Mary Berry’s easy Yorkshire pudding recipe is simple yet effective
Mary Berry’s Yorkshire pudding recipe is ‘simple’ but delicious(Image: Getty)
Mary Berry is renowned for her delectable recipes, and her take on Yorkshire puddings is equally impressive.
For countless people, a Sunday roast feels incomplete without a Yorkshire pudding, and a home-cooked version is considerably nicer than a frozen alternative.
During an instalment of Mary Berry Cooks, the former Great British Bake Off judge revealed her preferred Yorkshire pudding recipe, and it’s straightforward yet highly effective.
The recipe was subsequently featured on BBC Food, with the description: “Mary Berry’s Yorkshire pudding recipe is super simple, but effective. The secret to perfect Yorkshire puddings is the cooking technique, so do follow her instructions.
“Resting the batter and getting the oven and oil really hot makes all the difference!”
To prepare these at home, you’ll need a 12-hole deep bun tin or two four-hole Yorkshire pudding tins. If needed, a large roasting tin can also serve the purpose.
In this recipe, Mary incorporates more eggs and less milk than Yorkshire pudding recipes might usually require. For those utilising full-fat milk, she suggests substituting a quarter of the milk with water.
Mary Berry’s Yorkshire pudding recipe
Ingredients (Serves 6)
- 100g of plain flour
- 1/4 teaspoon of salt
- Three large free-range eggs
- 225ml of semi-skimmed milk
- Four tablespoons of sunflower oil
Method
Begin by preheating the oven to 220°C/200°C Fan/Gas 7.
Next, combine the flour and salt in a bowl, creating a well in the middle. Add the eggs and a small amount of milk, whisking until the mixture is smooth.
Then incorporate the remaining milk.
During whisking, you can employ either a wooden spoon or an electric hand whisk – the latter being considerably more convenient. Transfer the mixture into a jug and leave to rest for an hour.
Add a teaspoon of oil to each compartment of a 12-hole bun tin, or a tablespoon to each section of a four-hole tin, or three tablespoons to a roasting tin. Place in the oven and heat for five to 10 minutes, or until the oil is extremely hot.
Take the tin out of the oven and divide the batter evenly among the compartments. Put back in the oven and bake for 20-25 minutes, or 35 minutes if using a roasting tin. Serve immediately.
