Jamie Oliver said his “failsafe” method will guarantee gorgeous giant Yorkshire puddings for your roast dinner.
Traditionally served on Sundays, many people couldn’t imagine a lovely roast dinner without Yorkshire puddings.
“Give this failsafe giant tray-baked version a try,” said the enthusiastic chef, adding his Yorkshire puddings gives the “wow” factor.
Taking less than half an hour to put together, the recipe only requires four simple ingredients.
Here’s how to make Jamie Oliver’s perfectly golden Yorkshire puddings that everybody will love.
Yorkshire puddings
Serves: eight people
Ingredients
- 150g plain flour
- 150ml whole milk
- Four large eggs
- Vegetable oil
Method
Place the flour, milk and a pinch of sea salt into a bowl, crack in the eggs, add 50ml of cold water and whisk vigorously to a smooth batter.
Pour into a jug and place in the fridge (overnight will be ideal, but a few hours will do).
To cook the Yorkshire pudding
Preheat the oven to 200C (400F/gas six). Drizzle four tablespoons of vegetable oil or beef fat into a roasting tray, and place in the oven to get hot.
Jamie Oliver added: “Make sure that the shelf is lowered so the Yorkshire has room to rise.”
Once hot, carefully remove the oiled tray from the oven, pour in the batter and return to the oven to cook for 25 minutes, or until puffed up and golden.
The chef added that it’s key you don’t open the oven door again until you’re ready to serve the Yorkshire pudding, which can be torn into portions.
