There’s no better comfort food than a roast dinner on a chilly day, and it’s not complete without a serving of Yorkshire puddings.
Fortunately, making them from scratch is a breeze, and Jamie Oliver’s recipe is a great place to start.
It requires just four common ingredients and couldn’t be simpler.
The celebrity chef describes his method as an “absolute classic recipe” that yields perfectly crispy and fluffy Yorkshire puddings, ideal for sopping up all that delicious gravy.
This recipe makes 12 Yorkshire puddings in just five easy steps, perfect for a Sunday roast.
Preheat your oven to 225C/425F/gas 9 and prepare a cupcake tin for your Yorkshire puddings.
Add a small amount of vegetable oil to each of the 12 compartments, filling them about a third to halfway full. Be careful not to overfill, as this can cause the Yorkshire puddings to collapse.
Place the tin in the oven for 10-15 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 light and smooth.
Carefully remove the tin from the oven and pour the batter evenly into each compartment. The mixture should bubble and sizzle as you pour it in – this is crucial for the Yorkshire puddings to rise properly.
Return the tray to the oven and allow it to bake for 12 to 15 minutes, or until they have risen and turned golden. It’s crucial not to open the oven door until the cooking time has elapsed, as this could cause them to deflate.
