Mary Berry Yorkshire Pudding Recipe for 4 People

Mary Berry Yorkshire Puddings are light, airy, and perfectly golden – the ideal side dish for roast beef, Sunday dinners, or any comforting meal. Known for their dramatic rise and crisp shell with a soft, tender center, these puddings are made using a simple batter of eggs, flour, and milk. This recipe is designed for four people and guarantees consistent results.

With very little effort and only a handful of everyday ingredients, you can serve restaurant-quality Yorkshire puddings at home in under 30 minutes.

What Is Mary Berry’s Yorkshire Pudding?

Mary Berry Yorkshire Puddings are wonderfully light, airy, and golden — the perfect addition to any roast dinner. They rise beautifully in the oven, forming a crisp shell with a soft center that’s ideal for soaking up gravy. This recipe is designed especially for four people and uses simple, everyday ingredients you likely already have at home. With just a few easy steps and less than 30 minutes, you’ll have restaurant-quality Yorkshire puddings your family will love.

Other Popular Mary Berry Recipes

• Mary Berry Lemon Yoghurt Cake
• Mary Berry Chocolate Yoghurt Cake
• Mary Berry Chocolate Yule Log
• Mary Berry Lemon and Blueberry Cake

Why This Recipe Is Worth Trying

• Uses only 3 main ingredients found in every kitchen.
• Rises beautifully with a crisp outside and soft center.
• Ready in minutes, perfect for quick Sunday roast prep.
• Works with any roast dinner, especially beef or lamb.
• Beginner-friendly, even if you’ve never made Yorkshire pudding before.

Essential Ingredients to Make Mary Berry Yorkshire Pudding (For 4 People)

• 100g plain flour
• 2 large eggs
• 150ml whole milk
• ¼ teaspoon salt
• 2–3 tablespoons oil or beef dripping (for the tin)

Handy Kitchen Tools for Best Results

• Muffin tin or Yorkshire pudding tray
• Measuring jug
• Mixing bowl
• Whisk
• Spatula
• Oven gloves

Step-by-Step Guide to Making Mary Berry Yorkshire Pudding

• Make the batter: Whisk flour, eggs, milk, and salt together until smooth, lump-free, and slightly thick.
• Rest the mixture: Let the batter sit for 20–30 minutes for better rise and texture.
• Heat the tin: Add a little oil or dripping into each cavity of the muffin tin and place it in a 220°C (425°F) oven until the fat is smoking hot.
• Pour in the batter: Quickly fill each hot cavity halfway with batter – the sizzle helps them rise.
• Bake until risen: Cook for 20–25 minutes without opening the oven door, until puffed and deep golden.
• Serve immediately: Enjoy while hot for the best texture and flavor.

What I Got Wrong (And How I Fixed It)

• Opened the oven early – caused puddings to sink; keeping the door shut until fully risen fixed the issue.
• Used cold batter – reduced the rise; letting it rest at room temperature improved results.
• Didn’t heat the tin enough – puddings stayed flat; getting the oil smoking hot ensured maximum lift.
• Overfilling the tin – made them heavy; filling halfway created light, airy puddings.

Healthier Version of Mary Berry Yorkshire Pudding

• Use skimmed or semi-skimmed milk instead of whole.
• Swap beef dripping with a small amount of olive oil.
• Reduce salt slightly without affecting flavor.
• Make smaller puddings for portion control.
• Use a non-stick pan to minimize added fat.
• Serve with lean meats and vegetables for a balanced meal.

Ingredient Substitutions for Mary Berry Yorkshire Pudding

• Replace whole milk with semi-skimmed or oat milk.
• Swap plain flour with self-raising flour for extra puff.
• Use duck fat, goose fat, or butter instead of oil.
• Add fresh herbs (thyme or rosemary) for flavor.
• Use gluten-free flour for a GF version.

Pairing Ideas: What to Serve With Mary Berry Yorkshire Pudding

• Classic roast beef – the traditional and perfect match.
• Rich onion gravy – fills the center perfectly.
• Slow-cooked lamb – tender meat with crisp puddings.
• Roasted vegetables – balance the crispy texture.
• Chicken roast dinners – simple and delicious pairing.
• Sausage and mash – turns the pudding into a Yorkshire wrap.

Expert Tips to Make Perfect Mary Berry Yorkshire Pudding

• Rest the batter to relax gluten and improve rise.
• Let the oil smoke before adding the batter.
• Pour batter quickly to keep the tin hot.
• Avoid opening the oven until fully risen.
• Use room-temperature ingredients for smooth batter.
• Whisk air into the mixture for a lighter result.
• Serve immediately so they stay crisp.

Creative Ways to Customize Mary Berry’s Yorkshire Pudding

• Add grated cheese on top before baking for a savory twist.
• Fill with creamy mushrooms for a starter dish.
• Use as dessert by adding jam and whipped cream.
• Make giant Yorkshire puddings for filling with meats.
• Add garlic powder to the batter for subtle flavor.
• Fold in chopped herbs for color and aroma.

Storing Mary Berry’s Yorkshire Pudding the Right Way

• Cool completely before storing to avoid condensation.
• Keep in an airtight container for up to 2 days.
• Freeze for up to 1 month for make-ahead roasts.
• Reheat before serving to bring back crispiness.
• Avoid refrigerating uncovered to prevent sogginess.

How to Reheat Yorkshire Pudding (If Needed)

• Oven: Bake at 200°C (400°F) for 4–5 minutes until crisp.
• Air fryer: Heat at 180°C (356°F) for 3 minutes.
• Avoid microwaving: It makes them soft and rubbery.

Nutritional Breakdown (per serving)

• Calories: 140
• Carbs: 14g
• Protein: 5g
• Fat: 7g
• Fiber: 1g
• Sodium: varies by salt used

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FAQs

Why don’t my Yorkshire puddings rise properly?

Yorkshire puddings fail to rise when the oil isn’t hot enough or the oven temperature is too low. Heating the tin until the fat is smoking and placing the batter in immediately ensures a strong lift. Avoid opening the oven door while baking, as this causes the rise to collapse.

How do you make Yorkshire puddings crispy and not soggy?

For crisp Yorkshire puddings, make sure the tin and oil are extremely hot before pouring in the batter. Baking at a high temperature and serving them immediately after cooking helps maintain their crispiness. Letting the puddings steam in a closed container causes them to soften.

Why is resting the batter important for Yorkshire puddings?

Resting the batter for at least 20–30 minutes allows the flour to fully hydrate and the gluten to relax. This results in a lighter, better-risen pudding with a more even texture. A rested batter also bakes more evenly and produces taller sides.

Can you make Yorkshire pudding batter ahead of time?

Yes, Yorkshire pudding batter can be mixed and refrigerated for up to 24 hours. Bring it back to room temperature before baking for the best rise and texture. Keeping the batter chilled straight from the fridge can reduce volume.

What does traditional Yorkshire pudding taste like?

Yorkshire pudding has a light, airy texture with a crisp, golden exterior and a soft, slightly chewy center. Its flavor is mild and savory, making it perfect for soaking up gravy, meat juices, and sauces. The balance of crisp edges and tender middle is what makes it so popular with roast dinners.

Who first created Yorkshire pudding and where did it originate?

Yorkshire pudding originated in Northern England during the 1700s, where cooks used dripping from roasting meat to bake a simple batter. The first recorded recipe appeared in 1747 in a book called The Art of Cookery, and the dish has remained a classic part of British Sunday roasts ever since.

Wrapping It Up

Mary Berry’s Yorkshire Pudding is a timeless British classic that’s simple, light, and incredibly rewarding. With just a few ingredients, you can create beautifully risen puddings that complete any roast dinner. Perfect for four people, easy to make, and always a crowd favorite, this recipe delivers foolproof results every time.