Mary Berry’s Pillowy Yorkshire puds

Apparently, these days more and more of us are having Yorkshire puds with – not only beef, as is traditional – but chicken, pork and lamb. My son has long requested them with anything remotely suitable and so I usually have a stock of Aunt Bessie’s ready made-heat-em-up-and pile-em-high puds squished into my freezer. Result, one happy son.

Mary Berry's Pillowy Yorkshire Puds

However, Husband is more old school and nothing puts a grin on his face on a Sunday morning more than when he sees batter resting in the fridge. I have had huge fluffy puds and deflated stodgy puds – until I found this wonderful recipe for the batter courtesy of the inimitable Mary Berry:

Mary Berry’s Pillowy Yorkshire puds

Ingredients
100g/3½oz plain flour
¼ tsp salt
3 large free-range eggs
225ml/8fl oz milk
sunflower oil

You will also need a 12-hole deep bun tin, or two four-hole Yorkshire pudding tins or a large roasting tin.

How to prepare
Mary Berry's Pillowy Yorkshire PudsPreheat the oven to 220C/425F/Gas 7 (200C fan).
Measure the flour and salt into a bowl and make a well in the centre. Add the eggs and a little milk. Whisk until smooth and gradually add the remaining milk. This can be done with a wooden spoon, but is easier with an electric hand-held whisk. Pour the mixture into a jug.

Measure a dessertspoonful of oil into each hole of the 12 bun tray, or a tablespoonful in each hole of the four hole tins, or three tablespoonfuls into the roasting tin. Transfer to the preheated oven for five minutes, or until the oil is piping hot.

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 20-25 minutes (35 if making the Yorkshire pudding in the roasting tin), or until golden-brown and well-risen. Serve immediately.

TIPS: The puddings can be made completely ahead and reheated in a hot oven for about eight minutes. The batter can be made up to two hours ahead. The cooked puddings can be frozen and cooked from frozen in a preheated oven for about 10 minutes. It is very important to get the oil piping hot. As soon as the batter is poured in it will set and start to cook giving you crisp well-risen puds.

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21 Comments

  1. I’m a Yank, so bear with me if it’s just terminology, but what is a roasting tin? Same as a roasting pan? If so, how do you make puddings in that? It sounds like more of a cake or loaf? Thanks, I can’t wait to try this!

    • Hi Sam. The roasting dish/pan/tin that you use depends on what shape/size you’d like the Yorkshire puddings. In England we often use one large roasting tin to effectively make one huge Yorkshire pudding which we then portion. Hope that helps… and hope you enjoy the wonders of Yorkshire pud! Best wishes, Grace

    • I have never tried skimmed milk, but have made these with semi skimmed and they turned out beautifully. Do let us know how you got on using skimmed if you decide to use it. Best wishes, Grace

  2. I live in the states. Having someone from Yorkshire to dinner. They want Yorkshire pudding which is no big deal, BUT, isn’t it traditional to serve beef and gravy? How would that be traditionally cooked in Yorkshire? What are they probably expecting? Cooking varies greatly here, but don’t want to disappoint our guest.

    • Hi Das. You are absolutely right about the beef and gravy, but real Northerners eat their Yorkshires with the gravy BEFORE the beef. You can also eat them with jam AFTER the beef! In our family we eat WITH the beef (but we are from southern England!). I put quartered onions, clove garlic and fresh rosemary in roasting tin which helps flavour the gravy. Roast beef at 15 mins per pound + 15 mins will give you mouthwateringly rare beef – cook for longer if you like it well done. Take meat out of oven and let it rest (will stay warm for at least 10 mins). Put the roasting tin on the hob and scrape up all the lovely bits in the pan and add some stock and, if you have some, a drizzle Worcestershire sauce or gravy browning plus – either gravy granules or flour to thicken the gravy. Strain the gravy into a jug. Usually served with roast potatoes and some veg. Best wishes, Grace

  3. Oh my days, Cannot get over how much they raised up, thank you for the share, oh they taste great as well, Happy family.

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