If you’ve had trouble getting your Yorkshire puddings to rise in the past, baking queen Mary Berry has revealed her ultimate recipe – and it’s all in the balance of ingredients
Mary Berry’s “fool proof and easy” Yorkshire puddings recipe is a sure fire hit for those looking to master the classic British side dish.
For many, achieving the perfect homemade pud can be a culinary hurdle, with the common disappointment of opening the oven only to find their creations haven’t risen as expected. To help your Yorkshire puddings soar to impressive heights, Mary has revealed her “secret” adjustment to the traditional ingredients list that could change the game.
The foundation of Yorkshire puddings is a simple batter but playing with the egg content can significantly impact the outcome. Mary champions the method of “adding more eggs and taking out a bit of milk” in her recipe, claiming her “decades of experience” have shown this to be the most effective approach, reports the Express. Regarding the type of milk used, if you only have full-fat on hand, Mary suggests replacing a quarter of it with water to achieve the desired consistency.
Ingredients
- 100g plain flour
- One quarter teaspoon salt
- Three large eggs
- 225ml milk
- Four tablespoons sunflower oil
Method
- Start by preheating your oven to 220C/200C Fan/Gas 7. In a mixing bowl, combine the flour and salt, then make a well in the centre.
- Add the eggs and a bit of milk into the well. Whisk until the mixture is smooth, gradually mix in the remaining milk, and pour the batter into a jug ready for baking.
- Mary has dished out some top tips for perfect Yorkshire puddings, saying letting the batter sit is a plus, “but not essential”.
- She explains that resting the batter before cooking is key as it allows the gluten to relax, leading to stretchier, better-rising Yorkshires. The pros suggest a minimum of 30 minutes rest time, but two hours is the sweet spot and there’s no need to refrigerate.
- Before you start, prep your oven trays. Drizzle a teaspoon of oil into each section of a 12-hole bun tray, a tablespoon for a four-hole tin, or splash three tablespoons in a larger roasting tin.
- Then, heat them in the oven until the oil is sizzling about five minutes should suffice.
- Mary stresses the importance of temperature: “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.”
- Carefully remove the tray from the oven, pour the batter evenly, and quickly return it to the oven. Bake those beauties for 20 to 25 minutes, or if you’re using a roasting tin, aim for 35 minutes, until they’ve risen magnificently and boast a golden hue.
- For those who like to plan ahead, Mary notes that Yorkshire puddings can be made in advance and re-heated in a hot oven for about eight minutes. They also freeze well just pop them in the oven straight from the freezer for around 10 minutes when you fancy a round two.
