Bero Yorkshire Pudding Batter Recipes

MARY BERRY'S YORKSHIRE PUDDINGS

Steps:

• Preheat the oven to 220C/200C Fan/Gas 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. This can be done with a wooden spoon, but is easier with an electric hand-held whisk. 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 4-hole tin, or 3 tablespoons into a roasting tin. Transfer to the oven for 5 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 20-25 minutes (35 if making the Yorkshire pudding in the roasting tin), or until golden-brown and well-risen. Serve immediately.

BEST YORKSHIRE PUDDINGS

Steps:

• Heat oven to 230C/fan 210C/gas 8.
• Drizzle a little sunflower oil evenly into two 4-hole Yorkshire pudding tins or two 12-hole non-stick muffin tins and place in the oven to heat through.
• To make the batter, tip 140g plain flour into a bowl and beat in 4 eggs until smooth.
• Gradually add 200ml milk and carry on beating until the mix is completely lump-free. Season with salt and pepper.
• Pour the batter into a jug, then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes.
• Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned.
• Serve immediately. You can now cool them and freeze for up to 1 month.

BERO PANCAKES

Steps:

• In a blender or food processor mix the milk eggs and salt. Add the flour in small amounts and mix each time to avoid lumps. The consistency should be about equal to single cream.
• Heat up the frying pan over a medium-high heat and add a bit of oil. When it beguins to smoke stir the batter and pour a thin layer over the bottom of the pan.
• When the air bubbles start coming through and most of the pancake has turned colour leaving a thin white coating turn the pancake over.
• For the second side wait a few seconds & then check to see to see if nice and golden. It's much easier to check the second side as you pancake is now one piece.
• Serve on a warm plate with either syrup & butter, sugar and lemon, or if you're going for a war years recipe vinigar & sugar.
• To freeze just stack between layers of baking paper. Slide into ziplock bag and freeze.

YORKSHIRE PUDDING POPOVERS

Steps:

• Preheat the oven to hot (425F/220C/Gas 7)
• Put a teaspoonful of oil or dripping in each of several muffin tins or, to be truly Yorkshire, a couple of tablespoonsful in a larger roasting tin and place in the oven until the fat is really hot and beginning to smoke. Meanwhile combine the rest of the ingredients and beat to form a batter of the consistency of double cream.
• If you wish you can add mixed dried herbs to add a savoury flavour.
• When the fat is smoking take the tin out of the oven and place it over a low light so that it doesn't cool as you add the batter.
• Pour in the batter If you're using muffin tins don't over fill.
• Remember that the puddings will rise and puff up.
• Put the tin back into the top of the oven as soon as possible and leave for about 20-25 minutes by which time they will be puffed up and crisp.
• When my grandmother used to make Yorkshire pudding to go with the Sunday roast we would eat it in the true Yorkshire way.
• That is, as a first course with just a savoury gravy poured over it. After all, the idea of Yorkshire pudding is to fill you up so that you don't want so much of the more expensive meat! If there was any of the pudding left over as a treat we kids would have it as a desert with Golden Syrup poured over it. Servings: 4 Ian Rice (Yorkshireman)

APPLE BATTER PUDDING

Steps:

• Preheat the oven to 220C/425°F.
• Make the batter by sifting the flour into a bowl with the salt, make a well in the centre and add the beaten egg and half of the milk.
• Whisk for a minute or two until no lumps remain then stir in the rest of the milk.
• Put the cooking fat into an oven proof dish and heat in the oven for 5 minutes.
• Working quickly, spread the apples evenly in the dish and pour over the batter mixture.
• Bake for 30-40 minutes until browned and well risen.
• Serve immediately with lashings of syrup and evaporated milk.
• Tip: Place the jar of syrup in a bowl of hot water and it should be easier to manage.