Yorkshire puddings may seem simple to make, after all, they contain just a few basic ingredients. However, many of us still seem to struggle cooking them.
The perfect Yorkie pud is well risen, light, crispy and golden - not the stodgy, flat, anaemic-looking cakes you may have encountered in past attempts.
The delicious trimming is an essential part of the classic roast beef dinner and they taste extra good smothered in hot, rich gravy.
With so many different recipes available online, Sunday roast lover and Life Writer Laura Nightingale decided to put Jamie Oliver's 'Amazing Yorkies' recipe to the test.
Described as easy on his website, watch the video above to see exactly how straightforward it really was.
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Jamie Oliver's Yorkshire pudding recipe
Ingredients:
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Vegetable oil
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2 large eggs
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100g plain flour
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100ml milk
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(Pinch of salt and pepper)
Method
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Preheat the oven to 225°C/425°F/Gas Mark 9.
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Get yourself a cupcake tin and add a tiny splash of vegetable oil into each of the 12 compartments.
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Pop into the oven for 10 to 15 minutes so the oil gets really hot.
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Meanwhile, beat the eggs, flour, milk and a pinch of salt and pepper together in a jug until light and smooth.
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Carefully remove the tray from the oven, then confidently pour the batter evenly into the compartments.
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Pop the tray back in the oven to cook for 12 to 15 minutes, or until risen and golden.
What happened when we tried it?
Jamie's recipe said it would make 12 Yorkshire puddings, however, the batter seemed to only be enough for six. The method, however, was super simple and easy to follow.
In the instructions, he said to add a pinch of salt and pepper, but we felt it needed a bit more seasoning - more like half a teaspoon of salt.
Jamie said to use vegetable oil, we made them with sunflower oil, and it made no difference. The recipe states to oven bake for 10 to 15 minutes, however, when we tried them, it took more like 20 minutes. That said, ovens do vary.
Apart from that, they came out absolutely perfect. They had puffed up beautifully, they had a crispy, golden outside and a soft, comforting centre.
His biggest recipe tips for cooking the perfect Yorkie puds, and which we completely agree with, are:
- You must heat the oil in the cupcake tin before you pour the mixture in.
- Make sure you use plain flour, not self-raising flour.
- Do not open the oven door while they are cooking so they can rise.
- Make sure the mixture is nice and smooth and not lumpy.
- Pour the mixture evenly into each hole.
