Yorkshire puddings can be quite tricky to make, especially if you’re aiming for that golden, fluffy perfection.
With just five simple ingredients and less than 30 minutes to prepare, Mary Berry’s Yorkshire Pudding recipe is both easy to make and incredibly satisfying.
The cooking time varies between 10 and 30 minutes, depending on the frying pan you choose.
To get started, you’ll need either a 12-hole deep loaf tin, two four-hole Yorkshire pudding tins or a large roasting tin.
This recipe, from Great British Bake Off star Mary Berry Cooks, serves six and guarantees crispy puddings every time.
Ingredients
100 g/3½ oz plain flour
¼ teaspoon salt
Three large free-range eggs
225 ml/8 fl oz milk
Four tablespoons of sunflower oil
Instructions
Preheat the oven to 220°C (200°C fan oven) or Gas Mark 7.
Combine the flour and salt in a mixing bowl, then make a well in the center. Break the eggs and pour in a small amount of milk. Beat the mixture until smooth and then gradually add the rest of the milk. While a wooden spoon can do the job, using an electric hand whisk makes this process easier. Pour the batter into a jug to make it easier to pour.
Add a teaspoon of oil to each cup of a 12-cup muffin pan, a tablespoon to each four-cup pan, or three tablespoons to a roasting pan. Put the sheet or pan in the oven for about five minutes or until the oil is very hot.
Carefully remove the tray or pan from the oven and divide the batter evenly between the cups or pan. Quickly put it back in the oven and bake for 20-25 minutes (or 35 minutes if using a baking dish) until the top is golden brown and the dough has risen. Serve immediately.
