Mary Berry's Yorkshire pudding recipe is "super simple, but effective," according to BBC Food. The former Great British Bake Off judge shared her preferred version during an episode of Mary Berry Cooks, and it relies on a specific cooking technique.
The recipe uses more eggs and less milk than typical Yorkshire pudding recipes. For those using full-fat milk, a quarter of the milk should be substituted with water.
Ingredients and preparation
The recipe serves six and requires 100g of plain flour, a quarter teaspoon of salt, three large free-range eggs, 225ml of semi-skimmed milk, and four tablespoons of sunflower oil. A 12-hole deep bun tin or two four-hole Yorkshire pudding tins are needed, though a large roasting tin can also be used.
To begin, preheat the oven to 220°C/200°C Fan/Gas 7. Combine the flour and salt in a bowl, make a well in the middle, and add the eggs with a small amount of milk, whisking until smooth. Then incorporate the remaining milk.
Cooking technique
The batter can be mixed with a wooden spoon or an electric hand whisk, with the latter being more convenient. Transfer the mixture to a jug and leave it to rest for an hour.
Add a teaspoon of oil to each compartment of a 12-hole bun tin, a tablespoon to each section of a four-hole tin, or three tablespoons to a roasting tin. Heat in the oven for five to 10 minutes until the oil is extremely hot.
Remove the tin, divide the batter evenly among the compartments, and bake for 20-25 minutes, or 35 minutes if using a roasting tin. Serve immediately.
