Description
Yorkshire pudding is a traditional English dish made from a batter consisting of eggs, flour, and milk. The batter is baked in the oven until it rises and becomes golden and crispy on the outside while remaining soft and airy inside. Jamie Oliver’s version uses 3 eggs for a rich and fluffy texture, making it the perfect addition to any Sunday roast or festive meal.
Ingredients
Scale
- 3 Large Eggs: The base of the batter for fluffiness and structure.
- 125g Plain Flour (about 1 cup): Provides the body for the pudding.
- 150ml Milk (about 2/3 cup): Whole milk works best for a rich batter, but semi-skimmed can also be used.
- Pinch of Salt: Enhances the flavor of the batter.
- Vegetable Oil or Dripping: For greasing the muffin tin to help the puddings rise and crisp up.
Instructions
- Preheat the Oven: Set your oven to 220°C (425°F) or gas mark 7. Place the muffin tin in the oven while it preheats so it gets hot.
- Prepare the Batter: In a mixing bowl, whisk together the eggs, flour, and a pinch of salt until smooth and lump-free.
- Add the Milk: Gradually whisk in the milk until you have a smooth, pourable batter. Set the batter aside to rest for about 15 minutes. Resting allows the gluten to relax, leading to a better rise.
- Heat the Oil: Once the oven is fully preheated, carefully remove the muffin tin and pour about 1 tablespoon of oil or dripping into each hole. Return the tin to the oven for 5 minutes until the oil is smoking hot.
- Add the Batter: Working quickly, pour the batter into each hole, filling them about halfway. The hot oil will help the puddings rise quickly.
- Bake the Puddings: Bake in the preheated oven for 20-25 minutes without opening the door. The Yorkshire puddings should be golden brown, puffed up, and crispy on the outside.
- Serve Immediately: Serve the Yorkshire puddings straight from the oven while they are still hot and crispy.