Jamie Oliver said his ‘fail-safe’ method guarantees great Yorkshire giant puddings at a roast dinner.
Traditionally served on Sundays, many people couldn’t imagine a lovely roast dinner without Yorkshire puddings.
“Try this fail-safe giant tray-baked version,” said the enthused chef, adding that his Yorkshire pudding gives a “wow”.
It takes less than half an hour to assemble, and the recipe only requires four simple ingredients.
Here’s how to make Jamie Oliver’s perfectly golden Yorkshire puddings that everyone loves.
Yorkshire puddings
Serves: eight people
Ingredients
- 150 g plain flour
- 150 ml whole milk
- Four big eggs
- Vegetable oil
Method
Put the flour, milk and a pinch of sea salt in a bowl, break the eggs, add 50 ml of cold water and beat vigorously into a smooth dough.
Pour into a pitcher and refrigerate (overnight is ideal, but a few hours will do).
Cook Yorkshire pudding
Preheat the oven to 200 degrees (400 F/gas six). Drizzle four tablespoons of vegetable oil or beef fat on a baking sheet and put in the oven to warm up.
Jamie Oliver added: “Make sure the shelf is lowered to give Yorkshire room to rise.”
When it’s hot, carefully remove the oiled sheet from the oven, pour in the batter and return to the oven to bake for 25 minutes or until puffed and golden brown.
The chef added that it is important not to open the oven door again until you are ready to serve the Yorkshire pudding, which can be torn into portions.