Something about Yorkshire puddings make them seem like an indulgent treat — but they're actually so simple to make. All you have to do is make a quick mixture before popping it in the oven to bake, and within a few minutes you'll have beautifully-risen, show-stopping Yorkshire puddings that are crispy on the outside and soft and fluffy on the inside. Mary Berry is the undisputed queen of homely weekend cooking — but there's no reason at all you can't make Yorkshire puddings that look and taste just as good as hers.
And you probably already have all the ingredients you need in your kitchen cupboard anyway, so it won't cost you an extra penny to create these fabulous Sunday roast centrepieces that are sure to have your family or your dinner guests impressed. Here's how to make Mary Berry 's easy and foolproof Yorkshire puddings. This recipe makes six Yorkshire puddings.
A bun/muffin tin with at least six holes A bowl to make your mix A jug 100g plain flour 1⁄4 tsp salt 3 large free-range eggs 225ml milk 4 tbsp sunflower oil Preheat the oven to 220C/fan 200C/gas mark 7. Mix the flour and salt together in a bowl and make a well in the centre. Add the eggs and a little of the milk.
Whisk until smooth, then gradually add the remaining milk (you can do this with a wooden/mixing spoon, but is easier with an electric hand-held whisk). Pour the mixture into your jug. Measure a teaspoon of oil into each hole of your roasting tin then put the tin in the oven for five minutes, until.