Impress your guests with Jamie Oliver’s delicious and fluffy Yorkshire Pudding Recipe. Made with a simple mixture of eggs, milk, and flour, this classic British side dish is the perfect accompaniment to roasted meats, gravy, and vegetables. Give it a try and elevate your next Sunday roast.
Yorkshire Pudding
Jamie Oliver’s Yorkshire pudding is a classic British dish that is typically served as a side dish with roasted meat and gravy. It is made by pouring a batter made from eggs, flour, milk, and salt into a hot dish with melted fat and baking it until it puffs up and turns golden brown. The result is a crispy, light, and fluffy pudding that is perfect for soaking up gravy and other sauces.
In Jamie Oliver’s recipe, he adds a little bit of baking powder to the batter to help it rise and gives it a lighter, fluffier texture. He also suggests using a hot roasting tray to cook the Yorkshire pudding, as this will give it a crispy exterior and prevent it from becoming soggy.
Jamie Oliver’s Yorkshire pudding is a simple yet delicious dish that is perfect for Sunday roasts or other special occasions. It is easy to make and can be prepared ahead of time, making it a convenient and crowd-pleasing addition to any meal.
Overall, Jamie Oliver’s Yorkshire pudding is a classic British dish that is well-loved for its crispy, light, and fluffy texture. With its simple ingredients and easy-to-follow recipe, it is a must-try dish for anyone who loves traditional British cuisine.
What is the trick to Yorkshire pudding?
The key to making good Yorkshire pudding is to have the batter mix be well combined and the oven be hot enough to cook the pudding quickly so it rises properly. Another important factor is having a good fat in the baking tin to ensure the pudding does not stick and cook evenly. The batter should also rest for a short while before baking to allow the gluten to develop.
What is the best oil to use for Yorkshire puddings?
The best oil to use for Yorkshire puddings is one with a high smoke point, such as beef tallow, vegetable oil or sunflower oil. This is because the oil needs to be heated to a high temperature in the oven before the batter is added, so that the pudding can quickly start cooking and rise properly. Oils with a low smoke point, such as olive oil, are not recommended as they can burn and affect the flavor of the pudding.
Is it better to make Yorkshire pudding batter in advance?
Do find that making the batter in advance and allowing it to rest for a while before cooking can improve the texture and rise of the pudding. When the batter is allowed to rest, the gluten has time to develop, which can lead to a lighter and more tender pudding. On the other hand, some people find that the batter should be used as soon as it is made to ensure the best results. If you do decide to make the batter in advance, keep it covered in the fridge until you are ready to use it.
Is it better to use butter or oil for Yorkshire puddings?
Both butter and oil can be used to make Yorkshire puddings, and each has its own pros and cons.
Butter can add flavor to the pudding, but it has a low smoke point, which means it can burn easily and affect the flavor of the pudding. It is best used in combination with oil to balance out its lower smoke point.
Oil, such as vegetable or sunflower oil, has a high smoke point, which makes it a good choice for cooking the pudding at a high temperature without burning. It does not add much flavor, but it can ensure the pudding does not stick to the tin and cook evenly.
Ultimately, the best oil to use for Yorkshire puddings is one with a high smoke point that does not have a strong flavor that might overpower the pudding. Beef dripping can also be used, as it has a high smoke point and adds a rich, meaty flavor to the pudding.
Beste Yorkshire Pudding Recipe
Servings: 4 Preparation: 15 minutes Cooking time: 25 minutes Calories: 214 Fat: 11.3g
Ingredients
- 175g plain flour
- 3 large eggs
- 150ml whole milk
- 150ml cold water
- salt and pepper
- oil or beef dripping, for the tin
Instructions
- Preheat your oven to 220°C/200°C fan/gas 7.
- Sift the flour into a large mixing bowl and season with a pinch of salt and pepper.
- Whisk the eggs in a separate bowl, then slowly pour in the milk, water, and oil or beef dripping.
- Make a well in the center of the flour and pour in the egg and liquid mixture. Whisk everything together until you have a smooth batter.
- Allow the batter to rest for 30 minutes.
- Pour a little oil or beef dripping into each hole of a muffin tin and place the tin in the oven to heat up for 5-10 minutes.
- Remove the tin from the oven, pour the batter evenly into each hole and return the tin to the oven. Bake for 20-25 minutes, or until the puddings are golden and risen.
- Serve hot with gravy, roast beef, and vegetables.
Nutrition:
214 calories
11.3 grams fat
6.7 grams of protein
19.8 grams of carbohydrates
2.1 grams of fiber
0.9 milligrams of iron
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Ingredients
- 175g plain flour
- 3 large eggs
- 150ml whole milk
- 150ml cold water
- salt and pepper
- oil or beef dripping
Instructions
- Preheat your oven to 220°C/200°C fan/gas 7.
- Sift the flour into a large mixing bowl and season with a pinch of salt and pepper.
- Whisk the eggs in a separate bowl, then slowly pour in the milk, water, and oil or beef dripping.
- Make a well in the center of the flour and pour in the egg and liquid mixture. Whisk everything together until you have a smooth batter.
- Allow the batter to rest for 30 minutes.
- Pour a little oil or beef dripping into each hole of a muffin tin and place the tin in the oven to heat up for 5-10 minutes.
- Remove the tin from the oven, pour the batter evenly into each hole and return the tin to the oven. Bake for 20-25 minutes, or until the puddings are golden and risen.
- Serve hot with gravy, roast beef, and vegetables.
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