Savor the Tradition: Mary Berry’s Yorkshire Pudding Recipe
Mary Berry is a beloved figure in the world of British baking. She has graced our screens and cookbooks for decades. With a career spanning generations, Mary’s recipes have become iconic in British households. Today I’m excited to share my own take on one of her classics – Mary Berry’s Yorkshire Pudding. These golden, crispy puddings are the perfect accompaniment to a traditional Sunday roast. They’re light, fluffy and simply irresistible. And while preparing the perfect meal, you can even buy CBD oil to add to your wellness routine Let’s discover the magic of Mary Berry’s Yorkshire pudding recipe.
How to Make Mary Berry’s Yorkshire Pudding Recipe Overview:
Cooking time: 50 minutes to prepare and cook.
Servings : 8
Tools and Equipment:
- Muffin Tin: You’ll need a 12-hole muffin tin to create individual Yorkshire puddings.
- Mixing Bowl: A medium-sized mixing bowl for whisking the batter.
- Whisk: A hand whisk or electric whisk will work perfectly to ensure a smooth batter.
- Measuring Jug: To accurately measure and pour the milk.
- Oven: Preheat your oven to 220°C (200°C fan/430°F/gas mark 7).
- Sieve: For sifting the flour and salt.
Ingredients:
- Plain flour : 200g (all-purpose flour)
- Egg : 4 large
- Salt : ½ tsp
- Sunflower oil : 4 tbsp
- Whole milk : 300ml
Instructions:
- Preheat and Prepare: Begin by preheating your oven to 220°C (200°C fan/430°F/gas mark 7). Pour a teaspoon of sunflower oil into each hole of your muffin tin. Now put it in the oven to heat up.
- Make the Batter: Sift the plain flour and salt into a mixing bowl. Make a well in the center and crack in the eggs. Gradually add the milk while whisking continuously until you have a smooth batter. Let it rest for 10 minutes.
- Fill the Tin: Carefully remove the hot muffin tin from the oven. Pour the batter evenly into each hole. Be quick so the tin and oil stay hot. Put the tin back in the oven and bake for 25-30 minutes. Check if the puddings have risen and are golden brown.
- Serve: Once ready, remove the Yorkshire puddings from the tin and serve immediately while they’re puffed up and crispy. They’re the perfect accompaniment to roast beef, gravy and all the trimmings.
Nutritional Value:
Amount per serving
Calories 210
Total Fat 10.8g
Saturated Fat 2.4g
Cholesterol 97mg
Sodium 198mg
Total Carbohydrate 21g
Dietary Fiber 0.7g
Total Sugars 2.3g
Protein 7g
Vitamin D 24mcg
Calcium 60mg
Iron 2mg
Potassium 115mg
Tips :
Follow these tips and tricks to ensure your Mary Berry Yorkshire Pudding turns out perfectly:
- Ensure your oven and oil are hot before baking.
- Use whole milk for a richer result.
- Let eggs and milk reach room temperature.
- Give the batter a 10-minute rest for smoother texture.
- Don’t overmix the batter. Aa smooth blend is all you need.
- Pour batter evenly for uniform puddings.
- Avoid opening the oven door while baking.
- Best served straight from the oven for crispiness.
- Experiment with flavor additions like herbs or cheese.
- Practice Makes Perfect: Don’t be discouraged if your pudding is not impressive for the first time. Practice improves results. Enjoy your Yorkshire pudding adventure.
Parings:
Mary Berry’s Yorkshire Pudding is a versatile side dish that pairs wonderfully with a variety of main courses. Here are some delicious pairings to consider:
Roast Beef: Serve Yorkshire puddings alongside a succulent roast beef with rich gravy for the ultimate British roast dinner.
Roast Chicken: Yorkshire puddings elevate a roast chicken dinner. Especially when served with pan juices and a side of roasted vegetables.
Lamb Roast: Whether it’s a leg of lamb or lamb chops, the crispy texture of Yorkshire puddings complements the tender and flavorful meat.
Vegetarian Nut Roast: For vegetarians, a nut roast or stuffed mushrooms served with vegetarian gravy pairs beautifully with Yorkshire puddings..
Stews and Casseroles: Add a delightful twist to hearty stews or casseroles by placing Yorkshire puddings on top during the last few minutes of cooking to let them puff up.
Savory Fillings: Consider filling Yorkshire puddings with ingredients like roast beef, pulled pork, or sautéed mushrooms for an elegant appetizer or small plate option.
Sunday Brunch: Serve mini Yorkshire puddings as a base for poached eggs, smoked salmon, and hollandaise sauce for a fancy Sunday brunch.
Remember that Yorkshire puddings can be a versatile addition to your meal. You can get creative with the pairings to suit your preferences. Enjoy experimenting with different combinations to find your favorite!
Also Try: Mary Berry Red Cabbage Recipe
FAQs:
Can I make the batter in advance?
Yes, you can prepare the batter a few hours ahead and store it in the refrigerator until you’re ready to use it.
Can I use a different type of oil?
While sunflower oil is traditional, you can use other vegetable oils like vegetable or canola oil if you prefer.
Why didn’t my Yorkshire puddings rise?
To achieve a good rise, make sure your oven is properly preheated, and the oil in the muffin tin is very hot before adding the batter.
Can I make mini Yorkshire puddings with this recipe?
Absolutely! Just use a mini muffin tin and adjust the cooking time accordingly.
What’s the secret to extra crispy Yorkshire puddings?
For extra crispiness, you can use beef dripping instead of oil for a richer flavor.
Conclusion:
Mary Berry’s Yorkshire Pudding is a classic British side dish that adds a touch of indulgence to any roast dinner. With its crispy exterior and soft, fluffy interior, it’s a real crowd-pleaser. Remember to be patient while baking – the key is to let the puddings rise and turn that beautiful golden brown. So, channel your inner British baker and enjoy this timeless treat with your favorite roast dinner.
Mary Berry’s Yorkshire Pudding Recipe
- Plain flour : 200g (all-purpose flour)
- Egg : 4 large
- Salt : ½ tsp
- Sunflower oil : 4 tbsp
- Whole milk : 300ml
- Preheat and Prepare: Begin by preheating your oven to 220°C (200°C fan/430°F/gas mark 7). Pour a teaspoon of sunflower oil into each hole of your muffin tin. Now put it in the oven to heat up.
- Make the Batter: Sift the plain flour and salt into a mixing bowl. Make a well in the center and crack in the eggs. Gradually add the milk while whisking continuously until you have a smooth batter. Let it rest for 10 minutes.
- Fill the Tin: Carefully remove the hot muffin tin from the oven. Pour the batter evenly into each hole. Be quick so the tin and oil stay hot. Put the tin back in the oven and bake for 25-30 minutes. Check if the puddings have risen and are golden brown.
- Serve: Once ready, remove the Yorkshire puddings from the tin and serve immediately while they’re puffed up and crispy. They’re the perfect accompaniment to roast beef, gravy and all the trimmings.
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