Yorkshire puddings with a crispy exterior and a soft, fluffy interior are a delight to the taste buds - and they're surprisingly simple to make at home. Mary Berry, the queen of British baking, has revealed that the secret to making more delicious and voluminous Yorkshire puddings lies in the number of eggs in your batter. In her recipe, she stated that she prefers to "add more eggs and omit a little milk" to achieve "the best results".
Eggs play a crucial role in the creation of Yorkshire puddings; they trap air and steam within the batter as it cooks, which leads to a taller pudding. Not only does the extra egg contribute to a more golden colour, but it also imparts a deeper flavour to the batter, ensuring your homemade Yorkshire puddings are tasty and easy to make. Ingredients: 100g plain flour one quarter teaspoon salt three large eggs 225ml milk four tablespoons sunflower oil Method: Begin by preheating your oven to 220C/200C Fan/Gas 7 before preparing the batter.
For the batter, sift the flour and salt into a bowl, then create a well in the centre. Break the eggs and pour a bit of milk into the well. Start whisking the mixture, gradually incorporating the remaining milk bit by bit, reports the Express .
For optimal results, use an electric hand-held mixer to mix until you see bubbles appearing on the surface. The batter should be about as thick as double cream. Once you've prepared your mixture, pour it into a jug.
If you wish, you can make the Yorkshire pudding mix two.