Description
Mary Berry Yorkshire Pudding is a classic British side dish crafted with Mary Berry’s reliable, straightforward technique. Her recipe uses a simple batter of flour, eggs, and milk, which is baked in a very hot oven with oil or beef drippings. This ensures that the puddings rise into golden, airy delights with crispy edges and a soft, tender inside. Mary Berry’s version is known for its consistent rise and perfect light texture, making it a beloved family favorite and a must-try for any traditional roast dinner.
Ingredients
- 100g plain flour – The base for the batter.
- 2 large eggs – Provides structure and helps with the rise.
- 100ml milk – Adds creaminess to the batter.
- Salt and pepper – Season the batter.
- Vegetable oil or beef drippings – For the baking tin, ensure a crispy outer layer.
Instructions
Step 1: Prepare the Batter
In a large mixing bowl, add the plain flour and season it lightly with salt and pepper. Create a well in the center, then crack in the eggs. Begin whisking, gradually adding the milk as you mix, until the batter is smooth and free of lumps. Let the batter rest for at least 30 minutes, allowing it to reach room temperature for the best rise.
Step 2: Preheat the Oven and Tin
Preheat your oven to 220°C (425°F). Place a small amount of oil or beef drippings into each cup of a muffin tin or Yorkshire pudding tin. Place the tin in the oven to heat for about 5-10 minutes until the oil is smoking hot.
Step 3: Pour the Batter
Once the oil is hot, carefully remove the tin from the oven. Quickly and evenly pour the batter into each cup, filling each about halfway to ensure a good rise.
Step 4: Bake the Yorkshire Puddings
Place the tin back into the oven and bake for 20-25 minutes without opening the oven door. Bake until the puddings are golden brown, tall, and crispy around the edges.
Step 5: Serve Immediately
Remove the Yorkshire puddings from the oven and serve immediately, as they’re best enjoyed fresh and hot. Serve alongside roast beef and gravy or your favorite savory dish.