Mary Berry Yorkshire Pudding – Tall, Crispy, and Roasting Tin Ready

I was late to the Yorkshire pudding game. Growing up, my family’s idea of a Sunday roast included packet gravy and the occasional frozen pud (if we were lucky). But then I watched Mary Berry confidently whisk a gloriously smooth batter on telly and declare, “Don’t open the oven door—ever.” Challenge accepted.

First time I made them? Disastrous. I used cold batter straight from the fridge and filled the tins to the brim. What came out were sunken, greasy discs. Sad little flops. But once I gave Mary’s method a proper go—hot oil, rested batter, just halfway filled—they puffed up like golden balloons.

Now they’re a must-have every roast day, even if the beef’s missing. Let me show you how to make them rise tall, stay crisp, and avoid the dreaded Yorkshire pudding pancake.

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Why This One Works So Well

There’s no magic trick—just three essential rules:

• Hot fat, hotter oven – You want the oil literally smoking before that batter touches it.
• Rest your batter – Half an hour minimum. This lets the gluten relax and gives a better texture.
• No peeking! – Open that oven door early and you’ll deflate them faster than a soufflé on a bumpy drive.

Mary’s recipe is simple but it works. Every. Single. Time.

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INGREDIENTS + WHY THEY MATTER

• 100g plain flour – The foundation. Don’t use self-raising or the texture will suffer.
• 2 large eggs – Helps structure and gives colour.
• 100ml milk – I use whole milk, but semi-skimmed works too.
• Salt & pepper – Just a pinch. Elevates the flavour.
• Oil or beef drippings – Must be high-smoke point. I go for beef dripping when making roast.

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Making It Yours (Without Ruining It)

• Cheesy? Add grated cheddar after pouring in the batter—don’t mix it in.
• Herby? Stir in a pinch of thyme or rosemary before pouring.
• Mini party puds? Use a mini muffin tin—shorter cook time, same puff.
• Gluten-free? Swap in a 1:1 GF flour blend. I’ve tried it—it works, just slightly less crispy.

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MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Didn’t rise	Cold batter or cold oil	Use room temp batter + smoking hot oil
Stuck to the tin	Not enough oil or old non-stick tins	Use a good metal tin with plenty of hot fat
Dense & greasy	Overfilled the cups	Only fill halfway—less is more here
Collapsed after baking	Opened the oven too early	Set a timer and walk away. Trust the process.

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HOW TO MAKE MARY BERRY’S YORKSHIRE PUDDINGS

Step 1: Make the batter

• In a bowl, whisk 100g plain flour with a pinch of salt and pepper.
• Make a well, crack in 2 large eggs. Start whisking.
• Gradually pour in 100ml milk, whisking until smooth.
• Let rest for 30 minutes at room temp.

Step 2: Heat your tin

• Preheat oven to 220°C (425°F).
• Add ½ tsp oil or dripping to each muffin hole.
• Place tin in oven until oil is smoking hot—5 to 10 mins.

Step 3: Pour and bake

• Carefully remove tin. Quickly pour batter into each cup—halfway full only.
• Work fast and pop straight back in.

Step 4: Bake without peeking

• Bake 20–25 mins until tall and deeply golden.
• Resist the urge to open the door. Just don’t.

Step 5: Serve straight away

• Remove and serve immediately with lashings of gravy.

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TIPS FROM MY KITCHEN

• I rest my batter in a jug—it makes pouring into tins quicker.
• Always preheat the tin before the batter goes near it. If you hear a sizzle, you’re golden.
• My oven runs hot, so I check them around 18 mins. If they look set and browned, out they come.
• Leftovers? Reheat at 180°C for 5–7 mins. Never microwave—trust me on that one.

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STORAGE + SERVING

• Fridge: Keeps 2 days. Reheat in a hot oven for best texture.
• Freezer: Freeze once cooled. Reheat from frozen at 180°C for 8–10 mins.
• To serve: Must be hot and crisp. Pair with roast beef, gravy, horseradish—or even jam for a cheeky sweet twist.

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FAQs

Q: Can I make the batter the night before?
A: Yes! Cover and refrigerate, then bring to room temp before baking.

Q: Why do my Yorkshires shrink after baking?
A: They’ll deflate a little naturally, but too much shrinkage means the oven wasn’t hot enough—or the door was opened.

Q: Can I use muffin tins instead of Yorkshire trays?
A: Absolutely. Metal muffin tins work perfectly. Just avoid silicone—no crispness.

Q: What’s the best fat to use?
A: Beef dripping gives the best flavour and rise. Otherwise, use sunflower or veg oil—never olive oil (too low a smoke point).

Q: Can I make them without milk?
A: You can use oat or almond milk. They’ll still rise but may be slightly less golden.

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