Making Yorkshire puddings like Jamie Oliver. In this recipe video, we'll show you how to make Yorkshire pudding like Jamie Oliver. How to make the perfect Yorkshire puddings every time!
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It's important to use a foolproof recipe for Yorkshire pudding. Fresh from the oven the puddings should be well risen, golden brown with a crisp exterior, and have a soft middle. But if it fails to rise, there may be several reasons why—from the oven temperature to the kind of fat used. Look at this cooking tutorial and follow these tips, and you should have puffed-up Yorkshire puddings every time!

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Equipment used to make this video:
Cooking Bowls: [ Ссылка ]
Sifter: [ Ссылка ]
Ramekins: [ Ссылка ]
Whisk: [ Ссылка ]
Measuring Cup: [ Ссылка ]
Muffin Tray: [ Ссылка ]

Food used in this video:
Sunflower Oil: [ Ссылка ]
All-Purpose Flour: [ Ссылка ]
Sea Salt: [ Ссылка ]

0:00 Making the Yorkshire pudding batter
1:05 Baking the Yorkshire puddings
1:44 Serving the Yorkshire puddings

Ingredients for making Yorkshire puddings:
Sunflower oil
4 eggs
200ml whole milk
200 grams flour
1/2 tsp sea salt

Instructions for making Yorkshire puddings like Jamie Oliver:
- First of all we used Jamie’s trick to fill the muffin tin with oil
- He suggests completely filling the first row of cups then tilting the pan so each cup gets an equal amount of oil
- Since our tin was only 6 cups instead of 12 we only filled it halfway and this part worked great
- Jamie says that each cup should have about 1 cm of oil in the bottom
- We then put the pan in a 190 C or 370 F oven to preheat for about 15 minutes
- In the meantime we mixed the batter by first whisking 4 eggs making sure to get lots of air in there the same way Jamie does
- We then added 200 ml of milk and whisked to combine followed by 200 g of flour which we sifted to remove any lumps because Jamie says we don’t want any lumps in the batter
- We gave the batter another mix until the flour was fully incorporated into the milk and eggs then seasoned with a pinch of salt and that was it
- According to Jamie you can tell if the batter is the right consistency by dipping a spoon into it and if easily coats the back of it, you’re good to go
- Now that the batter was done, we transferred it to a glass pitcher for easy pouring later
- By this point 15 minutes had passed so according to the recipe, our oil should be pre-heated
- We used the pitcher to pour our batter into the hot oil, filling each cup about halfway
- We also followed Jamie’s advice and used a spoon to catch any batter drips. Once each cup was filled, we carefully returned the tray to the oven for 23 minutes
- When we took them out, they had barely risen at all and looked more like muffins than the classic Yorkshire pudding cup shape
- We suspected that the culprit was Jamie’s curiously low cooking temperature so we decided to cook another batch, this time with the oven set the 425 F
- The difference was noticeable right away, the first time when we poured the batter into the hot oil it barely bubbled at all
- This time, however, it was clear that the batter started cooking right away
- Since we upped the temperature we made sure to shorten the cooking time to 15 minutes. There was a definite improvement
- As you can see, these ones rose significantly more and developed a crispier outer crust than the first batch
- Both still had a fair amount of oil inside the puddings so next time we’ll try with less oil, however, they both tasted great smothered in gravy so really who are we to complain!

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