Everyone loves a big pillowy Yorkshire pud and I can guarantee you success if you follow this Mary Berry Yorkshire puddings recipe, which I have been making to serve with Sunday lunches for many years.
Equipment and preparation: you will need a 12-hole deep bun tin, or two four-hole Yorkshire pudding tins or a large roasting tin.
less than 30 mins
10 to 30 mins
Serves 4-6
Mary Berry recipes
From Mary Berry Cooks
Ingredients
- 100g/3½oz plain flour
- ¼ tsp salt
- 3 large free-range eggs
- 225ml/8fl oz milk
- sunflower oil
Method
- Preheat the oven to 220C/425F/Gas 7 (200C fan).
- Measure the flour and salt into a bowl and make a well in the centre. Add the eggs and a little milk. Whisk until smooth and gradually add the remaining milk. This can be done with a wooden spoon, but is easier with an electric hand-held whisk. Pour the mixture into a jug.
- Measure a dessertspoonful of oil into each hole of the 12 bun tray, or a tablespoonful in each hole of the four hole tins, or three tablespoonfuls into the roasting tin. Transfer to the preheated oven for five minutes, or until the oil is piping hot.
- Carefully remove from the oven and pour the batter equally between the holes or the tin.
- Return the batter quickly to the oven and cook for 20-25 minutes (35 if making the Yorkshire pudding in the roasting tin), or until golden-brown and well-risen. Serve immediately.
Recipe Tips
The puddings can be made completely ahead and reheated in a hot oven for about eight minutes. The batter can be made up to two hours ahead. The cooked puddings can be frozen and cooked from frozen in a preheated oven for about 10 minutes. It is very important to get the oil piping hot. As soon as the batter is poured in it will set and start to cook giving you crisp well-risen puds.
Yorkshire Pudding History
Introduction
Yorkshire pudding is a beloved British dish that has stood the test of time. Its golden, crispy exterior and soft, doughy interior make it a comforting accompaniment to roast dinners and Sunday lunches. But where did this iconic dish originate, and how did it become a staple on British tables? Let’s delve into the fascinating history of Yorkshire pudding.
Yorkshire Pudding Origins
The exact origins of Yorkshire pudding are somewhat murky, but it is believed to have originated in northern England, specifically in the county of Yorkshire. The dish has been around for centuries, with early recipes dating back to the 18th century.
The Batter
At its core, Yorkshire pudding is a simple batter made from basic ingredients: flour, eggs, milk, and salt. The batter is traditionally cooked in the drippings from a roast meat, such as beef or lamb. The result is a crispy, puffy creation that rises dramatically in the oven.
Yorkshire Pudding Popularity and Traditions
Yorkshire pudding gained popularity in the 19th century, especially among working-class families. It was an economical way to stretch a small amount of meat into a filling meal. The pudding was often served as a starter, allowing diners to fill up before the main course.
The “Toad in the Hole”
One of the most famous variations of Yorkshire pudding is the “Toad in the Hole.” In this dish, sausages are placed in the batter before baking, creating a delightful combination of crispy pudding and juicy sausages. The name supposedly comes from the sausages peeking out of the batter like toads from a hole.
Sunday Roasts
Yorkshire pudding became synonymous with Sunday roasts, where families gathered for a hearty meal after church. The tradition of serving Yorkshire pudding with roast beef and gravy remains strong to this day.
Royal Approval for Yorkshire Puddings
The dish received royal approval when King George V declared it his favourite. The royal seal of approval further cemented Yorkshire pudding’s status as a quintessentially British dish.
Variations
While the classic Yorkshire pudding remains a favourite, there are countless variations. Some cooks add herbs or spices to the batter, while others experiment with different meats or fillings. Mini Yorkshire puddings are also popular as appetizers or party snacks.
Secret Ingredient for Extra Rise: More Eggs
Mary Berry has a clever trick to make Yorkshire puddings rise taller. She recommends adding more eggs to your batter. Over the years, as flours have become more refined, Mary found that increasing the number of eggs and omitting a little milk results in the best rise. If you only have full-fat milk, replace a quarter of it with water.
So, next time you’re whipping up Yorkshire puddings, consider Mary’s advice and give those eggs a boost!
Resting the Batter
While not essential, resting the batter before cooking can significantly impact the rise of the Mary Berry Yorkshire puddings. Resting allows the flour particles to fully absorb the liquid, resulting in better rise during baking. Ideally, let the batter rest for at least 30 minutes (up to 2 hours) before using it.
So, be patient and let that batter relax—it’ll pay off in the end!
Consistent High Heat
Yorkshire puddings need a consistently high oven temperature to rise fully and set so bear that in mind for these Mary Berry Yorkshire puddings. Avoid opening the oven door while they’re cooking, as sudden temperature changes can cause them to deflate.
Wait until your puddings are a fairly dark golden-brown before removing them from the oven. This ensures that the structure is fully set and won’t collapse
Make Ahead and Reheat
Yes, you can ! Prepare your Yorkshire puddings ahead of time and reheat them. Pop them in a hot oven for about eight minutes, and they’ll be good to go. You can even freeze cooked puddings and reheat them from frozen in approximately 10 minutes.
Remember these tips, and your Yorkshire puddings will rise beautifully, creating that delightful combination of crispy exterior and fluffy interior.
