Mary Berry is the queen of baking and she has a clever tip for making the perfect Yorkshire puddings. She says the secret is to add one extra ingredient to the batter Yorkshire puddings, renowned for being perfectly crispy on the outside and delightfully fluffy within, can be easily mastered at home. Mary Berry, acknowledged as Britains pre-eminent baker, has divulged that the key to making more flavoursome, voluminous Yorkshire puddings is a straightforward tweak: adding an extra egg to the mix.
In her best-selling cookbook Family Sunday Lunches , Mary writes: "My recipe has changed over the years - flours have become more refined and I find I get the best rise adding more eggs and omitting a little milk." An integral ingredient, eggs provide the essential function of trapping air and steam in the batter during the cooking process, which gives Yorkshire puddings their signature height. Not just contributing to their stature, incorporating an extra egg enriches the batter with a deeper golden hue and enhances the flavour, ensuring your home-cooked Yorkshire puddings are irresistible and fuss-free, reports the Express .
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