by Mary Berry

Mary Berry's Yorkshire pudding recipe is foolproof. She's been making them to serve with Sunday lunches for many years.

Equipment and preparation: you will need a 12-hole deep bun tin, or two four-hole Yorkshire pudding tins or a large roasting tin.

Each serving provides 197 kcal, 7g protein, 14.5g carbohydrates (of which 2g sugars), 12g fat (of which 3g saturates), 0.7g fibre and 0.3g salt.

Side dishes


Cooked Yorkshire puddings freeze incredibly well, and help to make Sunday lunch a bit easier. Just make sure they're piping hot through.