Yorkshire puddings will rise more with Mary Berry trick that gives ‘best results’ (Image: Getty)
Known for her foolproof cooking tips, has a simple but little-known trick for achieving “the best results” when making Yorkshire puddings. Whether served alongside a or dipped in gravy as a tasty snack, these are sure to deliver comfort.
Mary’s expert calls for just five ingredients and promises , crispy, and beautifully puffed up in as little as 35 minutes. The shared the online: “‘s Yorkshire pudding is easy and foolproof. She’s been making them to serve with Sunday lunches for many years.” The trick is simple: Mary likes to add more eggs and omit a little milk in her
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Mary Berry has a simple but little-known trick for Yorkshire puddings (Image: Getty)
The said: “Decades of experience have convinced her this gets the best results. If you only have full-fat milk, replace a quarter of the milk with water.”
Mary Berry’s Yorkshire pudding recipe
Ingredients
- 100g plain flour
- 1/4 tsp salt
- Three large free-range eggs
- 225ml milk
- Four tbsp sunflower oil
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Yorkshire puddings are a Sunday roast staple (Image: Getty)
Method
First, preheat your oven to 220C/ 200C fan/ gas mark 7.
Combine the flour and salt in a bowl, then create a well in the centre. Crack the eggs into the well and pour a small amount of milk.
Whisk the mixture until smooth, gradually adding the rest of the milk. While a wooden spoon can be used, an electric hand whisk will make the process much easier. Once smooth, transfer the batter into a jug.
Add a teaspoon of oil to each compartment of a 12-hole muffin tin, a tablespoon to each four-hole tin, or three tablespoons if using a roasting tin. Place the tin in the oven and heat for five minutes or until the oil is hot.
Carefully remove the tin from the oven and evenly pour the batter into the compartments.
Return the tin to the oven and bake for 20 to 25 minutes (or 35 minutes if using a roasting tin) until the Yorkshire puddings are golden brown and have risen well. Serve immediately.