Jamie Oliver’s Yorkshire Pudding is the perfect accompaniment to a classic Sunday roast. With its crisp, golden exterior and light, airy center, this traditional British dish is a must-have at the dinner table. Made with just a few simple ingredients—eggs, flour, milk, and vegetable oil—Yorkshire pudding is quick and easy to make, yet incredibly satisfying. Whether you're pairing it with roast beef or enjoying it with gravy, Jamie’s recipe guarantees a perfectly puffed, crispy pudding every time.
Why Everyone Will Love This Recipe
What makes Jamie Oliver’s Yorkshire Pudding so irresistible is its crispness on the outside and its light, fluffy texture on the inside. The combination of hot oil in the tray and the batter creates a rise that results in a beautifully airy center and crispy edges. The simplicity of the ingredients means that it’s easy to prepare, and it’s perfect for any roast dinner, from a hearty beef roast to a more casual chicken dinner. It’s the ultimate comfort food, and with Jamie’s method, you can make it at home without any fuss.
What Is Jamie Oliver’s Yorkshire Pudding?
Yorkshire Pudding is a traditional British side dish that’s often served alongside roast meats, especially in Yorkshire, where it originated. Made from a simple batter of eggs, flour, milk, and a pinch of seasoning, Yorkshire pudding is baked in hot oil until it puffs up and turns golden brown. Jamie Oliver’s version of this recipe is simple to follow and results in light, crispy puddings every time.
Cooking Tips
- Preheat the oil: The key to getting a perfect Yorkshire pudding is to make sure the oil is hot before you add the batter. This helps the batter rise and creates a crisp, golden crust.
- Don’t open the oven door: During baking, avoid opening the oven door, as this can cause the puddings to deflate.
- Use a cupcake tin: Using a standard cupcake tin ensures that each Yorkshire pudding bakes evenly, with perfectly crisp edges and a light center.
- Serve immediately: Yorkshire puddings are best served right out of the oven, while they’re still puffy and crispy.
Frequently Asked Questions
Can I make the batter ahead of time?
Yes, you can prepare the batter up to 1 hour in advance and store it in the fridge. Just make sure to stir it well before pouring it into the hot oil to ensure it rises properly.
Can I use a different type of fat instead of vegetable oil?
While vegetable oil is commonly used for Yorkshire pudding, you can also use goose fat or beef dripping for extra flavor, especially if you’re serving it with roast beef.
Can I make Yorkshire puddings in a different pan?
Yes! While Jamie’s recipe uses a standard cupcake tin, you can use a larger baking dish or even a muffin tin to make bigger puddings. Just adjust the baking time slightly if you change the pan size.
How do I store leftovers?
Yorkshire puddings are best served fresh. However, if you have leftovers, store them in an airtight container at room temperature for up to 2 days. Reheat in a hot oven (about 200°C/400°F) for 5-10 minutes to restore their crispiness.
How to Store
Store leftover Yorkshire puddings in an airtight container at room temperature for up to 2 days. Reheat in the oven for the best texture.
How to Freeze
To freeze, place the cooled Yorkshire puddings in a freezer-safe bag or container and freeze for up to 1 month. To reheat, bake from frozen in a preheated oven at 200°C/400°F for 10-15 minutes.
Ingredients
- 1 tablespoon vegetable oil
- 2 large free-range eggs
- 100g plain flour
- 100ml milk
- A pinch of salt and pepper
Step-by-Step Instructions
- Preheat the oven: Preheat your oven to 225°C/425°F (gas mark 9). Lightly grease a 12-compartment cupcake tin with 1 tablespoon of vegetable oil. Place the tin in the oven for 10-15 minutes to get the oil hot.
- Make the batter: In a medium bowl, beat the eggs, flour, milk, and a pinch of salt and pepper together until light and smooth. The batter should be slightly runny.
- Add the batter to the hot tin: Carefully remove the tin from the oven once the oil is hot. Pour the batter evenly into the 12 compartments of the tin, filling them about halfway.
- Bake the Yorkshire puddings: Return the tin to the oven and bake for 12-15 minutes, or until the puddings are golden brown and have risen. Avoid opening the oven door during baking to prevent the puddings from deflating.
- Serve: Once baked, serve the Yorkshire puddings immediately while they’re still hot and crispy. They make a perfect side dish for roast dinners, especially when paired with gravy.
;Resize,width=767;)
