Mary Berry's straightforward Yorkshire pudding recipe promises perfectly risen, golden puddings in just 20 to 25 minutes of baking time.
Simple Ingredients, Classic Method
The recipe calls for 100g plain flour, a quarter teaspoon of salt, three large free-range eggs, 225ml milk (preferably semi-skimmed), and four tablespoons of sunflower oil. It yields six servings, and any leftovers can be frozen once cooled.
According to the recipe notes on BBC Food: "Mary Berry's Yorkshire pudding recipe is super simple, but effective. The secret to perfect 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."
Key Steps for Perfect Puddings
Preheat the oven to 220°C (200°C Fan). Combine flour and salt in a bowl, make a well in the centre, add eggs and a little milk, whisk until smooth, then gradually add the remaining milk. An electric hand whisk makes this easier. Pour the batter into a jug and rest for an hour if time allows.
Place a teaspoon of oil in each hole of a 12-bun tray (or a tablespoon for a four-hole tin, or three tablespoons for a roasting tin). Heat in the oven for 5-10 minutes until the oil is piping hot. Carefully pour the batter evenly into the holes, return to the oven immediately, and bake for 20-25 minutes (or 35 minutes for a roasting tin).
The recipe notes add: "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."
The crucial tip is ensuring the oil is extremely hot, so the batter sets immediately and produces crisp, well-risen puddings.
