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Yorkshire Pudding is one of the most popular classic British side dishes with a centuries-old history. When I came across Jamie Oliver’s Yorkshire pudding recipe, I knew I had to try it, and now I’m excited to share it with you all.
As the name suggests, Yorkshire Pudding originates from Yorkshire, England, where it was initially called dripping pudding. I was delighted to learn that cooks made it by placing a pan of batter over the fire with meat roasting on a rack above, allowing the meat’s juices and fats to drip into the batter and add flavor and color.
Growing up, I always looked forward to Sunday roasts, when my grandmother would make these irresistible golden puffs. Fast-forward to today, and I still hold those memories dear. I strive to recreate that magic in my kitchen. That’s how I stumbled upon Jamie Oliver’s Yorkshire Pudding recipe, and it has helped me keep the tradition alive ever since.
I love this recipe mainly because of its simplicity. You just need some basic ingredients and equipment to bring it to life. Plus, getting the timing and technique right is key, but don’t worry—I’m here to help you with that.
What's In The Post
Equipment Required
- Muffin Tin or Yorkshire Pudding Tray: A dedicated Yorkshire pudding tray is ideal, but a regular muffin tin works just as well.
- Measuring Jug: Accuracy is critical in baking, so I recommend having an excellent measuring jug handy to help you get the quantities right.
- Whisk: A whisk is sufficient, but if you have an electric mixer, it can make the batter preparation quicker and easier.
- Oven Mitts: I’d suggest always using oven mitts to handle hot trays.
- Large Mixing Bowl: Make sure you use a large bowl to mix all ingredients smoothly.
- Serving Plate: I prefer using a serving plate to present the Yorkshire Puddings, making them look as good as they taste.
Jamie Oliver Yorkshire Pudding Ingredients & Substitutions
Jamie Oliver Yorkshire Pudding Ingredients & SubstitutionsNote: The listed ingredients will make two servings of Yorkshire pudding. Adjust the quantities accordingly if you wish to make more or fewer portions.
- 100 Grams Of Plain Flour: If you’re out of plain flour, I recommend using self-raising flour, which may alter the texture slightly.
- 100 Ml Of Milk: Whole milk gives the best results, but you can also use semi-skimmed if that’s what you have.
- 2 Large Free-Range Eggs: If you don’t have access to free-range, any fresh eggs will work just fine.
- 1 Teaspoon Vegetable Oil: Use vegetable oils with high heat points, such as avocado, rapeseed, sunflower, etc.
- ½ Teaspoon Salt
- ½ Teaspoon Pepper
Preparation And Cooking Time
| Preparation Time | Cooking Time | Total Time |
|---|---|---|
| 10 Minutes | 25 Minutes | 35 Minutes |
How To Make Jamie Oliver Yorkshire Pudding
Step 1- Start beating the eggs until they’re smooth and slightly frothy.
Step 2- Pour in the milk and mix well with the eggs.
Step 3- Gradually add the flour. I recommend sifting it in for a smoother batter consistency.
Step 4- Sprinkle in a pinch of Salt.
Step 5- Add a dash of pepper for a little extra flavor. Mix well and let the batter rest.
Step 6- Meanwhile, pour a little oil into each compartment of your tin or tray. Preheat it in the oven for about 15 minutes until the oil is piping hot.
Step 7- Carefully pour the batter evenly into the preheated molds.
Step 8- Put the tray back in the oven.
Step 9- Bake at 190°C for about 20-25 minutes until the puddings are puffed up and golden brown.
Step 10- Your Jamie Oliver Yorkshire Pudding is ready.
Expert Tips That I Recommend
Expert Tips That I Recommend- I recommend incorporating finely chopped fresh herbs like thyme or rosemary into the batter to add a delightful twist. They complement roasts perfectly and add an aromatic flair.
- I love grating fresh Parmesan cheese into the batter for a savory twist. It melts perfectly during baking, adding a delicious depth of flavor.
- To add a touch of luxury, I enjoy drizzling truffle oil into the batter. It brings a subtle, earthy richness that pairs beautifully with roasted meats.
- After adding oil to the tin, I recommend letting it heat till it reaches a smoking point before adding the batter.
- If you want the puddings to have a better structure with a high rise, I suggest swapping bread flour for plain flour.
- I prefer baking the puddings on the top shelf in the oven for an even crispier texture.
FAQs About Jamie Oliver Yorkshire Pudding
Why didn’t your Yorkshire puddings rise?
Your Yorkshire puddings might not rise for a few reasons: the batter may not have rested long enough, the oven might not have been hot enough, or the oil in the tin wasn’t adequately heated. Make sure these conditions are met to help achieve that perfect rise.
Can you make the batter ahead of time?
Yes, you can prepare the batter up to a day in advance. Just keep it covered in the fridge. Allow the batter to come to room temperature, and give it a good whisk before pouring it into the hot oil.
How can you prevent your puddings from sticking to the tin?
To prevent the pudding from sticking to the mold, ensure the oil is hot enough before pouring the batter. Also, avoid opening the oven door too often during baking, which can cause them to deflate or stick.
Why did your Yorkshire puddings turn out flat instead of fluffy?
Flat puddings can result from overmixing the batter or not giving it adequate time to rest. Follow the recipe carefully and gently mix the batter for a fluffy texture.
What can you do if the oil smokes when pouring the batter into the molds?
If the oven temperature is too high, the oil may smoke. In such cases, reduce the heat, as hot oil can burn your batter. Allow it to cool, or start over with fresh, cooler oil at medium heat. For extra safety, use an oil with a high smoke point, like vegetable or sunflower oil.
Nutritional Information
While delicious, Jamie Oliver Yorkshire Pudding is higher in calories and fat, making it a moderately healthy option. It’s best enjoyed in moderation as part of a balanced diet.
For your reference, below are the exact nutritional values for this recipe.
| Calories | 73 kcal |
| Fat | 4.3 g |
| Sugar | 0.5 g |
| Carbohydrates | 6.9 g |
| Protein | 2.3 g |
Unfortunately, this recipe isn’t suitable for vegan or gluten-free diets. The high carb content of flour also makes it less compatible with a keto diet.
Recipe Variations For Different Diets
- Vegetarian Diet: Unfortunately, eggs are essential for this recipe, as they help the batter hold its shape, and without them, the puddings would turn out dense and flat. So, if you’re a vegetarian who doesn’t eat eggs, this recipe might not be for you. But if you eat eggs and like veggies, I recommend adding roasted vegetables like onions, peppers, or mushrooms to the batter for delicious and satisfying puddings.
- Dairy-Free Diet: I suggest substituting milk with unsweetened plant-based alternatives such as almond or oat milk for those avoiding dairy.
Storing And Reheating This Recipe
Storing –
- In The Refrigerator: I recommend storing any leftover Yorkshire Puddings in an airtight container in the fridge. They will keep well for up to two days.
- In The Freezer: I suggest you let the puddings cool completely, then place them in a single layer on a baking sheet to freeze individually. Once frozen, you can transfer them to a freezer bag or airtight container. It will stay for up to three months this way.
Reheating –
- In The Oven: I recommend reheating the leftover Yorkshire puddings in a preheated oven (220°C/425°F) for a few minutes until crispy.
- In The Microwave: You can reheat single Yorkshire puddings on high power for 20-30 seconds. If they’re not quite there, I suggest heating them for another 10 seconds at a time to avoid making them soggy. They may not be as crispy as when reheated in the oven, but they will still be delicious.
What To Serve With This Recipe
Yorkshire Puddings are incredibly versatile and can be served with various dishes. Here are some suggestions:
- Roast Beef: The classic pairing. I love to serve Jamie Oliver Yorkshire Pudding with roast beef and rich gravy. The rich, savory gravy drizzled over the crispy puddings perfectly complements the tender slices of beef.
- Chicken Stew: One of my favorite ways to turn Yorkshire puddings into a satisfying main course is by filling them with a warm, hearty chicken stew. This combination transforms a simple stew into an impressive, comforting dish perfect for colder evenings. You can also switch out the chicken for beef stew, creating a rich and flavorful meal that the whole family will love.
- Canapés: If you’re looking for a party snack, I suggest making bite-sized Yorkshire puddings filled with various toppings. Smoked salmon paired with cream cheese and a sprinkle of fresh dill creates a delicate and flavorful bite. Another favorite of mine is caramelized onions with goat cheese, which offers a delightful combination of sweetness and tanginess.
- Roasted Vegetables: Sometimes, I love filling them with a medley of roasted vegetables, such as bell peppers, zucchini, and cherry tomatoes, all tossed in a light olive oil dressing. To elevate the dish, you can also add a creamy mushroom sauce that perfectly complements the crispy puddings.
- Dippers: If you wish to enjoy the Yorkshire puddings as a casual snack, You can also make bite-sized ones and serve them warm with dips like hummus, salsa, or melted cheese. Salsa adds a fresh and tangy flavor, while melted cheese offers a rich and comforting taste.
Printable Version
Jamie Oliver Yorkshire Pudding Recipe
Author : Ashwini Rakhe
Serving : 4
Calories : 73 kcal
Total time : 35 minutes mins
Yorkshire Pudding is one of the most popular classic British side dishes with a centuries-old history. When I came across Jamie Oliver's Yorkshire pudding recipe, I knew I had to try it, and now I'm excited to share it with you all.
5 from 2 votes
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Ingredients
- 100 grams Plain Flour
- 100 ml Milk
- 2 large Free-Range Eggs
- 1 teaspoon Vegetable Oil
- 1/2 teaspoon Salt
- 1/2 teaspoon Pepper
Equipment
Muffin Tin or Yorkshire Pudding Tray
Measuring Jug
Whisk
Oven Mitts
Large Mixing Bowl
Serving Plate
Instructions
Start beating the eggs until they’re smooth and slightly frothy.
Pour in the milk and mix well with the eggs.
Gradually add the flour. I recommend sifting it in for a smoother batter consistency.
Sprinkle in a pinch of Salt.
Add a dash of pepper for a little extra flavor. Mix well and let the batter rest.
Meanwhile, pour a little oil into each compartment of your tin or tray. Preheat it in the oven for about 15 minutes until the oil is piping hot.
Carefully pour the batter evenly into the preheated molds.
Put the tray back in the oven.
Bake at 190°C for about 20-25 minutes until the puddings are puffed up and golden brown.
Your Jamie Oliver Yorkshire Pudding is ready.
Prep Time : 10 minutes mins
Cook Time : 25 minutes mins
Total Time : 35 minutes mins
Cuisine : British
Course : Chef’s Delight
Nutrition
Serving : 1Portion | Calories : 73kcal | Carbohydrates : 6.9g | Protein : 2.3g | Fat : 4.3g | Sugar : 0.5g
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Conclusion
Jamie Oliver’s Yorkshire Pudding recipe is a wonderful addition to any meal, and I enjoy making it every time. The process is straightforward, and with the right tips and tricks, you can make perfect Yorkshire puddings.
I’ve tried and tested this recipe numerous times, which always impresses me. The joy of watching those puddings rise and puff up in the oven is truly satisfying.
If you enjoyed this recipe, remember to check out the other recipes I’ve shared. Your feedback is always appreciated, so feel free to comment below or share your tips and experiences. Until next time!
