If you’re looking for a classic British side dish that impresses every time, the Mary Berry Yorkshire Pudding Easy Recipe for 4 People is a must-try. This recipe delivers light, airy, and golden puddings with a crisp exterior and soft, tender center, perfect for a traditional roast dinner. Using simple ingredients like plain flour, free-range eggs, and milk, this foolproof recipe ensures consistent results whether you’re making puddings for a family meal or a special occasion. Following expert tips on preheating your tray, resting the batter, and maintaining high oven heat guarantees a dramatic rise and delicious texture.
Start by whisking flour, eggs, and milk into a smooth, lump-free batter, then allow it to rest for 20–30 minutes. Preheat your oven to a high temperature and heat the tin with oil or beef dripping until smoking hot. Pour the batter carefully into each well and bake without opening the oven door to achieve perfect puffed Yorkshire puddings. These puddings pair beautifully with roast beef, chicken, or lamb, and are ideal with rich gravy or vegetables. For added variety, herbs or cheese can be incorporated to create a flavorful twist on the classic recipe.
Following this method ensures a reliable and professional result every time. With clear step-by-step instructions, ingredient tips, and troubleshooting advice, this guide provides everything needed to make traditional, fluffy Yorkshire puddings. For the complete recipe, including ingredients and full instructions, see below.
Why This Recipe Works
Mary Berry’s version uses simple, everyday ingredients — flour, eggs, and milk — but the secret lies in temperature, technique, and timing. Done right, your puddings will be light, airy, and golden, with a crisp exterior and soft, tender centre.
This recipe has become a favourite because:
- It uses only a handful of pantry ingredients.
- Results are foolproof when you follow the crucial heat and rest tips.
- Makes just enough for a family of four — no waste and a perfect roast dinner side.
Ingredients You Need (Serves 4)
- 100g plain flour
- 2 large eggs
- 150ml whole milk
- A good pinch of salt
- 2–3 tablespoons of oil or beef dripping for the tin
Tip: Using beef dripping gives the most authentic flavour and crispness, but neutral vegetable oil works well too.
Essential Kitchen Tools
Before you begin, gather:
- Yorkshire pudding tray or a muffin tin
- Whisk or fork
- Mixing bowl
- Measuring jug
- Oven gloves
The right tools help keep things smooth, avoid splashes, and ensure the batter cooks evenly.
Step‑by‑Step Instructions
1. Make the Batter
In a large bowl, whisk together the plain flour, eggs, milk, and salt until smooth and lump‑free. The texture should resemble thin cream — smooth and pourable.
Pro Tip: For the best rise, use room‑temperature eggs and milk so the batter heats evenly in the oven.
2. Let the Batter Rest
Cover the bowl and leave the batter at room temperature for 20–30 minutes. This allows the flour to fully hydrate, relaxes the gluten, and gives you taller puddings.
3. Preheat the Oven
Heat your oven to 220°C (425°F). Place the tray with a little oil or dripping in each cavity and let it get smoking hot. This step is crucial — the hot fat triggers the dramatic rise.
4. Pour and Bake
Carefully remove the hot tray from the oven and quickly pour the rested batter into each well — about halfway up. Slide it straight back into the oven and do not open the door until fully cooked.
5. Serve Immediately
Yorkshire puddings are best enjoyed fresh from the oven while they’re still crispy. Pair with gravy, roast beef, lamb, or chicken for a classic Sunday dinner experience.
Expert Tips for Perfect Results
Get the Heat Right
The most common reason Yorkshire puddings don’t rise is insufficient oven heat or cool fat. The tray should be very hot so the batter sizzles on contact.
Don’t Peek
Opening the oven mid‑bake drops the temperature and collapses the rise. Wait until the full baking time is complete.
Rest Batter for Better Texture
Resting gives a more uniform rise and better flavour.
Customize & Elevate
Add herbs like rosemary, or even a sprinkle of cheese for a twist on the classic, but remember that the traditional base is what gives the iconic airy summit.
What to Serve With Yorkshire Puddings
- Classic roast beef and rich gravy
- Roast chicken or lamb
- Sausages in batter (Toad in the Hole)
- Roasted vegetables and mashed potatoes
- Spoonfuls of gravy for dunking
They’re also delicious cold — some enjoy them with jam or whipped cream for a sweet treat.
Troubleshooting: Why Didn’t My Yorkshire Puddings Rise?
Batter Too Thick
If your batter is too thick, the puddings may stay flat. Make sure it’s thin enough to pour.
Oil Not Hot Enough
The number one reason for flat or soggy results. The oil must be very hot before the batter goes in.
Oven Door Opened Too Soon
Opening the door lets out heat and steam, shrinking the puddings.
Nutrition Snapshot (Approximate per Serving)
- Calories: ~140
- Carbs: 14g
- Protein: 5g
- Fat: 7g
- Fiber: 1g
Values vary based on fat type and size.
FAQs About Yorkshire Puddings
- Why won’t my Yorkshire puddings rise?
They need hot fat and high oven heat. Without this, steam can’t form quickly enough to puff them up. - Can I make the batter ahead of time?
Yes — refrigerate for up to 24 hours and bring to room temperature before baking. - Is there a gluten‑free option?
Yes! Use a gluten‑free plain flour blend. Results will be similar but monitor baking times. - Can I use a muffin tin?
Absolutely — metal muffin tins work perfectly. Avoid silicone if you want crisp edges. - What’s the best fat to use?
Beef dripping gives classic flavour, but sunflower or vegetable oil works too. - Why rest the batter?
Resting hydrates the flour and relaxes gluten, promoting a taller rise. - Can I use semi‑skimmed milk?
Yes — it works well and gives a lighter result. - Should I open the oven door?
No — opening the door can cause them to collapse. - How do I reheat leftovers?
Warm in a hot oven for a few minutes to bring back crispness. - What do traditional Yorkshire puddings taste like?
They’re mild and savory, with a crisp outside and soft inside — ideal with gravy.
Final Thoughts
Making Mary Berry Yorkshire Pudding easy recipe for 4 people is a rite of passage for every home cook who loves British comfort food. Master the balance of heat, rest, and timing, and you’ll have a side dish that impresses every single time.
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