Mary Berry's Yorkshire pudding recipe, featured on BBC Food, promises perfect results with a straightforward method. The key, according to the recipe notes, lies in the cooking technique: resting the batter and ensuring the oven and oil are very hot.
Ingredients and Equipment
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. You'll need a 12-hole deep bun tin, two four-hole Yorkshire pudding tins, or a large roasting tin.
This quantity serves six people, and any leftovers can be frozen once cooled for later use.
Method
Preheat the oven to 220°C (200°C Fan). Combine the flour and salt in a bowl, making a well in the centre. Add the eggs with a little milk and whisk until smooth, then gradually add the remaining milk. An electric hand whisk makes this easier, though a wooden spoon works too. Pour the batter into a jug and let it rest for an hour if time allows.
Measure a teaspoon of oil into each hole of a 12-bun tray, a tablespoon into each hole of a four-hole tin, or three tablespoons into a roasting tin. Heat in the oven for five to ten minutes until the oil is piping hot. Carefully remove the tin, pour in the batter evenly, and return to the oven immediately.
Bake for 20 to 25 minutes (or 35 minutes for a roasting tin) until well risen and golden. The recipe notes that Mary prefers extra eggs and slightly less milk, based on decades of experience. If using full-fat milk, replace a quarter of it with water.
The crucial step is ensuring the oil is piping hot so the batter sets instantly, giving crisp, well-risen puddings every time.
