Yorkshire pudding is a beloved British side dish that has been gracing Sunday dinner tables for generations. Crispy on the outside, light and airy on the inside, it’s the perfect accompaniment to a roast dinner. If you’ve ever wondered how to achieve that perfect rise and golden crunch, look no further than Mary Berry’s classic Yorkshire pudding recipe.
Let’s discuss how to make this traditional favorite with a step-by-step guide that ensures success every time.
Why Yorkshire Pudding?
Yorkshire pudding is more than just a side dish; it’s a culinary staple that complements hearty meals like roast beef with gravy. Whether you prefer them as individual puddings or as a large family-style serving, the key to great Yorkshire puddings lies in the batter and the baking method.
Ingredients You’ll Need
To make Mary Berry’s classic Yorkshire pudding, you’ll need simple pantry staples:
- 100g plain flour
- 2 large eggs
- 100ml whole milk
- 75ml water
- ½ teaspoon salt
- Sunflower oil or beef dripping (for cooking)
Step-By-Step Instructions
Step 1: Prepare the Batter
A smooth, lump-free batter is crucial for achieving light and fluffy Yorkshire puddings. Follow these steps:
- In a large mixing bowl, sift the flour and add the salt.
- Crack the eggs into the center of the flour and whisk gently, gradually incorporating the flour.
- Slowly pour in the milk and water while whisking continuously to create a smooth batter.
- Transfer the batter to a jug and let it rest for at least 30 minutes. This allows the gluten to develop, leading to a better rise.
Step 2: Preheat the Oven and Tin
For perfect Yorkshire puddings, you need a scorching hot oven and oil:
- Preheat your oven to 220°C (425°F, Gas Mark 7).
- Place a muffin tin or a Yorkshire pudding tray in the oven with a teaspoon of sunflower oil or beef dripping in each cup.
- Heat the tray for about 10-15 minutes until the oil is sizzling hot.
Step 3: Bake the Yorkshire Puddings
Timing is everything in this step:
- Carefully remove the hot tin from the oven and quickly pour the batter into each cup, filling them about halfway.
- Immediately return the tin to the oven and bake for 20-25 minutes without opening the door.
- Once golden brown and puffed up, remove from the oven and serve immediately.
Pro Tips for the Perfect Yorkshire Pudding
- Resting the batter: Giving the batter time to rest helps create a lighter texture.
- Piping hot oil: The oil must be sizzling before you pour in the batter to ensure the best rise.
- No peeking: Avoid opening the oven door while they bake, as this can cause the puddings to collapse.
- Serve immediately: Yorkshire puddings are best enjoyed straight from the oven while crispy.
What to Serve with Yorkshire Pudding?
Traditionally, Yorkshire puddings are served with roast beef and a generous drizzle of gravy. However, they also pair well with:
- Roast chicken or lamb
- Rich onion or red wine gravy
- Stuffing and vegetables
- As a dessert with jam and cream (a lesser-known but delicious variation!)
Common Mistakes to Avoid
- Using cold batter: Room-temperature batter rises better than cold batter straight from the fridge.
- Not preheating the oil: If the oil isn’t hot enough, the puddings won’t puff up properly.
- Overfilling the tin: Filling more than halfway can lead to dense puddings rather than airy ones.
FAQs
1. Can I make Yorkshire pudding in advance?
Yes! You can make them ahead and reheat in a hot oven for a few minutes to crisp them up.
2. Why did my Yorkshire puddings turn out flat?
This could be due to cold batter, insufficiently heated oil, or opening the oven door too soon.
3. Can I freeze Yorkshire puddings?
Absolutely! Let them cool completely, then freeze in an airtight container. Reheat in the oven before serving.
4. What’s the difference between Yorkshire pudding and popovers?
They are very similar, but popovers are often made with butter instead of beef dripping and tend to be a bit softer inside.
5. Can I use self-raising flour instead of plain flour?
No, self-raising flour can prevent the puddings from rising properly. Stick to plain flour for the best results.
Now that you have all the tips and tricks, it’s time to give this recipe a try! Let us know how your Yorkshire puddings turn out. Happy cooking!