Yorkshire puddings are an essential component in any good Sunday roast – whether they’re accompanying roast beef, lamb, chicken, or pork.
With Jamie Oliver’s easy recipe these golden beauties come out delicious and striking the perfect balance of texture and flavour.
The crispy exterior gives a satisfying crunch, while the inside remains soft and light, almost like a savoury sponge.
And to make them you only need 30 minutes of your time and four simple ingredients—oil, flour, eggs and milk.
Sharing this “absolute classic” recipe on his official website, the renowned chef cautioned that if the oil is not hot enough the puddings won’t rise.
He added: “One of the main reasons why Yorkshires don’t rise is because the oil isn’t hot enough, so make sure it’s bubbling and sizzling as you pour your batter in.
“Make sure you aren’t over-filling the tin – fill each hole about a third or halfway up, any more and they may collapse through the weight of batter.”
Jamie Oliver’s easy Yorkshire pudding recipe
Ingredients
Vegetable oil
Two large free-range eggs
100g plain flour
100ml milk
Method
Preheat your oven to 225°C (425°F) or gas mark 9. Lightly oil each of the 12 cups in a cupcake tray with a small amount of vegetable oil. Place the tray in the oven for 10 to 15 minutes to heat the oil thoroughly.
In the meantime, whisk together the eggs, flour, milk, and a pinch of salt and pepper in a jug until the mixture is smooth and airy.
Once the oil is hot, carefully remove the tray from the oven and pour the batter evenly into the compartments.
Return the tray to the oven and bake for 12 to 15 minutes, or until the batter has risen and turned golden brown.
