Roast beef & Yorkshire puddings | Jamie Oliver recipes (2024)

FAQs

What makes Yorkshire puddings rise more? ›

Use an egg white for extra height

Yorkshire puddings are made with a classic batter, but switching up your egg quantities can make a difference. Using one extra egg white could help make them extra tall.

WINNER: M&S 6 Yorkshire Puddings

These golden Yorkshire puddings have the slightly sweet, doughy smell of fried batter. Their savoury, bready taste has a touch of the sweetness too and they're the perfect carrier for a meaty main and rich gravy.

This needs to get to the exact temperature and be piping hot to ensure the maximum sizzle for the maximum rise in those puds! The oven temperature you'll need is around 220oC / 200oC Fan. What oil is best for Yorkshire puddings? We believe that a cold pressed Rapeseed Oil is the best oil for the job.

The secret to crisp Yorkshire puddings is to get both the tin and fat piping hot. There should be a sizzle when you pour the batter into the hot oil. The batter will immediately start cooking, resulting in higher and crispier puds.

We definitely recommend the 8-egg recipe as the best choice for a large oven tray/dish, but how ever-surprising it might be, we believe that the 3-egg mix ratios are better suited for making individual Yorkshire puddings using a tin with muffin or cupcake size slots.

The batter should be about as thick as double cream (so easily pourable but with some body). Why do my Yorkshire puddings rise then go flat? It might be because the oven door was opened while they were cooking. Yorkshire puddings need a consistently high heat to rise fully and set.

Resting the batter overnight is key for developing better flavor. Forget about cold batter: letting it rest at room temperature helps it rise taller as it bakes. A combination of milk and water gives the Yorkshire puddings extra rise and crispness.

Another top tip from Adam: to avoid soggy bottoms, try flipping your Yorkshire puddings two-or-three minutes before the end of cooking time. It will dry the bottoms out and ensure you get a nice, even crunch. But remember to flip them carefully, using a utensil; they'll be boiling hot!

History. The popover is an American version of Yorkshire pudding and similar batter puddings made in England since the 17th century, The oldest known reference to popovers dates to 1850. The first cookbook to print a recipe for popovers was in 1876.

James Martin shares his recipe for making Yorkshire Puddings

“[You need] Plain flour - eight ounces, eight eggs, and a pint of full-fat milk, never ever semi-skimmed.”

What part of the oven is best for Yorkshire puddings? ›

Preheat oven to 425°F. Put 1 teaspoon of the oil (or beef drippings) into each section of a 12-hole Yorkshire pudding tray or muffin tray and put into the oven on the top shelf until very hot, almost smoking.

This is about the oil. As mentioned, you need the oil to be very hot before adding your batter, but it's also important to use the right amount. Too much will make the bottom of your Yorkshires greasy, while too little could see your puds stick to the pan.

Some sausages that are cooked in boiling water are also called puddings. Although Yorkshire puddings are baked, the thin, wet batter produces a lot of steam; the oven is kept closed to allow steam to puff the batter as it cooks.

While traditionally made in the roasting pan, Yorkshire pudding can also come in smaller individual forms. Popovers are essentially the same things as Yorkshire puddings, but are made individually in a popover pan, which is similar to a muffin tin but with taller, straighter sides.

Put 1 teaspoon of the oil (or beef drippings) into each section of a 12-hole Yorkshire pudding tray or muffin tray and put into the oven on the top shelf until very hot, almost smoking.

Sometimes because the oven door is open too long or the pan or fat isn't hot enough before the batter is added. Sometimes it's because there is too much batter in the pan, sometimes because the pan is too large for the quantity of batter, and sometimes because the pan isn't deep enough.