Mary Berry’s Yorkshire puddings are tall, crisp and hollow, made from a simple batter of plain flour, eggs and milk with one clever addition: an extra egg yolk. They rise dramatically in a very hot oven with sizzling fat in the tin. The batter takes minutes, and they bake in about 15.
She shares them as a master recipe in Mary Berry Cookery Course (2015), and the extra yolk is her signature move. Two whole eggs plus one yolk gives a richer batter that crisps more deeply than the usual eggs-and-milk mix. She also makes hers with milk alone, no water, which keeps them tender inside rather than dry.
The one thing that makes or breaks the rise is the heat of the fat. Berry heats the oil or goose fat in the tin for a full 10 minutes until it’s very hot, pours in the batter, and returns the tin to the oven straightaway. Pour into lukewarm fat and they sit flat and greasy instead of shooting up.
Mary Berry Yorkshire Pudding Recipe
Course: SidesCuisine: BritishDifficulty: Easy6
servings10
minutes15
minutes270
kcal55
minutesFrom Mary Berry Cookery Course (2015). A master batter with an extra egg yolk for a richer, crisper pud, designed to be made a day ahead so the oven’s free for the beef.
Ingredients
1 tbsp olive oil or goose fat
salt and freshly ground black pepper
- For the batter:
125g (4½oz) plain flour
2 large eggs
1 large egg yolk
250ml (9fl oz) milk
Directions
- Make the batter: Measure the flour into a large mixing bowl and add the eggs and the extra egg yolk. Add the milk gradually, whisking, until the batter is smooth, then season with salt and pepper.
- Rest: If time allows, cover the bowl with a clean tea towel and let the batter stand for about 30 minutes, so the starch in the flour absorbs the liquid and swells.
- Heat the fat: Preheat the oven to 220°C (fan 200°C/425°F/Gas 7). Put a little oil or goose fat in each hollow of a 12-hole Yorkshire pudding tin and heat in the oven for 10 minutes, until the fat is melted and very hot.
- Bake: Remove the tin, give the batter a stir, and pour it into the hollows. Return the tin to the oven straightaway and cook for about 15 minutes, until the puddings are well risen, golden and crisp.
- Serve: Serve immediately.
FAQs
Why does Berry add an extra egg yolk?
The additional yolk enriches the batter, giving a crisper shell and a slightly more golden colour than eggs alone. It’s the small detail that lifts hers above a standard recipe. If you’re caught short without a spare yolk they’ll still rise on two whole eggs, you’ll just lose a touch of that richness and crunch.
Do I really need to rest the batter?
Resting helps, and Berry explains why: the 30 minutes lets the starch grains in the flour absorb the liquid and swell, which gives a better rise. You can bake straightaway if you’re pushed, but a rested batter climbs higher and crisps better. It also gives you time to get the fat properly hot.
Can I make Yorkshire puddings ahead and reheat them?
Yes, and this is Berry’s own trick for a smooth roast. Make them a day ahead, leave them in the tin, and reheat in a hot oven for about 15 minutes. It frees the oven for roasting the beef and takes all the last-minute panic out of serving, so they’re crisp and hot exactly when you need them.
Why didn’t my Yorkshire puddings rise?
Usually the oven wasn’t fully up to temperature, or the door was opened mid-bake, which drops the heat and collapses them. Keep the oven closed for the full 15 minutes and only look once they’re clearly risen and golden. A batter that’s too thick won’t climb either, so it should pour like single cream.
What fat should I use?
Berry uses olive oil or goose fat, both of which get hot enough to give that dramatic puff without burning. The traditional choice is beef dripping, which adds a lovely savoury flavour if you’ve saved some from the roast. Whatever you use, it needs a high smoke point, since the tin goes into a very hot oven.
What do I serve Yorkshire puddings with?
Roast beef and gravy is the classic, with the puddings there to catch the juices. They belong on the same plate as crisp roast potatoes, so it’s worth timing them around her roast potatoes for the full Sunday spread. Round the meal off with a proper pudding like her carrot cake, and you’ve a lunch worth staying at the table for.
