Mary Berry names one ingredient that makes Yorkshire puddings 'taller and tastier'

Yorkshire pudding fans, rejoice! The queen of baking Mary Berry has let slip the ultimate tip for achieving that perfect balance of crispy and fluffy in your homemade Yorkshires: just pop an extra egg into your batter.

In her 'Family Sunday Lunches' cookbook, Mary reveals how she's tweaked her recipeover time, saying: "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."

It's all about the eggs – they're the secret agents that trap air and steam, giving your puddings that majestic rise. As reported by the Express, not only does this additional egg give your puds a height boost, but it also infuses them with a richer taste and a more golden hue.

So, if you're after Yorkshire puddings that'll make your Sunday roast proud, look no further. In other related news, find outMarry Berry's 'unusual' ingredient for her chilli con carne recipe.

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Ready to whip up the perfect Yorkshire puddings? Here's what you'll need:

Ingredients

• 100g of plain flour
• Three large eggs
• 225ml of semi-skimmed milk
• 125ml of sunflower oil
• 1/4 tsp of salt

Kitchen equipment required

• 12-hole muffin or cupcake tray
• Electric hand-held mixer (optional)

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And here's how to do it

• Crank your oven up to 220C (Fan 200C or Gas 7). Then, sift the flour and salt into a bowl, then form a well in the middle.
• Crack the eggs into the well, add a splash of milk, and start whisking, gradually incorporating the rest of the milk until you've got a smooth batter that pops with bubbles on top. For the best results, give it a whirl with an electric hand mixer, and you're all set for pudding perfection.
• Once your batter is prepped, pour it into a jug. If you fancy getting ahead of the game, you can whip up the Yorkshire pudding mix a couple of hours in advance and stash it in the fridge until you're ready to get cooking.
• Next, drizzle a tablespoon of oil into each compartment of a 12-hole tray, then whack it in the oven for about five minutes until the oil is sizzling hot.
• When the timer dings, carefully extract the tray from the oven (mind those fingers!) and evenly distribute the batter among the holes. Pop the tray back in the oven and let it do its thing for 20 to 25 minutes. Resist the urge to peek – opening the oven door could cause your Yorkshires to flop.
• Once your golden beauties have puffed up nicely, whip them out of the oven and serve straight away.