's are made with traditional ingredients - plain flour, salt, eggs, milk, and sunflower oil.
The perfect accompaniment with a Sunday lunch, are a delicious addition to any roast.
Taken from Mary Berry Cooks recipe book, these puddings are baked to perfection - and come out the perfect height.
Aside from following Mary Berry's instructions, you also need to have a 12-hole deep bun tin or two four-hole Yorkshire pudding tins to make the ideal batch.
Making enough to serve up to six people, here's Mary Berry's Yorkshire puddings recipe.
Yorkshire puddings
- Serves: six people
- Prep: less than 30 mins
- Cooks in: 10 to 30 mins
- 100g plain flour
- Quarter tsp salt
- Three large free-range eggs
- 225ml milk
- Four tbsp sunflower oil
Preheat the oven to 220C (200C fan/gas seven). 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. Pour the mixture into a jug.
Measure a teaspoon of oil into each hole of a 12-bun tray, or a tablespoonful into each hole of a four-hole tin. Transfer to the oven for five minutes, or until the oil is piping hot.
Carefully remove from the oven and pour the batter equally between the holes or the tin.
Return the batter quickly to the oven and cook for 20 to 25 minutes, or until golden-brown and well-risen. Serve immediately.
Best paired with roast potatoes, green vegetables, mash, meat and gravy.
