I Tried Mary Berry's Secret To The Tallest Yorkshire Puddings, And I'm Never Going Back

Eggs and flour on the left: Yorkshire puddings on the right

On paper, Yorkshire puddings seem almost laughably easy; mix egg, flour, and milk together, pour it into sizzling oil, and wait. Tall, fluffy, oven-roof-hitting wonders should soon appear. 

Except it doesn’t always work that way, does it? I’ve had many roast dinner disasters in the past; flat, anaemic pucks of carbs are too easy to make.

In times like these, I turn to Mary Berry, whose scone tips, 15-minute lemon curd recipe...