Mary Berry Yorkshire Pudding is a classic British dish that has captured the hearts and taste buds of many. Known for its light, airy texture and golden-brown exterior, this delightful pudding is a staple at Sunday roasts and festive gatherings. The origins of Yorkshire pudding date back to the 18th century, where it was traditionally served as a first course to fill hungry bellies before the main meal. This not only made it a practical choice but also showcased the resourcefulness of British cooking.

People adore Mary Berry Yorkshire Pudding for its versatility and ease of preparation. Whether served alongside a hearty beef roast or enjoyed with a drizzle of gravy, its comforting flavor and satisfying texture make it a beloved addition to any table. With Mary Berry’s expert guidance, you can master this timeless recipe and impress your family and friends with a dish that embodies the warmth and tradition of British cuisine.

Ingredients:

140g plain flour
4 large eggs
200ml whole milk
1 tsp salt
1 tsp mustard powder (optional)
Sunflower oil or beef dripping (for cooking)

Preparing the Batter

In a large mixing bowl, sift the plain flour and salt together. If you are using mustard powder for added flavor, add it to the flour mixture as well.
Make a well in the center of the flour mixture and crack in the eggs. Using a whisk, beat the eggs gently, gradually incorporating the flour from the edges of the well.
Once the eggs and flour are combined, slowly pour in the milk while continuing to whisk. This will help to create a smooth batter without lumps. Whisk until the batter is completely smooth and has a consistency similar to double cream.
Cover the bowl with cling film or a clean kitchen towel and let the batter rest for at least 30 minutes at room temperature. This resting period allows the gluten to relax, which is essential for achieving a light and airy Yorkshire pudding.

Preparing the Cooking Tray

Preheat your oven to 220°C (428°F) or 200°C (392°F) for fan ovens. Its crucial to have a hot oven to ensure the Yorkshire puddings rise properly.
While the oven is preheating, take a 12-cup muffin tin or a large roasting tray and add about 1 teaspoon of sunflower oil or a small piece of beef dripping into each cup or section of the tray. The oil should be enough to cover the bottom of each cup.
Once the oven has reached the desired temperature, carefully place the tray in the oven for about 10 minutes, or until the oil is smoking hot. This step is vital for achieving that perfect rise and crispy exterior.

Cooking the Yorkshire Puddings

After the batter has rested and the oil is hot, carefully remove the tray from the oven. Be cautious as the oil will be extremely hot.
Using a ladle or a measuring cup, pour the rested batter into each cup of the muffin tin or sections of the roasting tray. Fill each cup about halfway to allow room for the puddings to rise.
Immediately return the tray to the oven and bake for 20-25 minutes. Do not open the oven door during this time, as this can cause the puddings to collapse.
After 20-25 minutes, the Yorkshire puddings should be golden brown and puffed up. If they are not yet fully risen or browned, leave them in for an additional 5 minutes, but keep an eye on them to prevent burning.

Serving the Yorkshire Puddings

Once cooked, remove the Yorkshire puddings from the oven and carefully lift them out of the tray using a fork or tongs. They should come out easily if the oil was hot enough.
Serve the Yorkshire puddings immediately while they are still warm and crispy. They are traditionally served with roast beef and gravy, but they can also be enjoyed with a variety of fillings or as a side dish to any meal.
If you have any leftover batter, you can store it in the fridge for up to 24 hours. Just give it a good whisk before using it again, and repeat the cooking process as described above.

Tips for Perfect Yorkshire Puddings

Ensure all ingredients are at room temperature before mixing. This helps in achieving a better rise.
Do not open the oven door while the Yorkshire puddings are baking, as this can cause them to deflate.
Experiment with different fats for cooking, such as vegetable oil, lard, or beef dripping, to find your preferred flavor.
If you want to make larger Yorkshire puddings, use a larger roasting tin and pour in more batter, but be sure to adjust the cooking time accordingly.
For a twist, try adding herbs or spices to the batter for added flavor, or serve with a variety of fillings like cheese, vegetables, or meats.

Conclusion:

In summary, Mary Berry’s Yorkshire Pudding recipe is a must-try for anyone looking to elevate their dining experience with a classic British dish. The light, airy texture and golden-brown crust make these puddings the perfect accompaniment to a hearty roast dinner, and they are sure to impress your family and friends. Whether you serve them alongside a succulent roast beef, drizzled with rich gravy, or as a delightful base for a savory stew, these Yorkshire puddings will undoubtedly become a staple in your kitchen. For those looking to add a twist, consider experimenting with different flavors by incorporating herbs or cheese into the batter, or even trying mini Yorkshire puddings as bite-sized appetizers. You can also serve them with a variety of fillings, such as sautéed vegetables or pulled meats, to create a unique and delicious meal. We encourage you to try Mary Berry’s Yorkshire Pudding recipe and share your experience with us! Whether youre a seasoned cook or a beginner, this recipe is straightforward and rewarding. Dont forget to snap a photo of your creations and share them on social media, tagging your friends and family to inspire them to join in on the fun. Happy cooking, and enjoy the delightful taste of homemade Yorkshire puddings! Print

Mary Berry Yorkshire Pudding: The Ultimate Recipe for Perfectly Fluffy Puddings

Author: Maria
Total Time: 60 minutes
Yield: 12 pieces 1x

Print Recipe

Description

Enjoy the light and airy texture of Yorkshire Puddings, a traditional British side dish perfect for soaking up gravy. Made from a simple batter of flour, eggs, and milk, these golden-brown delights are best served fresh from the oven alongside roast beef.

Ingredients

Scale

140g plain flour
4 large eggs
200ml whole milk
1 tsp salt
1 tsp mustard powder (optional)
Sunflower oil or beef dripping (for cooking)

Instructions

In a large mixing bowl, sift the plain flour and salt together. If using mustard powder, add it to the flour mixture.
Make a well in the center of the flour mixture and crack in the eggs. Using a whisk, beat the eggs gently, gradually incorporating the flour from the edges of the well.
Once combined, slowly pour in the milk while continuing to whisk until the batter is smooth and has a consistency similar to double cream.
Cover the bowl with cling film or a clean kitchen towel and let the batter rest for at least 30 minutes at room temperature.
Preheat your oven to 220°C (428°F) or 200°C (392°F) for fan ovens.
Add about 1 teaspoon of sunflower oil or a small piece of beef dripping into each cup of a 12-cup muffin tin or a large roasting tray.
Once the oven is hot, carefully place the tray in the oven for about 10 minutes, or until the oil is smoking hot.
After the batter has rested and the oil is hot, carefully remove the tray from the oven.
Pour the rested batter into each cup, filling them about halfway.
Immediately return the tray to the oven and bake for 20-25 minutes without opening the oven door.
Once golden brown and puffed up, remove from the oven. If not fully risen, leave them in for an additional 5 minutes.
Carefully lift the Yorkshire puddings out of the tray using a fork or tongs.
Serve immediately while warm and crispy, traditionally with roast beef and gravy.
Leftover batter can be stored in the fridge for up to 24 hours; whisk before using again.

Notes

Ensure all ingredients are at room temperature for better rise.
Avoid opening the oven door while baking to prevent deflation.
Experiment with different fats for cooking to find your preferred flavor.
For larger puddings, use a larger roasting tin and adjust cooking time accordingly.
Add herbs or spices to the batter for a unique twist.

Prep Time: 30 minutes
Cook Time: 20-25 minutes