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.
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Variations: Feel free to customize your Yorkshire puddings by adding herbs, cheese, or other seasonings to the batter for extra flavor.
- 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.