There is nothing better than Yorkshire puddings that are crispy on the outside yet fluffy on the inside, and it turns out they are incredibly easy to make yourself. Mary Berry is Britain’s top baker and has shared that the secret to getting tastier and puffier Yorkshire puddings is to simply add one more egg to the mixture. In her cookbook ‘Family Sunday Lunches’, Mary said: “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.
” Eggs play a crucial role when making Yorkshire puddings as they trap air and steam within the batter while they are cooking which helps make them taller. The extra egg will also help make the batter much more golden and add a richer flavour to the batter so you can get tastier homemade Yorkshire puddings without any fuss. How to make the perfect Yorkshire puddings 100g of plain flour Three large eggs 225ml of semi-skimmed milk 125ml of sunflower oil A quarter teaspoon of salt 12-hole deep muffin or cupcake tray Electric hand-held mixer (optional) Preheat the oven to 220C (Fan 200C or Gas 7).
Measure the flour and salt into a mixing bowl, then make a well in the centre. Add the eggs and a little milk to the centre. Whisk the mixture and slowly pour the rest of the milk in a little at a time.
This mixture can be mixed by hand but is best done with an electric hand-held mixer until the bubbles burst on the surface. Once the mixture is ready pour it int.
