding Healthier?
- Use Whole Wheat Flour: Adds fiber and nutrients.
- Reduce Oil: Use less oil in each tin for a lighter version.
- Swap Milk for Almond Milk: Low-fat or plant-based milk works well.
- Add Vegetables: Mix in finely chopped vegetables for added flavor and nutrients.
- Use Egg Whites: Replace some yolks with whites for lower cholesterol.
Nutrition Value (Per Serving)
- Calories: 120 kcal
- Fat: 5g
- Carbohydrates: 15g
- Protein: 4g
- Fiber: 1g
FAQs
Why Doesn’t My Mary Berry Yorkshire Pudding Rise?
If your Yorkshire pudding isn’t rising, it’s often due to insufficient heat. For the best rise, ensure that your oven and the oil in the tin are both very hot before adding the batter. Avoid opening the oven door during baking, as this can cause a drop in temperature and prevent the pudding from puffing up.
Can I Make Mary Berry Yorkshire Pudding Ahead of Time?
Yes, you can make Yorkshire puddings ahead of time. After baking, let them cool, then store them in an airtight container. To reheat, place them in a preheated oven at 180°C (350°F) for a few minutes to crisp them up again. Avoid microwaving, as it can make them soggy.
What Type of Oil Is Best for Mary Berry Yorkshire Pudding?
A high-smoke-point oil like vegetable or sunflower oil works best for Yorkshire puddings. Traditional beef drippings can also be used for extra flavor. The key is to use an oil that can withstand high heat, as this helps achieve the perfect crispy texture.
Can I Freeze Mary Berry Yorkshire Pudding?
Yes, Yorkshire puddings freeze well. Once they’ve cooled completely, place them in a freezer-safe container or bag, and freeze them for up to a month. To reheat, place the frozen puddings in a hot oven at 180°C (350°F) until warmed through and crispy.
How Do You Make Yorkshire Puddings Rise Better?
To help Yorkshire puddings rise better, ensure your oven is very hot, typically around 220°C (425°F), and that the oil in the tin is smoking hot before adding the batter. Using room-temperature ingredients and avoiding opening the oven door during baking also contribute to a taller, puffier rise.
Should Yorkshire Pudding Mix Be Thick or Runny?
Yorkshire pudding batter should be relatively runny, similar to the consistency of heavy cream. A thinner batter allows for a better rise and creates a light, airy texture. If the batter is too thick, the puddings may be dense and won’t rise as well.
Should I Put More or Less Eggs in Yorkshire Pudding?
Adding more eggs to Yorkshire pudding batter can improve the rise and texture, making the puddings lighter and fluffier. Typically, a ratio of 1 egg per 50g of flour is ideal, but adding an extra egg can help achieve even better lift and structure.
Is It Better to Let Yorkshire Pudding Batter Rest?
Yes, letting Yorkshire pudding batter rest for at least 30 minutes (or even a few hours) allows the flour to fully absorb the liquid, which results in a lighter, more consistent rise. Resting also helps develop flavor and leads to a smoother batter.
Final Words
Mary Berry Yorkshire Pudding is a timeless side dish that’s easy to make yet brings a touch of tradition to any meal. With its crispy edges and fluffy interior, this classic recipe is sure to impress your family and friends. Enjoy this British favorite with a roast dinner or try it with your own unique twist!
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- Mary Berry Marzipan
- Mary Berry Dundee Cake
- Mary Berry Date and Banana Cake
- Mary Berry Raspberry and White Chocolate Cake
Mary Berry Yorkshire Pudding Recipe
- Prep Time: 10
- Cook Time: 25
- Total Time: 35 minutes
- Yield: 8 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Mary Berry Yorkshire Pudding is a classic British side dish crafted with Mary Berry’s reliable, straightforward technique. Her recipe uses a simple batter of flour, eggs, and milk, which is baked in a very hot oven with oil or beef drippings. This ensures that the puddings rise into golden, airy delights with crispy edges and a soft, tender inside. Mary Berry’s version is known for its consistent rise and perfect light texture, making it a beloved family favorite and a must-try for any traditional roast dinner.
Ingredients
- 100g plain flour – The base for the batter.
- 2 large eggs – Provides structure and helps with the rise.
- 100ml milk – Adds creaminess to the batter.
- Salt and pepper – Season the batter.
- Vegetable oil or beef drippings – For the baking tin, ensure a crispy outer layer.
Instructions
Step 1: Prepare the Batter
In a large mixing bowl, add the plain flour and season it lightly with salt and pepper. Create a well in the center, then crack in the eggs. Begin whisking, gradually adding the milk as you mix, until the batter is smooth and free of lumps. Let the batter rest for at least 30 minutes, allowing it to reach room temperature for the best rise.
Step 2: Preheat the Oven and Tin
Preheat your oven to 220°C (425°F). Place a small amount of oil or beef drippings into each cup of a muffin tin or Yorkshire pudding tin. Place the tin in the oven to heat for about 5-10 minutes until the oil is smoking hot.
Step 3: Pour the Batter
Once the oil is hot, carefully remove the tin from the oven. Quickly and evenly pour the batter into each cup, filling each about halfway to ensure a good rise.
Step 4: Bake the Yorkshire Puddings
Place the tin back into the oven and bake for 20-25 minutes without opening the oven door. Bake until the puddings are golden brown, tall, and crispy around the edges.
Step 5: Serve Immediately
Remove the Yorkshire puddings from the oven and serve immediately, as they’re best enjoyed fresh and hot. Serve alongside roast beef and gravy or your favorite savory dish.
