Jamie Oliver shows how to make perfectly sized Yorkshire puddings
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Yorkshire puddings on a roast dinner can be quite controversial. Some households have them on their plate no matter what meat has been roasted, others only make them to accompany roast beef. Either way, British chef Jamie Oliver has an “easy” recipe that will guarantee “perfectly golden and crisp” Yorkshire puddings. Here’s how to make them.
Speaking about his Yorkshire Pudding recipe, television chef Jamie said: “The absolute classic recipe for crisp and fluffy Yorkshire puddings.”
The recipe makes 12 and takes 30 minutes to cook.
The difficulty rating is “not too tricky”.
As Yorkshire puddings are popular, Jamie has some handy tricks to help you along the way, which he shared during an Instagram video.
Two large free-range eggs
100g plain flour
100 ml milk
1. Preheat the oven to 225°C/425°F/gas mark nine.
2. Using a cupcake tin, add a small amount of vegetable oil into each of the 12 compartments.
If you haven’t got vegetable oil, Jamie recommends sunflower, sunseed, or groundnut oil.
“These are oils that can handle high heat,” he said.
If you’re worried about not getting the same amount of oil in each compartment, Jamie has a handy trick.
He fills the first three compartments up to the top with oil and then tilts the tray so the oil spills over into the next compartment.
“By the time the oil hits the bottom, you’ll have perfect measurements across each one [compartment,” Jamie said.
3. Place the cupcake tin into the oven for 10 to 15 minutes, this is to ensure the oil gets hot.
4. Meanwhile, beat the eggs, flour, milk and a pinch of salt and pepper together in a big bowl until light and smooth to ensure there are “no lumps in there”. As a result, air bubbles should appear in the batter.
Jamie also has a clever way of making sure the batter is mixed correctly – and not over whisked.
“Now we want it to coat the back of a spoon, it should just stick nicely to it,” he explained.
5. Jamie then suggests transferring the mixture from bowl to jug. He added: “What I do want to do is get it from a bowl which is perfect for making it, into a jug because that’s perfect for pouring it quickly. That is another important part.”
5. Carefully remove the tray from the oven, then pour the batter evenly into each compartment.
“I’m going to use a spoon,” Jamie commented. “What you don’t want is loads of batter touching the side.
“If you have batter in between, what will happen is that will drag your Yorkshire pudding down and will stop it rising as efficiently.
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“And what is happening now, you can see the hot oil is starting to cook the batter on the outside.
“As we put this in the oven, the heat of the oil is going to push the batter up the side to create that lift,” he added.
6. Place the tray back in the oven to cook for 12 to 15 minutes, the Yorkshires should rise relatively quickly and turn golden.
But one of the most important things to do is not open the oven door once the mixture is inside the tray.
“For me, this is the perfect Yorkshire pudding,” Jamie remarked.
“You can go bigger, you can put more batter in, but then I think they go too crispy and dry.”
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