Mary Berry Yorkshire Pudding

Recipes and links to cookery sites and on-line cookbooks.

Moderator: sjj1805

Post Reply
User avatar
sjj1805
Posts: 1115
Joined: Fri Oct 27, 2006 12:45 am
operating_system: Windows 10 Pro
motherboard: Hewlett Packard 2AF7
system_drive: C
32bit or 64bit: 64 Bit
processor: 2-90 gigahertz Intel Core i5 4460S
ram: 8 GB
video card: NVIDIA GeForce GT 705
sound card: P40D100-4 NVIDIA High Definition Audio
Hard_Drive_Capacity: 8 TB
Location: Birmingham UK
Contact:

Mary Berry Yorkshire Pudding

Post by sjj1805 » Mon May 30, 2016 2:52 pm

Everyone loves a big pillowy Yorkshire pudding and I can guarantee you success if you follow this recipe, which I have been making to serve with Sunday lunches for many years.
Equipment and preparation: you will need a 12-hole deep bun tin, or two four-hole Yorkshire pudding tins or a large roasting tin.

Ingredients
  • 100g/3½oz plain flour
  • ¼ tsp salt
  • 3 large free-range eggs
  • 225ml/8fl oz milk
  • sunflower oil
Method
  1. Preheat the oven to 220C/425F/Gas 7 (200C fan).
  2. Measure the flour and salt into a bowl and make a well in the centre. Add the eggs and a little milk. Whisk until smooth and gradually add the remaining milk. This can be done with a wooden spoon, but is easier with an electric hand-held whisk. Pour the mixture into a jug.
  3. Measure a dessert spoonful of oil into each hole of the 12 bun tray, or a tablespoonful in each hole of the four hole tins, or three tablespoonfuls into the roasting tin. Transfer to the preheated oven for five minutes, or until the oil is piping hot.
  4. Carefully remove from the oven and pour the batter equally between the holes or the tin.
  5. Return the batter quickly to the oven and cook for 20-25 minutes (35 if making the Yorkshire pudding in the roasting tin), or until golden-brown and well-risen. Serve immediately.

Post Reply