Make this Yorkshire Pudding Recipe by Jamie Oliver to go with your roast beef dishes this holiday season. Yorkshire puddings made according to my recipe are light and airy on the outside and crisp on the inside; they are the ideal vehicle for soaking up the rich flavors of your beef drippings and gravy.
Prep time is only 5 minutes, baking time is only 30, and there are only 4 ingredients (plus salt and pepper, of course)!
Jamie Oliver Yorkshire Pudding Recipe
This Jamie Oliver Yorkshire Pudding recipe is one of my all-time favorite holiday dishes to prepare. These light and airy popovers are surprisingly delicious and simple to prepare. They go great with any kind of holiday meal you can think of because of how well they soak up the gravy and pan drippings.
This popover recipe is great for reducing holiday stress because it requires few ingredients and can be made in advance. You can rest assured that you’ll have a fantastic accompaniment with little work and no fuss.
Try this Yorkshire Pudding recipe from Jamie Oliver, and I guarantee you’ll become a lifelong fan. Tell me all about the special holiday meal it complements. Please inform me via email.
Can I Make The Yorkshire Pudding Batter Ahead Of Time?
Yorkshire pudding batter can be prepared up to 24 hours ahead of time. Allow the batter to come to room temperature before baking, then bake according to the recipe card instructions.
Is It Okay To Make Yorkshire Puddings With Self-raising Flour?
Self-rising flour should not be used in Yorkshire pudding recipes because it will produce flat puddings. To get the best results, make your Yorkshire pudding with only all-purpose plain flour.
How To Make Jamie Oliver Yorkshire Pudding?
- Preheat the oven to 400°F and place a sheet pan beneath the rack on which you intend to bake the Yorkshire puddings to catch any overflow.
- In a high-powered blender, combine the eggs, milk, flour, salt, and pepper. The finished product should resemble heavy cream. To blend the batter, you can also use a whisk.
- To grease the pan, pour just enough pan drippings or vegetable oil into each popover cup to cover the bottom of each cup.
- Heat the pan in the oven for 2 minutes before adding the batter.
- Remove the pan from the oven after 2 minutes and quickly (but carefully) pour the batter into the preheated cups. Fill each one about halfway.
- Place the pan in the oven without opening the oven door, or your puddings will deflate. Instead, keep the oven light on to keep an eye on the popovers.
- Bake for 30 minutes, or until puffed and golden brown. In the last 10 minutes of baking, they will puff to their highest height. Enjoy!
What To Serve With Yorkshire Puddings?
- Roast beef with all the trimmings
- Pan-Fried Cod
- Beef bourguignon
- Chicken And Sweet Potato
- Oxo roast potatoes
- Chicken Tagine
- Full English breakfast
- Baked Snapper
- Jam
- Bangers And Mash
- Lemon juice and sugar
- Potato Salad Without Mayo
- Sausages
Can Homemade Yorkshire Puddings Be Refrigerated?
Refrigerate leftover homemade Yorkshire puddings in an airtight container for 3 to 5 days. When you’re ready to eat them again, reheat them in the microwave or oven.
Can Yorkshire Puddings Be Frozen?
After baking, allow Yorkshire puddings to cool before placing them in an airtight container or freezer-safe bags and freezing for up to 2 to 3 months. The freezing date should be written on the label. Thaw in the refrigerator overnight before using, then reheat in the oven.
Recipe Tips
- Use a 9-by-13-inch baking dish to make a single massive Yorkshire pudding. Get the oven to 400 degrees Fahrenheit, grease the pan with 2 tablespoons of beef fat or vegetable oil, and then add the batter. Bake in accordance with the directions on the recipe card.
- Make a second batch with the extra batter and have it ready to go into the oven as you start to dig into the first.
- If you want perfectly fluffy popovers, you should let your batter sit out at room temperature for a while.
- Yorkshire puddings with the highest, fluffiest rise can be made only by preheating the pan, so don’t skip this step.
FAQ Section
What Is The Trick To Getting Yorkshire Puddings To rise?
The key to making Yorkshire puddings rise is to keep the batter at room temperature and to preheat the greased pan so that the rise begins immediately (even if you don’t see it!).
What Makes A Yorkshire Pudding Different From A Popover?
Popovers and Yorkshire puddings are essentially the same dishes, with the exception that popovers are made individually in a special popover pan. Both use water or milk, eggs, flour, and beef drippings or butter.
Is It Better To Eat Yorkshire Pudding With Milk Or Water?
Yorkshire puddings with milk have a richer flavor and a softer texture, while those with water have a crisper finish. It is up to personal preference whether you use milk or water, but I recommend milk for the flavor and texture it provides.
What Is The Best Oil To Use When Making Yorkshire Puddings?
Grease the pans for your Yorkshire puddings with pan drippings from a beef roast or vegetable oil. Olive oil is not advised.
How Do You Avoid Yorkshire Pudding Deflating?
Do not open the oven door during the baking time to prevent Yorkshire puddings from deflating; if you do, the puddings will collapse.
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Jamie Oliver Yorkshire Pudding Nutrition Facts
Amount Per Serving
- Calories 130
- Total Fat 7.2g
- Saturated Fat 1.4g
- Trans Fat 0.1g
- Cholesterol 65mg
- Sodium 135mg
- Potassium 77mg
- Total Carbohydrate 12g
- Dietary Fiber 0.3g
- Sugars 1.6g
- Protein 4.4g
- Vitamin A 2.8%
- Vitamin C 0%
- Calcium 3.5%
- Iron 2.5%
Nutrition Facts Source: Source
Jamie Oliver Yorkshire Pudding
Description
Make this Yorkshire Pudding Recipe by Jamie Oliver to go with your roast beef dishes this holiday season. Yorkshire puddings made according to my recipe are light and airy on the outside and crisp on the inside; they are the ideal vehicle for soaking up the rich flavors of your beef drippings and gravy.
Ingredients
Instructions
- Preheat the oven to 400°F and place a sheet pan beneath the rack on which you intend to bake the Yorkshire puddings to catch any overflow.
- In a high-powered blender, combine the eggs, milk, flour, salt, and pepper. The finished product should resemble heavy cream. To blend the batter, you can also use a whisk.
- To grease the pan, pour just enough pan drippings or vegetable oil into each popover cup to cover the bottom of each cup.
- Heat the pan in the oven for 2 minutes before adding the batter.
- Remove the pan from the oven after 2 minutes and quickly (but carefully) pour the batter into the preheated cups. Fill each one about halfway.
- Place the pan in the oven without opening the oven door, or your puddings will deflate. Instead, keep the oven light on to keep an eye on the popovers.
- Bake for 30 minutes, or until puffed and golden brown. In the last 10 minutes of baking, they will puff to their highest height. Enjoy!
Notes
- Use a 9-by-13-inch baking dish to make a single massive Yorkshire pudding. Get the oven to 400 degrees Fahrenheit, grease the pan with 2 tablespoons of beef fat or vegetable oil, and then add the batter. Bake in accordance with the directions on the recipe card.
- Make a second batch with the extra batter and have it ready to go into the oven as you start to dig into the first.
- If you want perfectly fluffy popovers, you should let your batter sit out at room temperature for a while.
- Yorkshire puddings with the highest, fluffiest rise can be made only by preheating the pan, so don’t skip this step.
Servings 6
- Amount Per Serving
- Calories 130
- % Daily Value *
- Total Fat 7.2g12%
- Saturated Fat 1.4g7%
- Trans Fat 0.1g
- Cholesterol 65mg22%
- Sodium 135mg6%
- Potassium 77mg3%
- Total Carbohydrate 12g4%
- Dietary Fiber 0.3g2%
- Sugars 1.6g
- Protein 4.4g9%
- Vitamin A 2.8 IU
- Vitamin C 0 mg
- Calcium 3.5 mg
- Iron 2.5 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.