Mary Berry has revealed a foolproof way to transform a simple batter into Yorkshire puddings that rise beautifully and hold their height. Her secret? Adding extra eggs while slightly reducing the amount of milk compared to traditional recipes.
This small but effective change gives the batter extra lift, resulting in yorkshires that puff up magnificently in the oven within roughly 35 minutes.
The BBC recently shared Mary’s recipe online, highlighting how easy it is to achieve perfect Yorkshire puddings. As a longtime favorite for Sunday roasts, Mary’s method is beloved for its reliability and simplicity.
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To replicate her perfect Yorkshire pudding rise, start by heating your oven to 220°C (200°C fan) or Gas Mark 7.
In a mixing bowl, combine the flour and salt, then make a well in the center. Crack your eggs into the well and pour in a small amount of milk. Beat the mixture vigorously until smooth, gradually adding the remaining milk. Using an electric hand whisk helps create a silky, lump-free batter.
Next, pour sunflower oil into your baking tin—1 teaspoon per compartment in a 12-hole muffin tray, 1 tablespoon per compartment in a 4-hole tin, or 3 tablespoons if you’re using a roasting tin—and place the tin in the hot oven for about five minutes until the oil is sizzling.
Carefully remove the hot tin and pour the batter evenly into the oil-filled compartments. Return the tin to the oven immediately and bake: 20-25 minutes for individual yorkshires or around 35 minutes for larger ones.
Resist the urge to open the oven door while baking, as this can cause the puddings to deflate. Serve your Yorkshire puddings fresh and piping hot for the best results.