Home Life & Style Mary Berry's 'easy' Yorkshire puddings are perfect for Sunday lunch – recipe

Mary Berry's 'easy' Yorkshire puddings are perfect for Sunday lunch – recipe

Yorkshire puddings recipe

Serves: six people


  • 100g plain flour
  • One quarter teaspoon of salt
  • Three large eggs
  • 225ml milk
  • Four tablespoons of sunflower oil


Preheat the oven to 220C (200C Fan/gas seven). Mix the flour and salt together in a bowl and make a well in the centre.

Add the eggs and a little bit of milk. Whisk until smooth, then gradually add the remaining milk. Pour the mixture into a jug.

Measure a teaspoon of oil into each hole of a 12-bun tray, or three tablespoons into a roasting tin. Transfer to the oven for five minutes.

Carefully remove from the oven and pour the batter equally between the holes or the tin.

Return the batter quickly to the oven and cook for 20 to 25 minutes (or 35 minutes if making the Yorkshire pudding in the roasting tin).

Wait for the Yorkshire puddings to be golden-brown and well-risen before taking out of the oven. Once cooked through, serve immediately.

Top tips

Resting the batter mixture for 30 minutes to two hours on the kitchen counter before cooking will help Yorkshire puddings rise more fully while cooking.

This is because relaxing the batter allows the gluten becomes to become more stretchy.

Cooking ahead?

Cooked Yorkshire puddings can be reheated in a hot oven for eight minutes before serving.

The cooked Yorkshire puddings can also be frozen and cooked from frozen within 10 minutes.


Please enter your comment!
Please enter your name here