Mary Berry has shared a straightforward yet effective method for creating the perfect Yorkshire pudding, a dish beloved in British cuisine. In her cookbook, Family Sunday Lunches, Berry reveals that by simply adding an extra ingredient, cooks can achieve a combination of a crispy exterior and a fluffy interior.
Berry explains that her recipe has evolved over the years. She noted, “My recipe has changed over the years – flours have become more refined and I find I get the best rise adding more eggs and omitting a little milk.” The key to success lies in the increased quantity of eggs, which help capture air and steam, resulting in the signature lift that makes Yorkshire puddings so appealing.
The addition of an extra egg not only enhances the height of the puddings but also enriches their flavor and gives them a deeper amber color. Berry’s insights offer a solution for anyone looking to elevate their Sunday roast experience with perfectly baked Yorkshire puddings.
Ingredients and Method for Perfect Yorkshire Puddings
To recreate Berry’s Yorkshire pudding, gather the following ingredients:
– 100g of plain flour
– Three large eggs
– 225ml of semi-skimmed milk
– 125ml of sunflower oil
– 1/4 tsp of salt
Begin by preheating your oven to 220°C (Fan 200°C or Gas 7). In a bowl, sift the flour and salt together, creating a well in the center. Crack the eggs into this well, add a splash of milk, and start whisking. Gradually mix in the remaining milk until the batter is smooth and bubbling.
For optimal results, using an electric hand mixer is recommended. Once prepared, pour the batter into a jug. If you prefer to plan ahead, the Yorkshire pudding mix can be made a couple of hours in advance and stored in the refrigerator until you are ready to bake.
Next, drizzle a tablespoon of oil into each compartment of a 12-hole tray. Place the tray in the oven for approximately five minutes, allowing the oil to become sizzling hot. Once the oil is ready, carefully remove the tray from the oven and evenly distribute the batter among the holes.
Return the tray to the oven and bake for 20 to 25 minutes. During this time, it is essential to resist the temptation to open the oven door, as doing so may cause the Yorkshire puddings to lose their rise. When they have puffed up nicely and turned golden brown, remove them from the oven and serve immediately.
Berry’s refined approach provides a simple yet effective means of achieving spectacular Yorkshire puddings, making them a worthwhile addition to any Sunday lunch. Whether you’re a seasoned cook or a novice in the kitchen, following these tips can ensure your Yorkshire puddings do justice to your roast.
