Yorkshire puddings are the ultimate roast dinner component to mop up gravy and all the trimmings, but it’s hard to do when they’re overcooked.
Though it can seem impossible to achieve a perfectly golden exterior when making Yorkies from scratch, British chef Jamie Oliver claimed that it’s easy with the right recipe.
As shared on the cooking tutorial platform, Yes Chef, his foolproof method gives balanced and delicious results every time.
Described as “the perfect roast dinner side”, Jamie’s Yorkshire puddings require just four ingredients.
And the best part is, the tear-and-share recipe is so simple it’s easy for even the most amateur home cook to master.
Method
Start by pouring the milk into a large mixing bowl then sieve in the flour. Follow by cracking the eggs into the same bowl and season with a small pinch of sea salt.
Add in 50ml of cold water then whisk vigorously to form a thick, smooth batter.
Pour this into a clean jug and leave it in the fridge to “relax” until needed. Jamie noted that he prefers to make his the night before, so leaves the batter in the fridge overnight.
When it’s almost time to cook the Yorkshire puddings, preheat the oven to 200C/400F/ gas 6. Drizzle a roasting tray with four tablespoons of vegetable oil or spoon the beef onto it.
This recipe makes one large Yorkshire pudding sheet, so there’s no need to use a pan with individual moulds.
Pop the roasting tray into the hot oven until spitting hot, then quickly and carefully remove the oiled tray from the oven. Pour in the batter and return to the oven to cook for 35 minutes, or until “puffed up and golden”.
Jamie warned: “Don’t be tempted to open the oven door during this time”.
When ready to serve, remove the Yorkshire pudding sheet and place it onto a serving board, then tear or slice it into portions.
