I tried Mary Berry’s ‘foolproof’ Yorkshire pudding recipe

Mary Berry shares her recipe for Yorkshire Puddings

Mary Berry has shared many recipes throughout her career, both sweet and savoury, including her Yorkshire pudding recipe.

Originally cooked in northern England over a fire with the meat roasting above it, the fats and juices from the meat would drop into the pudding to provide flavour and colour.

While they are not typically cooked like this today, they are still many people’s favourite element to a roast dinner.

According to BBC Good Food, Mary Berry’s recipe is “easy and foolproof” and it takes less than 30 minutes to make them.

Firstly, grab a 12-hole deep bun tin and preheat the oven to 220C/200C Fan.

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100g plain flour

1/4 tsp salt

Three free-range eggs

225ml milk

Four tbsp sunflower oil


I started by pouring a tsp of oil into the tin before placing it in the oven to get nice and hot, it was in there for around five minutes.

Meanwhile, I mixed the flour and salt together in a bowl, making a well in the centre for the eggs and a little of the milk.

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I used a whisk to do this, but it can also be done with a wooden spoon or an electric hand-held whisk.

The recipe recommended adding the remaining milk, while slowly stirring the batter at the same time until smooth.

I then transferred this to the jug and carefully took the tin out of the oven. Next, the recipe recommended slowly but quickly pouring the batter evenly into the individual holes.

The batter then went into the oven to cook for 20 minutes before they were well-risen and golden brown.

The Yorkshire puddings were delicious and so easy to make, making the perfect accompaniment to any Sunday dinner.

Mary’s recipe said resting the batter is definitely beneficial but not essential as it helps the gluten to relax.

If you have time, allow the batter to rest for 30 minutes or so, but it doesn’t need to be chilled so leave it at room temperature while doing so.

The recipe added: “The Yorkshire puddings can be made completely ahead and reheated in a hot oven for about eight minutes. The cooked puddings can also be frozen and cooked from frozen in just 10 minutes.”

The Yorkshire puddings turned out nice and fluffy

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