Yorkshire puddings are an essential when it comes to a delicious roast dinner. The savoury staple can easily be picked up from the supermarket and placed in the oven for a couple of minutes. However, nothing beats a homemade Yorkshire pudding .
While many people do prefer making their Yorkshire puddings at home, there is one issue that most people struggle with, and that is getting the Yorkshire puddings to rise. Fortunately, Mary Berry knows all when it comes to cooking, and her secret tip to ensure home cooks get “the best results” is actually rather simple.
The secret revealed on BBC Good Food is to use more eggs and leave out a little milk.
It reads: “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.”
The chef also says its cruical that the oil is “piping hot”, so that as soon as the batter is poured into the oil it will set and begin to cook “giving you crisp well-risen puds.”
Ingredients
- 100g/3 1/2oz plain flour
- 1/4 tsp salt
- 3 large free-range eggs
- 225ml/8fl oz milk
- 4 tbsp sunflower oil
