It doesn’t get better than Yorkshire puddings with a crispy exterior and a soft, fluffy interior – and they’re surprisingly simple to rustle up at home.
Mary Berry, the queen of British baking, has explained that the trick to achieving more delicious and voluminous Yorkshire puddings lies in the amount of eggs in your batter.
In her recipe, she said that she likes to “add more eggs and omit a little milk” to get “the best results”.
Eggs are pivotal in the creation of Yorkshire puddings; they capture air and steam within the batter as it cooks, which contributes to a taller pudding.
Not only does the additional egg contribute to a more golden hue, but it also infuses the batter with a deeper flavour, ensuring your homemade Yorkshire puddings are scrumptious and hassle-free.
Ingredients
100g plain flour
One quarter teaspoon salt
Three large eggs
225ml milk
Four tablespoons sunflower oil
Method
Start by preheating your oven to 220C/200C Fan/Gas 7 before whipping up the batter.
For the batter, sift the flour and salt into a bowl, then form a well in the middle. Crack the eggs and pour a bit of milk into the well. Begin whisking the mixture, gradually incorporating the remaining milk bit by bit.
For the best results, use an electric hand-held mixer to mix until you see bubbles popping on the surface. The batter should be about as thick as double cream.
Once your mixture is prepared, decant it into a jug. If you prefer, you can prepare the Yorkshire pudding mix two hours in advance and keep it chilled until you’re ready to bake.
Resting helps them rise fully during cooking because it allows the gluten to “relax” and relaxed gluten is more stretchy.
Pour a tablespoon of oil into each compartment of a 12-hole tray, then pop it into the oven for about five minutes until the oil is piping hot.
When the time’s up, carefully extract the tray from the oven using oven gloves and distribute the batter evenly amongst the holes.
Return the tray to the oven and let it bake for 20 to 25 minutes. It’s crucial not to open the oven door during this time as it could cause the Yorkshire puddings to collapse.
Once the Yorkshire puddings have puffed up and turned a lovely golden colour, remove them from the oven and serve immediately.