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Mary Berry Yorkshire Pudding Recipe

Mary Berry Yorkshire Pudding Recipe

Mary Berry's Yorkshire pudding recipe makes tall, crisp, perfectly golden puddings every time.
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Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 30 minutes
Total Time 55 minutes
Servings: 10 Puddings
Course: Breakfast
Cuisine: British
Calories: 80
Ingredients Method Notes

Ingredients
  

  • 3 large eggs
  • 100 ml whole milk
  • 100 ml cold water
  • 100 g plain flour sifted
  • ½ tsp fine salt
  • Sunflower or vegetable oil — about 1 tsp per hole

Method
 

  1. Beat eggs in a jug. Add milk and water. Whisk to combine. Sift in flour and salt. Whisk vigorously until completely smooth. Rest at least 30 minutes — overnight in the fridge is better.
  2. Preheat oven to 230°C / 210°C fan / Gas 8. Add 1 tsp oil to each hole of a 12-hole muffin tin. Heat in oven for 10–15 minutes until smoking.
  3. Working quickly, pour batter into each hole — about halfway full. Return to oven immediately.
  4. Bake 20–25 minutes until well risen, deep golden, and crisp. Do not open the oven door at any point.
  5. Serve immediately.

Notes

Use equal volumes of eggs, milk and water combined, and flour — not equal weights.
Half milk, half water gives a lighter, crispier pudding than all milk.
Rest the batter — 30 minutes minimum, overnight in the fridge is best.
The fat must be smoking when the batter goes in — not just hot.
Work fast pouring the batter — every second out of the oven the fat is cooling.
Never open the oven door during baking.
Freeze baked puddings for up to 3 months. Reheat in a 220°C oven for 8–10 minutes.
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