Mary Berry’s ‘foolproof’ Yorkshire pudding recipe is so ‘easy’—baked in 20 minutes
Yorkshire puddings are a staple of most roast dinners, and Mary Berry has the perfect recipe to achieve golden-brown puddings.
Yorkshire puddings can be made in a variety of ways, whether you leave the batter to rest or not. However, the goal with all puddings is to achieve a perfect rise and a golden brown outside. Mary Berry has been making Yorkshire puddings for decades, and her recipe is super easy to follow.
The recipe notes on BBC Food said: “Mary Berry’s Yorkshire pudding recipe is easy and foolproof. She’s been making them to serve with Sunday lunches for many years.” For this recipe, you’ll need a 12-hole deep bun tin, or two four-hole Yorkshire pudding tins, or even a large roasting tin.
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Ingredients:
- 100g plain flour
- Quarter teaspoon of salt
- Three large free-range eggs
- 225ml semi-skimmed milk
- Four tablespoons of sunflower oil
Method:
Start by preheating the oven to 220°C/200°C Fan before mixing the flour and salt together in a bowl, making a well in the centre.
Add the eggs and a little of the milk. Whisk until smooth, then gradually add the remaining milk. This can be done with a wooden spoon, but it is easier with an electric whisk. Pour the mixture into a jug.
Measure a teaspoon of oil into each hole of a 12-bun tray, or a tablespoon into each hole of a four-hole tin, or three tablespoons into a roasting tin.
Transfer to the oven for five minutes, or until the oil is piping hot. Carefully remove the tin from the oven and pour the batter evenly between the holes.
Return the batter quickly to the oven and cook for 20 to 25 minutes, 35 if making the Yorkshire pudding in a roasting tin.
Serve immediately alongside your roast dinner. The recipe notes added: "Mary likes to add more eggs and omit a little milk in her recipe as decades of experience have convinced her this gets the best results.
"If you only have full-fat milk, replace a quarter of the milk with water."
It’s also incredibly important to get the oil piping hot. As soon as the batter is poured in, it will set and begin to cook, yielding crisp, well-risen puddings.
