Cooking Yorkshire puddings from scratch can be daunting for anyone who hasn’t mastered it.
The number one problem people have when making Yorkshire puddings is finding out they haven’t risen in the oven.
However, if you’re following a tried and tested recipe like Mary Berry’s “foolproof and easy” one, you’ll have no worries.
To make Yorkshire puddings rise taller, she has shared her “secret” ingredient change and it’s so simple.
To make the perfect Yorkshire puddings to accompany your tender roast beef, or crispy roast pork this weekend for dinner, Mary recommends adding more of one ingredient and less of another.
Yorkshire puddings are made with a classic batter, but switching up your egg quantities can make a difference.
She claimed that she likes to “add more eggs and omit a little milk” in her recipe as “decades of experience” have convinced her “this gets the best results”.
In terms of what milk to use, if you only have full-fat milk, replace a quarter of the milk with water.
Ingredients
100g plain flour
One quarter teaspoon salt
Three large eggs
225ml milk
Four tablespoons sunflower oil
Method
Start by preheating the oven to 220C/200C Fan/Gas 7 before mixing the flour and salt in a bowl and making a well in the centre. Add the eggs and a little of the milk. Whisk until smooth, then gradually add the remaining milk and pour the mixture into a jug.
Resting Yorkshire pudding batter is definitely beneficial “but not essential”, claimed Mary.
Resting helps them rise fully during cooking because it allows the gluten to relax and relaxed gluten is more stretchy. Ideally, rest the batter for at least 30 minutes and up to two hours. The batter doesn’t need to be chilled.
Next, measure a teaspoon of oil into each hole of a 12 bun tray or a tablespoonful into each hole of a four-hole tin, or three tablespoons into a roasting tin. Transfer to the oven for five minutes, or until the oil is piping hot.
Mary said: “It is very important to get the oil piping hot. As soon as the batter is poured in it will set and start to cook giving you crisp well-risen puds.”
Then carefully remove from the oven and pour the batter equally between the holes or the tin.
Return the batter quickly to the oven and cook for 20 to 25 minutes (35 if making the Yorkshire pudding in the roasting tin) or until golden brown and well-risen.
The Yorkshire puddings can be made completely ahead and reheated in a hot oven for about eight minutes. The cooked puddings can also be frozen and cooked from frozen in about 10 minutes.
