Mary Berry's Yorkshire Puddings Recipe

What is Mary Berry Yorkshire Puddings Recipe?

Mary Berry’s Yorkshire puddings are a classic British side dish, known for their fluffy texture and crispy edges. They are typically served with roast beef and gravy, making them a staple of the traditional Sunday dinner.

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What Goes Best with Mary Berry Yorkshire Puddings Recipe?

Yorkshire puddings pair wonderfully with:

Roast beef and gravy
Lamb or pork roast
Vegetable casseroles
Bangers and mash
A rich onion gravy

Ingredients

140g plain flour
4 large eggs
200ml milk
Salt and pepper, to taste
Vegetable oil or beef dripping (for the tins)

How to Prepare Mary Berry Yorkshire Puddings Recipe

Preheat the Oven:
- Preheat your oven to 220°C (425°F) or Gas Mark 7.
Make the Batter:
- In a bowl, combine the flour and a pinch of salt. Make a well in the center and add the eggs. Gradually whisk in the milk until you have a smooth batter. Let it rest for about 30 minutes.
Prepare the Tin:
- Pour a little vegetable oil or beef dripping into each compartment of a muffin or Yorkshire pudding tray, filling each about 1/3 full. Place the tray in the preheated oven for about 10 minutes until the oil is very hot.
Pour in the Batter:
- Carefully remove the hot tray from the oven. Quickly pour the batter into the hot oil, filling each compartment about halfway.
Bake:
- Return the tray to the oven and bake for 20-25 minutes, or until the puddings have risen and are golden brown. Avoid opening the oven door during baking, as this can cause them to collapse.
Serve:
- Once baked, remove from the oven and serve immediately.

Mary Berry Yorkshire Puddings Recipe Instructions

Prep Time: 10 minutes
Cook Time: 25 minutes
Resting Time: 30 minutes
Total Time: 1 hour 5 minutes

Notes

For best results, use room temperature ingredients.
Letting the batter rest allows the gluten to relax, resulting in fluffier puddings.

How to Serve Mary Berry Yorkshire Puddings Recipe

Serve the Yorkshire puddings hot with your favorite roast, smothered in gravy, or filled with a rich stew.

How to Reheat Mary Berry Yorkshire Puddings Recipe

To reheat, place the Yorkshire puddings in a preheated oven at 180°C (350°F) for about 5-10 minutes until warmed through and crispy again.

How to Store Leftovers of Mary Berry Yorkshire Puddings Recipe

Store leftover Yorkshire puddings in an airtight container in the fridge for up to 2 days. They can also be frozen for up to 3 months. Reheat in the oven to regain crispiness.

Frequently Asked Questions Regarding Mary Berry Yorkshire Puddings Recipe

Can I use self-raising flour instead of plain flour?
- Yes, but be aware that it may change the texture slightly.
What type of oil is best for Yorkshire puddings?
- Vegetable oil, sunflower oil, or beef dripping are all great options.
Can I make the batter in advance?
- Yes, the batter can be made a few hours ahead and kept in the fridge.
Why did my Yorkshire puddings not rise?
- This can happen if the oil isn’t hot enough or if the batter was added too slowly.
What can I do with leftover Yorkshire puddings?
- They can be enjoyed with breakfast (e.g., filled with sausages and eggs) or used in a Yorkshire pudding wrap.
How can I make gluten-free Yorkshire puddings?
- Substitute plain flour with a gluten-free flour blend.
Can I bake Yorkshire puddings in a different type of tin?
- Yes, but the size and shape will affect cooking time and final texture.
How do I know when they are done?
- They should be puffed up and golden brown when finished baking.
Can I freeze Yorkshire puddings?
- Yes, freeze them after baking, and reheat from frozen.
What is the best way to serve Yorkshire puddings?
- Serve them immediately with gravy or alongside a roast dinner.