To make Mary Berry’s legendary Yorkshire puddings, whisk together 100g of plain flour, three large eggs, and 225ml of milk with a pinch of salt until smooth; the secret to their massive rise is using more eggs than a traditional ratio and ensuring the oil is smoking hot (220°C/200°C fan) before pouring. This fool-proof method creates a light, airy structure with crisp, golden-brown edges that are perfect for soaking up rich gravy.
The Signature Mary Berry Formula
Mary Berry’s Yorkshire pudding recipe is world-renowned because it deviates slightly from the traditional 1:1:1 volume ratio to prioritize structural integrity. By using three large eggs for every 100g of flour, the batter gains extra protein and air-trapping capabilities, which are essential for that gravity-defying rise.
The consistency of the batter should resemble single cream, allowing it to expand rapidly when hitting the hot oil. Mary often suggests using semi-skimmed milk or a mix of full-fat milk and water to keep the batter light, as too much fat within the batter itself can sometimes weigh down the rise.
Why Temperature Is Absolutely Crucial
The most common reason for Yorkshire puddings failing to rise is an oven or oil that hasn’t reached the required temperature of 220°C (400°F). When the cold batter hits the smoking-hot oil, it creates an immediate burst of steam that pushes the sides of the pudding upward before the structure sets.
You must preheat your muffin tin with about a teaspoon of sunflower oil or beef dripping in each hole for at least five to ten minutes. If the oil doesn’t sizzle or “pop” the moment the batter touches it, the puddings will likely turn out dense, greasy, and flat.
The Role of Flour Choice
While it might be tempting to use self-raising flour to “help” the rise, Mary Berry strictly recommends plain (all-purpose) flour for the best results. Plain flour provides the necessary gluten structure to hold the steam pockets, whereas self-raising flour can result in a cake-like texture that lacks the signature crispness.
Sifting the flour before whisking is a small but vital step that removes lumps and aerates the dry ingredients. This ensures that the final batter is perfectly smooth, which is necessary for a uniform rise across all twelve holes of your baking tin.
Mastering the Whisking Technique
For the smoothest batter, Mary suggests making a “well” in the center of your flour, adding the eggs and a splash of milk first, and whisking from the center outwards. Gradually incorporating the rest of the milk prevents lumps and allows you to control the thickness of the mixture more effectively.
Using an electric hand whisk can help incorporate more tiny air bubbles into the batter, though a manual whisk or even a wooden spoon works if you are vigorous enough. Once mixed, transferring the batter to a jug makes the pouring process much faster and cleaner, which helps keep the oven door closed for longer.
Importance of Resting the Batter
Although Mary Berry’s recipe is robust enough to bake immediately, many experts—including Mary herself—suggest resting the batter for at least 30 minutes at room temperature. Resting allows the gluten in the flour to relax and the starch granules to swell, resulting in a more tender interior and a taller, more stable rise.
If you are in a rush, you can skip this step, but for the “ultimate” Sunday roast aesthetic, that half-hour rest can be the difference between a good pudding and a prize-winning one. Just ensure you give the batter a quick stir before pouring to redistribute any settled flour.
Selecting the Right Cooking Fat
While beef dripping is the traditional choice for flavor, sunflower oil or vegetable oil is highly recommended by Mary Berry for its high smoke point and neutral taste. These oils can withstand the intense heat of a 220°C oven without burning or producing unpleasant flavors.
Avoid using olive oil or butter for the tin, as they have low smoke points and will burn long before the puddings are finished. If you want that traditional “roast beef” flavor, you can mix a small amount of beef fat with your sunflower oil for the best of both worlds.
Practical Information and Planning
Preparation and Timing
Prep time: 10 minutes
Resting time: 30 minutes (optional but recommended)
Bake time: 20–25 minutes for individual puddings; 35 minutes for a large tin.
Costs and Equipment
Budget: Very low; the ingredients (flour, eggs, milk, oil) cost less than £1 per batch.
Essential Gear: A 12-hole deep muffin tin or a dedicated Yorkshire pudding tin, a large mixing bowl, and a pouring jug.
Making Ahead and Freezing
Make ahead: The batter can be made up to 12 hours in advance and stored in the fridge.
Freezing: Cooked puddings freeze beautifully for up to 3 months; simply reheat from frozen in a hot oven for 6–8 minutes.
FAQs
Why didn’t my Yorkshire puddings rise?
The most common culprits are an oven that wasn’t hot enough, oil that hadn’t reached the smoking point, or opening the oven door too early. If the steam escapes before the pudding structure has set, they will inevitably collapse.
Can I use self-raising flour instead?
It is not recommended, as it changes the texture from “crisp and light” to “soft and spongy.” Plain flour is the standard for achieving the tall, hollow center characteristic of a true Yorkie.
How do I make them in advance for Christmas?
Mary Berry suggests cooking them completely, letting them cool, and then freezing them. On Christmas Day, pop them into a 220°C oven for about 8 minutes to restore their crunch and heat.
Is it better to use cold or room-temperature milk?
While some chefs debate this, Mary Berry’s method generally uses room-temperature ingredients to ensure the batter doesn’t lower the temperature of the hot oil too drastically when poured.
Can I make one giant Yorkshire pudding?
Yes, you can use a large roasting tin (approx. 23x33cm) with 3 tablespoons of oil. Bake for 30–35 minutes until the center is no longer wobbly and the edges are high and golden.
How full should I fill the muffin tin holes?
You should fill each hole approximately half-way. Overfilling can lead to the puddings becoming too heavy to rise properly, while underfilling may result in small, crunchy “pucks.”
Why is my batter lumpy?
Lumps usually form if the milk is added too quickly to the flour. Start with a small amount of liquid to create a thick, smooth paste first, then gradually thin it out with the remaining milk.
What is the best oil to use?
Vegetable oil, sunflower oil, or beef dripping are best because they have high smoke points. Avoid butter or extra virgin olive oil, which will smoke and burn at the temperatures required.
Can I make dairy-free Yorkshire puddings?
You can substitute the milk with a neutral-tasting plant milk like soy or almond, though the rise may be slightly less dramatic due to the different protein structures.
How many eggs does Mary Berry use?
In her classic foolproof recipe, she uses 3 large eggs for 100g of flour and 225ml of milk, which is a higher egg ratio than many other traditional recipes.
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