Yorkshire pudding (Image: Getty)
are famously hard to perfect, but cooking mogul Mary Berry swears by one “foolproof” method for the “best” yorkies every time.
In a on Good Food, she revealed that after decades of experience: “I’ve made a few Yorkshire puddings in my time, and I think mine are the best.”
Most recipes recommend that you cook the batter in piping hot oil, but also alters the itself to get the best results.
Mary is convinced that adding more eggs and omitting a little milk in her “gets the best results”, and she notes that if you only have full-fat milk, a quarter of the milk can be replaced with water.
Mary Berry says her Yorkshire puddings are the ‘best’ (Image: Getty)
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The uses three large free range eggs with 225ml of milk, 100g of plain flour, four tablespoons of sunflower oil and a dash of salt.
The flour and salt should be made into a well, and then the eggs and some of the milk can be added into the middle and mixed up. The milk needs to be gradually added until it makes a thick double cream like consistency.
The secret to “crisp well-risen puds” is putting a little bit of oil in each case and placing the tray in the oven beforehand on 220 degrees to make sure its piping hot when you pour the batter.
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Mary said: “I have to hear that sizzle. That’s an essential part so that when that batter goes in, it gets a shock and it’ll be able to rise up.”
The mixture should be cooked in the oven for 20–25 minutes, or until it is golden brown.