Recipes>Vegetarian Recipes

Mary Berry’s Yorkshire Pudding

by Mary Berry from Simple Comforts

Easy

Serves 6–8

Mary Berry has been using this recipe to make these failsafe, pillowy Yorkshire puddings for many years. Her fool-proof instructions guarantee success every time and will become your go-to recipe.

Discover more delicious Sunday Roast recipes

From roasted meats to vegetable sides

From the book

Simple Comforts

Mary Berry

Simple Comforts

Heart-warming comfort dishes from the nation’s favourite cook

With easy, family-friendly recipes as well as all-out weekend feasts

Including chapters full of indulgent bakes and sweet treats

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Introduction

I guarantee success if you follow this recipe for Yorkshire pudding, which I have been making to serve with Sunday lunches for many years.

Find more of Mary’s best roast dinner recipes here .

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Ingredients

Essential kit

You will need: a 12-hole deep bun tin, or two 4-hole Yorkshire pudding tins or a large 23 x 33cm (9 x 13in) roasting tin.

Method

You will need a 12-hole deep bun tin, or two 4-hole Yorkshire pudding tins or a large 23 x 33cm (9 x 13in) roasting tin. Preheat the oven to 220°C/200°C fan/Gas 7.

Measure the flour and salt into a bowl and make a well in the centre. Add the eggs and a little of the milk. Whisk until smooth, then gradually add the remaining milk and mix to combine. You can use a wooden spoon but it’s easier with an electric hand whisk. Pour the mixture into a jug.

Measure a dessertspoon of oil into each hole of the 12-bun tray, or a tablespoon into each hole of the 4-hole tins, or 3 tablespoons into the roasting tin. Transfer to the preheated oven for about 5 minutes or until the oil is piping hot.

Carefully remove the tin from the oven and pour the batter equally between the holes or into the roasting tin. Quickly return the batter to the oven and cook for about 20–25 minutes or until golden brown and well risen. Serve immediately.

Freeze: These freeze well.

Reviews

5 out of 5 stars

15 Ratings

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Ingredients

Method

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