A Sunday roast is the perfect way to end the weekend. Enjoy a juicy cut of meat, crispy roast potatoes, flavoursome seasonal veggies, lashings of gravy and of course, Yorkshire puddings.
Yorkshire puddings are a Sunday staple and a beloved one at that. But while you might get them from the supermarket, they are actually very easy to make yourself. According to Jamie Oliver, “not too tricky” at all.
Jamie’s “amazing Yorkies” are “perfectly golden and crisp”. He called his creation “the absolute classic recipe for crisp and fluffy Yorkshire puddings”.
The star chef’s recipe serves 12 so a family of four can enjoy three gorgeous Yorkies each, but budding cooks can amend quantities depending on party size.
You won’t be holed up in the kitchen all day making these bad boys, as they only take 30 minutes.
READ MORE: Jamie Oliver shares top tip for poached eggs – ‘gorgeous’ every time
Ingredients
- Vegetable oil
- Two large free-range eggs
- 100g plain flour
- 100ml milk
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Method
- Preheat the oven to 225°C/425°F/gas 9.
- Grab a cupcake tin and add a tiny splash of vegetable oil into each of the 12 compartments.
- Place into the oven for 10 to 15 minutes so the oil gets very hot.
- At the same time, beat the eggs, flour, milk and a pinch of salt and pepper together in a jug until light and smooth.
- Carefully take the tray out of the oven, then pour the batter evenly into the compartments.
- Place the tray back in the oven to cook for 12 to 15 minutes. The Yorkshire puddings should be risen and golden. Serve alongside your roast dinner with lashings of gravy.
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