There’s nothing quite like a roast dinner on a chilly day, especially when it’s complete with all the trimmings. And no traditional roast is truly complete without those glorious Yorkshire puddings. If you’re feeling adventurous and want to try your hand at making them from scratch, don’t worry – they’re surprisingly easy!
Jamie Oliver’s recipe for Yorkshire puddings is a classic for a reason. It uses just four ingredients you likely have in your pantry and delivers incredibly crisp and fluffy results. Jamie himself calls it an “absolute classic recipe” and claims his method is the key to achieving those perfect, gravy-soaking Yorkshire puddings.
This recipe will produce 12 Yorkshire puddings, enough to satisfy everyone at your Sunday dinner. Here’s what you’ll need:
Ingredients:
* Vegetable oil
* Two large eggs
* 100g plain flour
* 100ml milk
Method:
1. Preheat your oven to 225°C/425°F/gas 9. You’ll be using a cupcake tin to create your Yorkshire puddings. Add a small amount of vegetable oil to each compartment, filling them about a third or halfway up. Don’t overfill them, or the weight of the batter may cause them to collapse.
2. Place the tin in the oven for 10 to 15 minutes, allowing the oil to get really hot. This is a crucial step in achieving that crispy exterior.
3. While the oil is heating, whisk together the eggs, flour, milk, and a pinch of salt and pepper in a jug until the mixture is light and smooth.
4. Carefully remove the hot cupcake tin from the oven. Now, confidently pour the batter evenly into each compartment. Make sure it’s bubbling and sizzling as you pour in the batter, as this is essential for the Yorkshire puddings to rise properly.
5. Return the tray to the oven and cook for 12 to 15 minutes, or until the Yorkshire puddings are risen and golden brown. Remember, it’s important to never open the oven door during cooking, as this could cause them to deflate.
Now, get ready to enjoy those delicious, golden-brown Yorkshire puddings, perfect for soaking up all that delicious gravy. Happy cooking!
