Mary Berry's Yorkshire pudding recipe, described as "super simple, but effective," relies on a key cooking technique for perfect results. The former Great British Bake Off judge shared her go-to recipe on an episode of Mary Berry Cooks, and it was later published on BBC Food.
The secret to perfect Yorkshire puddings
The BBC Food introduction states: "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!"
For this recipe, Mary uses more eggs and less milk than typical Yorkshire pudding recipes. For those using full-fat milk, she recommends replacing a quarter of the milk with water.
Ingredients and method
To make the recipe at home, you will need a 12-hole deep bun tin, or two four-hole Yorkshire pudding tins. Alternatively, a large roasting tin can be used if necessary.
Ingredients (Serves 6):
- 100g plain flour
- 1/4 teaspoon salt
- Three large free-range eggs
- 225ml semi-skimmed milk
- Four tablespoons sunflower oil
Method: Preheat the oven to 220°C/200°C Fan/Gas 7. Mix the flour and salt in a bowl, making a well in the centre. Add the eggs and a little milk, whisking until smooth, then add the remaining milk. A wooden spoon or an electric hand whisk can be used, with the latter being easier.
Pour the mixture into a jug and set aside for an hour. Measure a teaspoon of oil into each hole of a 12-bun tray, a tablespoonful into each hole of a four-hole tin, or three tablespoons into a roasting tin. Transfer to the oven and leave for five to 10 minutes, or until the oil is piping hot.
Cooking and serving
Remove the tray from the oven and pour the batter equally between the holes. Return to the oven and cook for 20-25 minutes, or 35 minutes if using a roasting tin. Serve immediately.
