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This recipe guides you through creating the ultimate Yorkshire puddings: perfectly risen, golden, crispy on the outside, with a soft and slightly chewy bottom. Jamie Oliver shares his foolproof tips for success every time. Plus, discover a delicious and unexpected way to serve them as a starter or canapé with smoked salmon and a zesty horseradish cream.
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Whisk eggs, milk, sifted flour, and salt to create a smooth batter. → Preheat the oven to 190°C/370°F with a muffin tin containing 1cm of oil in each mould for 15 minutes until very hot. → Quickly and carefully pour the batter into the hot oil and bake for 20-25 minutes without opening the oven door. → Serve the hot, crispy puddings immediately, either with a traditional roast or as a starter with smoked salmon and horseradish cream.
Whisk eggs, milk, sifted flour, and salt to create a smooth batter. → Preheat the oven to 190°C/370°F with a muffin tin containing 1cm of oil in each mould for 15 minutes until very hot. → Quickly and carefully pour the batter into the hot oil and bake for 20-25 minutes without opening the oven door. → Serve the hot, crispy puddings immediately, either with a traditional roast or as a starter with smoked salmon and horseradish cream.
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Using a large bowl to make the batter helps incorporate more air, leading to lighter puddings.
Ensure the batter is completely smooth and lump-free. A good test is to see if it coats the back of a spoon.
Using an oil with a high smoke point (e.g., sunflower, groundnut) is essential as it needs to get very hot without burning.
The single most important rule is not to open the oven door while the Yorkshire puddings are cooking, as the drop in temperature will cause them to collapse.
Pouring the batter into a jug first allows for quick, clean, and even distribution into the hot tin.
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