How to make Mary Berry’s Yorkshire puddings
Ingredients:
100g plain flour
Quarter teaspoon of salt
Three large free-range eggs
225ml milk
Four tablespoons of sunflower oil
Method:
Preheat the oven to 220C or 200C Fan. In a bowl, mix the flour and salt, making a well in the centre.
Add the eggs and a little of the milk. The recipe notes added: “Mary likes to add more eggs and omit a little milk in her recipe as decades of experience have convinced her this gets the best results. If you only have full-fat milk, replace a quarter of the milk with water.”
Whisk until smooth, then gradually add the remaining milk. This can be done with a wooden spoon, but you may find it easier with an electric whisk. Pour the mixture into a jug.
Measure a tablespoon of oil into each hole of a 12-bun tray and place this in the preheated oven for five minutes to heat the oil. The recipe notes said: “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.”
Carefully remove the pan from the oven and pour the batter equally between the holes. Return the pan to the oven and cook for 20 to 25 minutes before serving immediately.