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Jamie Oliver Yorkshire Pudding With Water

Jamie Oliver Yorkshire Pudding With Water

  • Author: Ekani Ella
  • 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

Scale
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Did you make this recipe?

Find it online: https://britishbakingrecipes.co.uk/jamie-oliver-yorkshire-pudding-with-water/