YesChef
By Jamie Oliver
30 mins plus resting
Not Too Tricky
serves 8
About the recipe
Want to learn the secrets to making perfectly golden Yorkshire puddings every time? Give this failsafe giant traybaked version a try and wow your guests with its epic proportions. Sign up to YesChef to watch Jamie in action.
Recipe From
Ingredients
150g plain flour
150ml whole milk
4 large free-range eggs
vegetable oil
Method
- Place the flour, milk and a pinch of sea salt into a bowl, crack in the eggs, add 50ml of cold water and whisk vigorously to a smooth batter.
- Pour into a jug and place in the fridge to relax until needed (I like to make mine the day before).
- When you’re almost ready to cook, preheat the oven to 200ºC/400ºF/gas 6.
- Drizzle 4 tablespoons of vegetable oil or beef fat into a 35cm x 25cm roasting tray, and place in the oven to get hot (make sure that the shelf is lowered so the Yorkshire has room to rise).
- Quickly but carefully remove the oiled tray from the oven, pour in the batter and return to the oven to cook for 25 minutes, or until puffed up and golden – don’t be tempted to open the oven door during that time!
- Remove the Yorkshire pudding to a serving board, then tear or slice into portions.
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