Easy Yorkshire pudding recipe | Jamie Oliver recipes (2024)

FAQs

Easy Yorkshire pudding recipe | Jamie Oliver recipes? ›

Whisk together the eggs, milk, and plain flour until smooth, and the batter coats the back of the spoon. Add a pinch of salt. 2. Fill each cup in the cupcake tin with 1cm of sunflower oil, and place into the preheated over for 15minutes.

Whisk together the eggs, milk, and plain flour until smooth, and the batter coats the back of the spoon. Add a pinch of salt. 2. Fill each cup in the cupcake tin with 1cm of sunflower oil, and place into the preheated over for 15minutes.

You can make the batter up to 24 hours ahead, or use it straight away. If making ahead, cover and chill. Heat oven to 230C/210C fan/gas 8. Pour a little vegetable or sunflower oil into each hole of a muffin tray and heat for at least 10 minutes until hot.

WINNER: M&S 6 Yorkshire Puddings

These golden Yorkshire puddings have the slightly sweet, doughy smell of fried batter. Their savoury, bready taste has a touch of the sweetness too and they're the perfect carrier for a meaty main and rich gravy.

What consistency should Yorkshire pudding mix be? For perfect Yorkies, you need a consistency of heavy cream, so really quite runny but not milk-runny. To make sure you achieve this I suggest pouring half of the liquid in and then slowly adding more until you reach the consistency.

There is a secret to every Yorkshire pudding recipe when it comes to getting Yorkshire puddings to rise properly. In fact there are two. The first is to let the batter rest once you've mixed and the second is to heat your tin and beef dripping so it's piping hot when you do pour the batter in.

Remember to (carefully) flip

Another top tip from Adam: to avoid soggy bottoms, try flipping your Yorkshire puddings two-or-three minutes before the end of cooking time. It will dry the bottoms out and ensure you get a nice, even crunch. But remember to flip them carefully, using a utensil; they'll be boiling hot!

Let your batter rest

Our no-fail yorkies recipe recommends transferring your batter to a jug after mixing, then leaving it to rest for at least 15 minutes. If you leave your batter to rest overnight, as is the case in our mushroom yorkshires recipe, make sure you give it a good stir before cooking.

This needs to get to the exact temperature and be piping hot to ensure the maximum sizzle for the maximum rise in those puds! The oven temperature you'll need is around 220oC / 200oC Fan. What oil is best for Yorkshire puddings? We believe that a cold pressed Rapeseed Oil is the best oil for the job.

History. The popover is an American version of Yorkshire pudding and similar batter puddings made in England since the 17th century, The oldest known reference to popovers dates to 1850. The first cookbook to print a recipe for popovers was in 1876.

What is so special about Yorkshire pudding? ›

History. When wheat flour began to come into common use for making cakes and puddings, cooks in northern England (Yorkshire) devised a means of making use of the fat that dropped into the dripping pan to cook a batter pudding while the meat roasted.

Pudding dishes are mainly made with flour and have a cake-like consistency. Other savoury puddings include – steak and kidney pudding and suet pudding. The Yorkshire Pudding is a baked pudding made from a batter of eggs, flour and milk or water.

Preheat oven to 425°F. Put 1 teaspoon of the oil (or beef drippings) into each section of a 12-hole Yorkshire pudding tray or muffin tray and put into the oven on the top shelf until very hot, almost smoking.

Yorkshire pudding batter has just three ingredients – milk, eggs and flour – but the addition of water can make the finished result puffy and light. The fat content of the milk and eggs brings richness, but it's the water that helps them crisp up.

And room temperature batter is ideal

Room temperature vs cold batter: if your batter is at room temperature when it hits the hot pan, you will get a better rise with a crispier hollow pudding. If your batter is cold, your Yorkshires will be slightly more dense inside but with that perfect gravy-pooling cup shape.

A common fault that results in flat yorkshires is not having things hot enough. The oven needs to be very hot, and you need to use a metal dish with fat or oil that is hot enough to sizzle when you pour the mixture in. Get it straight into the oven and do not open the door for the duration of the cooking time.

Use a fat that will get hot enough to puff up the yorkies. Olive oil isn't the best choice, but sunflower or vegetable oil reach a higher temperature, which is essential for achieving the maximum reaction when the batter is added.

One of Jamie's favourite olive oils comes from the Petrolo estate in South-Eastern Chianti, Tuscany.

Oliver's Olive Oil sources the finest Extra Virgin Olive Oils and Balsamic & Vinegars from the freshest and highest quality international olive cultivators. Giving you the best EVOO experience possible, try some of our great tasting pairing combinations!

Oils high in polyunsaturated fats, such as sunflower and seed oils, degrade most easily. Oils high in monounsaturated fats like olive oil or rapeseed oil, are better for heating than polyunsaturated oils as they produce fewer aldehydes.