Mary Berry Yorkshire Pudding Recipe A Taste of Tradition

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If you’ve ever enjoyed a traditional British roast dinner, you must have encountered the delightful accompaniment known as Yorkshire puddings. These golden-brown, pillowy delights are a staple of the British culinary landscape and have been enjoyed with Sunday lunches for many years. One of the most renowned figures in the world of Yorkshire puddings is Mary Berry, who has perfected a Yorkshire pudding recipe that’s simply a cut above the rest.

Golden Yorkshire Puddings

Mary Berry Yorkshire Pudding

Mary Berry Yorkshire Pudding is a classic British dish made from a simple batter of flour, eggs, and milk or water. It is traditionally served as a side dish with roast meats, particularly roast beef. Mary Berry, a renowned British baker and television personality, is known for her expertise in creating the perfect Yorkshire pudding, which should be crispy on the outside and light and fluffy on the inside.
Prep Time 15 minutes
Cook Time 20 minutes
Course Appetizer
Cuisine Italian
Servings 4 People
Calories 197 kcal

Equipment

  • 1 Muffin
  • 1 Mixing bowl
  • 1 Whisk
  • 1 Measuring Jug:
  • 1 Sieve
  • 1 Measuring Spoons
  • 1 Oven
  • 1 Cooling Rack
  • 1 Oven Gloves
  • 1 Timer

Ingredients
  

  • 140 g all-purpose flour
  • 4 large eggs
  • 200 ml whole milk
  • 1/2 tbsp salt
  • 1 Vegetable oil or beef dripping for greasing

Instructions
 

  • Preheat your oven to 220°C (about 430°F) for conventional ovens or 200°C (about 390°F) for fan ovens. Place a 12-hole muffin tin or a 4-hole Yorkshire pudding tin in the oven to heat.
  • In a mixing bowl, add the flour and salt. Make a well in the center.
  • Crack the eggs into the well and whisk together, gradually incorporating the flour from the sides.
  • Gradually add the milk while continuing to whisk, ensuring a smooth batter with no lumps. Allow the batter to rest for about 30 minutes.
  • Carefully remove the hot tin from the oven and add a small amount of vegetable oil or beef dripping to each hole.
  • Return the tin to the oven for a few minutes until the fat is sizzling hot.
  • Quickly pour the batter into the holes, filling them about two-thirds full.
  • Bake for 20-25 minutes until the Yorkshire puddings are risen and golden brown.
  • Serve immediately as a delicious accompaniment to your roast dinner.

Notes

  1. Batter Consistency: It’s essential to achieve a smooth, lump-free batter. If you have time, letting the batter rest for 30 minutes or even longer can help. This resting period allows the flour to fully absorb the liquid, resulting in lighter puddings.
  2. Hot Tin and Oil: Preheating the tin with oil or beef dripping is crucial. The sizzling hot fat is what helps the Yorkshire puddings rise and develop their characteristic crispy texture.
  3. Proper Oven Temperature: Make sure your oven is preheated to the correct temperature. This high heat is essential for achieving the perfect rise and color of the puddings.
  4. Even Filling: When pouring the batter into the tin, try to fill each hole evenly to about two-thirds full. Overfilling may cause the puddings to spill over, and underfilling may result in uneven shapes.
  5. Resist Opening the Oven: While baking, avoid opening the oven door frequently. Sudden temperature changes can cause the puddings to collapse. Only open the oven door to check the puddings once they’ve been baking for at least 20 minutes.
  6. Serving: Yorkshire puddings are best served immediately after baking while they are hot and puffy. They are a classic accompaniment to roast beef, but you can also enjoy them with other roasted meats and gravy.
  7. Variations: Feel free to customize your Yorkshire puddings by adding herbs, cheese, or other seasonings to the batter for extra flavor.
  8. Leftovers: If you have leftover Yorkshire puddings, you can freeze them and reheat them in the oven when needed. They won’t be as crispy as freshly baked ones, but they’ll still be delicious.
Keyword mary berry yorkshire pudding recipe, yorkshire pudding mary berry

The Yorkshire Pudding Saga

The Origin of Yorkshire Puddings

Yorkshire puddings have a rich history dating back to the 18th century. Their origin is attributed to the North of England, specifically Yorkshire, where they were initially served as a way to stretch a meal when meat was scarce. These early versions were more like a dense, savory pancake, rather than the light and airy creations we know today. Over time, the recipe evolved to become the Yorkshire pudding we love.

Why Yorkshire Puddings Are Special

Yorkshire puddings are unique for several reasons. First, they have the power to elevate a simple roast dinner into a grand feast. The process of making them is surprisingly simple, but the results are incredibly satisfying. Additionally, they are incredibly versatile and can be enjoyed as a side dish with various types of meats, and they even freeze well, allowing you to make them ahead and reheat them as needed.

Mary Berry: The Queen of Yorkshire Puddings

When it comes to Yorkshire puddings, the Mary berry Yorkshire pudding name is synonymous with perfection. Her Yorkshire pudding recipe has changed the game, providing a foolproof method for achieving the coveted ‘pillowy’ texture. It’s no surprise that Mary Berry’s recipe is the go-to for many home cooks and professional chefs alike.

Mary Berry’s Yorkshire Pudding Recipe

Mary Berry’s Yorkshire pudding recipe is a gold standard that ensures you’ll achieve golden-brown, well-risen puds every time. Here’s a step-by-step guide to creating these delectable treats.

Ingredients You’ll Need

To make Mary Berry’s Yorkshire puddings, you’ll need the following ingredients:

  • 2 large eggs
  • 100g plain flour
  • 300ml full-fat milk
  • Sunflower oil or beef dripping
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The Process

  1. Preheat the Oven: Start by preheating your oven to 220°C (fan 200°C/ gas mark 7). Place a 4-hole Yorkshire pudding tin or a large roasting tin in the oven to heat.
  2. Prepare the Batter: In a bowl, make a well in the center of the flour and add the eggs. Whisk until smooth. Gradually add the remaining milk and whisk until you have a smooth batter.
  3. Oil the Tin: Pour a small amount of oil into each hole of the 4-hole tin or a large roasting tin. You’ll need enough to cover the base generously. Place it back in the oven until the oil is piping hot.
  4. Pour the Batter: Carefully remove the tin from the oven and pour the batter equally between the holes. Return the tin to the oven and cook for 20-25 minutes until the Yorkshire puddings are golden-brown and well-risen.
  5. Serve Immediately: Mary Berry Yorkshire Pudding recommends serving your Yorkshire puddings straight from the oven for the best results.

A Few Tips

  • Make sure your oil is very hot before pouring in the batter. This is the secret to achieving that “puff” in your puddings.
  • You can also use beef dripping for added flavor.
  • Mary Berry suggests replacing a quarter of the milk with water for extra crispiness.

Variations and Tips

Different Pudding Tins

While Mary Berry’s recipe specifies using a 4-hole tin, you can experiment with various tins to create different sizes and shapes of Yorkshire puddings. A 12-hole deep bun tin is an excellent choice for smaller, individual servings, while a 12-hole tin or a tablespoon in each hole can yield delectable bite-sized puds.

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Making Ahead and Reheating

One of the fantastic features of Yorkshire puddings is that they can be made completely ahead and reheated in a hot oven. So, if you’re hosting a dinner party, you can prepare them a few hours ahead and serve them piping hot when the time comes.

Freezing Yorkshire Puddings

Yes, you can freeze Yorkshire puddings! They freeze well and can be cooked from frozen. This is a time-saving technique that ensures you always have some Yorkshire puddings ready to accompany your roast dinners.

Using an Electric Hand Whisk

While making the batter by hand is traditional and satisfying, using an electric hand-held whisk can make the process quicker and easier. It ensures a smoother and more consistent batter, which is key to achieving that perfect texture.

Frequently Asked Questions (FAQ)

Can I make the batter in advance?

Absolutely! You can prepare the batter a few hours ahead of time and leave it in the fridge until you’re ready to bake the puddings. Just be sure to give it a good whisk before using it.

What’s the secret to achieving that perfect rise?

The key is letting the batter rest for at least 30 minutes. This allows the gluten in the flour to relax, resulting in a better rise.

Can I use a different type of oil?

Certainly. You can use vegetable oil, sunflower oil, or even beef drippings for a richer flavor.

Why are my puddings not rising?

There could be a few reasons for this. Make sure your oven is properly preheated, and the oil in the tin is sizzling hot. Also, avoid opening the oven door during baking as this can cause the puddings to collapse.

Can I make a gluten-free version?

Yes, you can substitute the plain flour with a gluten-free alternative. The results may vary slightly, but it’s still possible to enjoy delicious gluten-free Yorkshire puddings.

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