Something about Yorkshire puddings make them seem like an indulgent treat — but they’re actually so simple to make.
All you have to do is make a quick mixture before popping it in the oven to bake, and within a few minutes you’ll have beautifully-risen, show-stopping Yorkshire puddings that are crispy on the outside and soft and fluffy on the inside.
Mary Berry is the undisputed queen of homely weekend cooking — but there’s no reason at all you can’t make Yorkshire puddings that look and taste just as good as hers.
And you probably already have all the ingredients you need in your kitchen cupboard anyway, so it won’t cost you an extra penny to create these fabulous Sunday roast centrepieces that are sure to have your family or your dinner guests impressed.
Here’s how to make Mary Berry’s easy and foolproof Yorkshire puddings. This recipe makes six Yorkshire puddings.
Equipment you will need
- A bun/muffin tin with at least six holes
- A bowl to make your mix
- A jug
Ingredients
- 100g plain flour
- ¼ tsp salt
- 3 large free-range eggs
- 225ml milk
- 4 tbsp sunflower oil
Method
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Preheat the oven to 220C/fan 200C/gas mark 7.
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Mix the flour and salt together in a bowl and make a well in the centre. Add the eggs and a little of the milk. Whisk until smooth, then gradually add the remaining milk (you can do this with a wooden/mixing spoon, but is easier with an electric hand-held whisk).
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Pour the mixture into your jug.
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Measure a teaspoon of oil into each hole of your roasting tin then put the tin in the oven for five minutes, until the oil is piping hot.
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Carefully remove the tin from the oven and pour the batter equally between the holes in the tin. Do this as quickly as you can (but carefully!) then return the tin to the oven and cook for 20–25 minutes, or until golden-brown and well-risen. Serve immediately.
What is the secret to making the best Yorkshire puddings?
There are some useful tips to making sure your Yorkshire puddings rise and have that golden look:
- Make sure the oil is piping hot before adding your pudding mix.
- Resting Yorkshire pudding batter is beneficial but not essential (resting helps them rise fully during cooking because it allows the gluten to ‘relax’ and relaxed gluten is more stretchy). Ideally, you should rest the batter for at least 30 minutes and for up to 2 hours. But don’t worry if you don’t have time — they will still rise if you follow all the other steps in the recipe.
- The batter should be about as thick as double cream (so that it’s easy to pour from the jug but still has some ‘body’).
- Don’t open the oven door before they are fully cooked. Yorkshire puddings need a consistently high heat to rise fully and set. It’s also important to cook them fully – if you remove them from the oven before the structure is set they will sink.
