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

Make your own delicious Yorkshire puddings with Mary Berry's simple cooking method.

06:00, Sat, Jun 15, 2024

Plate of roast beef, yorkshire puddings, broccoli and potatoes

Yorkshire puddings are a favourite ingredient for Sunday lunch (Image: Getty)

Regarded as an "easy" Yorkshire pudding recipe, Mary Berry has been serving them with Sunday lunches for many years.

"I've made a few Yorkshire puddings in my time," said the British cook. "And I think mine are the best."

For an impressive height while serving the Yorkshire puddings, Mary advises to keep the oven door closed while cooking; Yorkshire puddings require high heat to rise and set.

If you take out the Yorkshire puddings too soon, they will sink and collapse out of shape.

Here's how to make the iconic chef's Yorkshire puddings that are sure to delight at lunchtime.

Woman choosing sunflower oil in the supermarket

Sunflower must be heated in the oven first before adding the batter (Image: Getty)

Yorkshire puddings recipe

Serves: six people

Ingredients:

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

Method

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.

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Pouring gravy over roasted meat

Yorkshire puddings will stay tall when cooked properly (Image: Getty)

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.