Mary Berry’s trusted technique turns a simple batter into delicious Yorkshire puddings that rise to perfection every time. Her secret is to add more eggs and slightly less milk than the traditional method. This simple adjustment gives the batter extra lift, creating puddings that puff up beautifully in the oven in as little as 35 minutes.
The BBC shared the recipe online, explaining: "Mary Berry's Yorkshire pudding recipe is easy and foolproof. She's been making them to serve with Sunday lunches for many years."
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How to make Yorkshire puddings rise more with Mary Berry’s recipe
Ingredients
- 100g plain flour
- A quarter tsp salt
- Three large free-range eggs
- 225ml milk
- Four tbsp sunflower oil
Method
First, preheat your oven to 220C (200C fan) or Gas Mark seven.
In a mixing bowl, combine the flour and salt, then make a well in the centre. Crack the eggs into the well and add a small amount of milk.
Whisk thoroughly to form a lump-free batter, gradually adding the rest of the milk until fully incorporated. An electric hand whisk can speed things up and give a smoother finish. Pour the batter into a jug for easy handling.
Add sunflower oil to your baking tin – one tsp per section in a 12-hole muffin tray, one tbsp in each space of a 4-hole tin, or three tbsp if you're using a roasting tin. Place the tin in the hot oven for around five minutes until the oil is sizzling.
Carefully remove the tin and pour the batter into the hot oil-filled sections.
Return to the oven immediately and bake: 20–25 minutes for individual portions or 35 minutes if using a larger tin. Do not open the oven door during cooking, or the rise may collapse. Serve while still hot.