This Yorkshire Pudding recipe features plain flour, salt, free-range eggs, milk, and sunflower oil. Total preparation time is 40 minutes, serving 6 people.
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🧡 The Benefits Of Trying This Delicious Yorkshire Pudding Recipe:
- Quick: Ready in just 40 minutes from start to finish.
- Simple: Uses basic pantry staples for easy preparation.
- Versatile: Perfect accompaniment to roast dinners or as a snack.
- Delicious: Offers fluffy and golden Yorkshire puddings every time.
❓ What Is Mary Berry Yorkshire Pudding Recipe?
Mary Berry’s Yorkshire Pudding Recipe is a traditional British dish made from flour, eggs, milk, and oil. It’s renowned for its crisp exterior and fluffy interior, often served with roast dinners. Its name originates from Yorkshire, England.
🥚 Mary Berry Yorkshire Pudding Ingredients
- 100g/3½oz plain flour
- ¼ tsp salt
- 3 large free-range eggs
- 225ml/8fl oz milk
- 4 tbsp sunflower oil
🥨 How To Make Mary Berry Yorkshire Pudding
- Warm the oven up to 220C/200C Fan/Gas 7.
- Fill a bowl with flour and salt. Then, make a well in the middle of the flour and salt. Put in some milk and eggs. Mix with a whisk until smooth, then add the rest of the milk slowly. You can use a wooden spoon to do this, but an electric hand-held whisk makes it easy. Move the mix into a jug.
- For a 12-bun pan, put one teaspoon of oil in each hole. For a 4-hole tin, put one tablespoon in each hole. For a roasting tin, put three tablespoons in each hole. Put it in the oven for five minutes, or until the oil is very hot.
- With care, take it out of the oven and pour the batter evenly into the holes or the tin. Send the batter back to the oven right away. Cook for 20 to 25 minutes, or 35 minutes if you’re making the Yorkshire pudding in a baking tin, or until it’s golden brown and risen a lot. Serve right away.
💭 Recipe Tips
- Use a hot oven: Preheat to at least 220°C to ensure a good rise.
- Don’t overmix: Gentle stirring prevents tough puddings.
- Opt for whole milk: It contributes to a richer flavor and texture.
- Be patient: Avoid opening the oven door during baking to prevent collapse.
- Monitor oil temperature: Ensure it’s hot enough for a crisp bottom but not smoking.
🧆 What To Serve With Yorkshire Pudding?
Serve Yorkshire Puddings alongside roast beef, gravy, mashed potatoes, and vegetables like carrots and peas for a classic British meal they also pair well with sausages, onion gravy, and green bean for a hearty alternative.
🎚 How To Store Leftovers Yorkshire Pudding?
- In The Fridge. To store Leftovers Yorkshire Pudding let them cool completely, then refrigerate in an airtight container for up to 2 days.
- In The Freezer. To freeze Leftovers Yorkshire Pudding place cooled puddings on a baking sheet, freeze until solid then transfer to a freezer bag for up to 3 months.
🥵 How To Reheat Leftovers Yorkshire Pudding?
- In The Oven: Place Leftovers Yorkshire Pudding on a baking sheet, reheat at 180°C for 5-7 minutes until warmed through.
- In The Microwave: Cover Leftovers Yorkshire Pudding with a damp paper towel heat for 20-30 seconds.
FAQs
Should Yorkshire Pudding Batter Be Thick Or Runny?
Yorkshire pudding batter should be runny to achieve the desired light and airy texture. A thinner batter allows for better rise during baking.
Why Do My Yorkshire Puddings Rise Then Go Flat?
Yorkshire puddings rise initially due to steam generated by the hot oven. If they deflate, it could be due to opening the oven door prematurely or not allowing them to bake long enough.
Can You Make Yorkshire Puddings In Advance And Reheat?
Yes, you can make Yorkshire puddings in advance and reheat them later. Simply store them in an airtight container in the refrigerator and reheat in the oven until warmed through.
How Do You Prevent Yorkshire Puddings From Sticking To The Pan?
To prevent Yorkshire puddings from sticking to the pan, ensure the pan is properly greased with oil or fat before adding the batter. Additionally, using a non-stick pan or silicone muffin tray can help prevent sticking.
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Mary Berry Yorkshire Pudding Recipe Nutrition Facts
Amount per Serving
- Calories: 160
- Total Fat: 10g
- Saturated Fat: 2g
- Trans Fat: 0g
- Cholesterol: 120mg
- Sodium: 200mg
- Total Carbohydrates: 13g
- Dietary Fiber: 0.5g
- Sugars: 2g
- Protein: 5
Mary Berry Yorkshire Pudding Recipe
Description
This Yorkshire Pudding recipe features plain flour, salt, free-range eggs, milk, and sunflower oil. Total preparation time is 40 minutes, serving 6 people.
Ingredients
Instructions
- Warm the oven up to 220C/200C Fan/Gas 7.
- Fill a bowl with flour and salt. Then, make a well in the middle of the flour and salt. Put in some milk and eggs. Mix with a whisk until smooth, then add the rest of the milk slowly.
- You can use a wooden spoon to do this, but an electric hand-held whisk makes it easy. Move the mix into a jug.
- For a 12-bun pan, put one teaspoon of oil in each hole. For a 4-hole tin, put one tablespoon in each hole. For a roasting tin, put three tablespoons in each hole. Put it in the oven for five minutes, or until the oil is very hot.
- With care, take it out of the oven and pour the batter evenly into the holes or the tin.
- Send the batter back to the oven right away. Cook for 20 to 25 minutes, or 35 minutes if you’re making the Yorkshire pudding in a baking tin, or until it’s golden brown and risen a lot. Serve right away.
Notes
- Use a hot oven: Preheat to at least 220°C to ensure a good rise.
Don’t overmix: Gentle stirring prevents tough puddings.
Opt for whole milk: It contributes to a richer flavor and texture.
Be patient: Avoid opening the oven door during baking to prevent collapse.
Monitor oil temperature: Ensure it’s hot enough for a crisp bottom but not smoking.