Jamie Oliver’s Yorkshire Pudding with Water is a twist on the classic British side dish that replaces part of the milk with water, resulting in a lighter texture while still retaining the delicious puff and crispiness. This recipe is easy to follow and will give you perfect, golden Yorkshire puddings every time.
Jamie Oliver Yorkshire Pudding With Water
This version of the traditional Yorkshire pudding uses a mixture of milk and water, resulting in a lighter batter that still puffs up beautifully in the oven. The puddings are baked until golden brown, with a crispy exterior and soft, airy center. Traditionally served with roast beef and gravy, these puddings are a must-have for any roast dinner.
Other Popular Recipes
Why You Should Try This Recipe
- Lighter Texture: Using water makes the batter less dense while maintaining its signature rise.
- Quick to Prepare: The recipe is simple and uses minimal ingredients.
- Versatile Side Dish: Yorkshire puddings are perfect alongside any roast, from beef to chicken.
- Family Favorite: These puddings are sure to impress at Sunday roasts or special dinners.
- Budget-Friendly: With only a few inexpensive ingredients, this recipe is a great addition to any meal.
Ingredients Needed to Make Jamie Oliver Yorkshire Pudding With Water
- 3 Large Eggs: The base of the batter, provides structure and rise.
- 100g Plain Flour (about 3/4 cup): Forms the body of the pudding.
- 100ml Milk (about 1/3 cup): Adds richness.
- 100ml Water (about 1/3 cup): Lightens the batter for a fluffier texture.
- Pinch of Salt: Enhances flavor.
- Vegetable Oil or Dripping: To grease the muffin tin and ensure the puddings crisp up.
Equipment Needed
- Muffin tin or Yorkshire pudding tray
- Mixing bowl
- Whisk
- Measuring jug
- Oven
Instructions to Make Jamie Oliver Yorkshire Pudding With Water
- Preheat the Oven: Set your oven to 220°C (425°F) or gas mark 7. Place the muffin tin inside the oven as it heats up. This step is crucial as the tin needs to be very hot for the puddings to rise.
- Prepare the Batter: In a large mixing bowl, whisk together the eggs, flour, and a pinch of salt until smooth. There should be no lumps in the batter.
- Add the Milk and Water: Gradually whisk in the milk and water until the batter is smooth and of pouring consistency. Let the batter rest for at least 10-15 minutes. This resting period helps the batter develop for better puffing.
- Heat the Oil: Once the oven is fully preheated, remove the hot 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: Quickly but carefully pour the batter into the hot oil, filling each hole about halfway. The heat from the oil will help the puddings rise immediately.
- Bake the Puddings: Place the tin back in the oven and bake for 20-25 minutes without opening the door. The Yorkshire puddings should rise and turn golden brown with a crispy exterior.
- Serve Immediately: Yorkshire puddings are best served straight out of the oven while they’re hot and crispy. Enjoy them with your roast and gravy.
What Goes Well With Jamie Oliver Yorkshire Pudding With Water?
- Roast Beef: Yorkshire puddings are a traditional side dish to roast beef and gravy.
- Roast Chicken: These puddings are also great with roast chicken and vegetables.
- Gravy: Serve with warm gravy for a classic British accompaniment.
- Mashed Potatoes: Yorkshire puddings pair well with mashed potatoes and other hearty sides.
- Onion Gravy: Add a rich onion gravy for even more flavor.
Expert Tips for Making the Best Jamie Oliver Yorkshire Pudding With Water
To ensure perfect results for your Jamie Oliver Yorkshire Pudding With Water, keep these tips in mind:
- Preheat the Tin: A hot muffin tin and oil are essential for getting the perfect rise and crispy edges.
- Rest the Batter: Let the batter rest for 10-15 minutes before baking to improve texture and rise.
- Don’t Open the Oven Door: Keep the oven door closed during baking to avoid deflating the puddings.
- Use Hot Oil: The oil must be smoking hot before adding the batter to ensure a proper puff.
- Serve Immediately: Yorkshire puddings are best enjoyed fresh out of the oven for maximum crispiness.
Easy Variations of Jamie Oliver Yorkshire Pudding With Water
- Cheesy Yorkshire Puddings: Add grated cheddar or Parmesan cheese to the batter for a cheesy twist.
- Herbed Puddings: Stir in fresh herbs like thyme or rosemary for added flavor.
- Mini Puddings: Use a mini muffin tin to create bite-sized Yorkshire puddings, perfect for appetizers.
- Gluten-Free Option: Swap the plain flour for a gluten-free flour blend to make the recipe suitable for gluten-free diets.
Best Practices to Store Jamie Oliver Yorkshire Puddings
- Refrigerate Leftovers: Store any leftover puddings in an airtight container in the fridge for up to 2 days.
- Freeze for Later: Yorkshire puddings freeze well and can be stored in the freezer for up to 1 month. Reheat them in the oven for best results.
- Reheat in the Oven: To crisp them back up, reheat the puddings in a 180°C (350°F) oven for 5-10 minutes.
Best Practices to Reheat Jamie Oliver Yorkshire Puddings
- Reheat in the Oven: Place the puddings on a baking tray and reheat in a 180°C (350°F) oven for 5-10 minutes.
- Avoid the Microwave: Microwaving Yorkshire puddings can make them soggy, so it’s best to reheat them in the oven to maintain their crispiness.
How Can I Make Jamie Oliver Yorkshire Puddings Healthier?
- Reduce the Oil: Use less oil in the muffin tin for a lighter version.
- Use Skimmed Milk: Opt for skimmed or low-fat milk instead of whole milk to reduce the fat content.
- Lower the Salt: Reduce the amount of salt in the batter to make it healthier.
Nutrition Value (per serving)
- Calories: 130
- Fat: 6g
- Carbohydrates: 14g
- Protein: 5g
FAQs
Can I use water instead of milk in Yorkshire pudding?
Yes, you can use water instead of milk in Yorkshire pudding. Replacing some or all of the milk with water makes the puddings lighter, though they will still rise and crisp up beautifully. This method is perfect for those looking to make a lighter version of the traditional recipe.
Why are my Yorkshire puddings not crispy?
Yorkshire puddings may not turn out crispy if the oven or oil isn’t hot enough. Preheat the oven to a high temperature (at least 220°C or 425°F) and ensure the oil or dripping in the tin is smoking hot before pouring in the batter. This heat is essential to create a crispy exterior.
Can I freeze Yorkshire puddings?
Yes, Yorkshire puddings freeze well. After baking, let them cool completely and store them in an airtight container or freezer bag. They can be frozen for up to 1 month. Reheat them directly from frozen in a preheated oven at 180°C (350°F) for about 10 minutes until they are hot and crispy again.
How do I get my Yorkshire puddings to rise?
To help Yorkshire puddings rise, make sure the oven and oil in the muffin tin are very hot before adding the batter. Additionally, resting the batter for at least 10-15 minutes before baking allows the gluten to relax, helping the puddings rise higher in the oven. Avoid opening the oven door while baking to prevent them from deflating.
Final Words
The Jamie Oliver Yorkshire Pudding With Water Recipe is a light and delicious variation of the traditional Yorkshire pudding. Using a combination of water and milk gives the puddings a lighter texture while maintaining their classic rise and crispiness. These golden, puffed-up puddings are perfect for any roast dinner and are sure to impress your family and guests!
More By British Baking Recipes
Print
Jamie Oliver Yorkshire Pudding With Water
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 4 1x
- Category: Side Dish
- Method: Baking
- Cuisine: British
Description
This version of the traditional Yorkshire pudding uses a mixture of milk and water, resulting in a lighter batter that still puffs up beautifully in the oven. The puddings are baked until golden brown, with a crispy exterior and soft, airy center. Traditionally served with roast beef and gravy, these puddings are a must-have for any roast dinner.
Ingredients
- 3 Large Eggs: The base of the batter, provides structure and rise.
- 100g Plain Flour (about 3/4 cup): Forms the body of the pudding.
- 100ml Milk (about 1/3 cup): Adds richness.
- 100ml Water (about 1/3 cup): Lightens the batter for a fluffier texture.
- Pinch of Salt: Enhances flavor.
- Vegetable Oil or Dripping: To grease the muffin tin and ensure the puddings crisp up.
Instructions
- Preheat the Oven: Set your oven to 220°C (425°F) or gas mark 7. Place the muffin tin inside the oven as it heats up. This step is crucial as the tin needs to be very hot for the puddings to rise.
- Prepare the Batter: In a large mixing bowl, whisk together the eggs, flour, and a pinch of salt until smooth. There should be no lumps in the batter.
- Add the Milk and Water: Gradually whisk in the milk and water until the batter is smooth and of pouring consistency. Let the batter rest for at least 10-15 minutes. This resting period helps the batter develop for better puffing.
- Heat the Oil: Once the oven is fully preheated, remove the hot 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: Quickly but carefully pour the batter into the hot oil, filling each hole about halfway. The heat from the oil will help the puddings rise immediately.
- Bake the Puddings: Place the tin back in the oven and bake for 20-25 minutes without opening the door. The Yorkshire puddings should rise and turn golden brown with a crispy exterior.
- Serve Immediately: Yorkshire puddings are best served straight out of the oven while they’re hot and crispy. Enjoy them with your roast and gravy.
