I remember the first time I tried making Yorkshire pudding. It was a cold Sunday afternoon, and I had just moved into a new flat. I’d heard all these amazing things about Yorkshire puddings – how they’re this perfect, crispy, airy side dish that’s the heart of any Sunday roast. I decided to give it a go.
I had no clue what I was doing. My first attempt came out flat, soggy, and frankly, a little embarrassing. I felt like I was in over my head, but that moment made me dive deep into learning the true art of Yorkshire pudding.
Fast forward a few years, and I discovered Jamie Oliver’s ’Yorkshire Pudding with Water’ recipe. It’s simple, effective, and really works like a charm. Let me take you through everything you need to know, from the ingredients to expert tips, to make this delicious British classic.
Jamie Oliver’s Yorkshire Pudding With Water Recipe
Jamie’s version of Yorkshire pudding simplifies things without sacrificing the golden crispiness that’s so satisfying. What caught my attention was how he uses water instead of milk. At first, I was skeptical. Water? Isn’t milk the secret to that rich, creamy taste? But after trying it, I understood – the water brings out the crispiness without being too heavy.
Ingredients Needed
You don’t need anything fancy for this recipe. Just a few basic ingredients that you likely already have in your kitchen. Here’s what you’ll need:
- Plain flour: The base for the pudding, giving it structure.
- Eggs: The key to a fluffy texture.
- Water: Instead of milk, this keeps the batter light and allows it to puff up perfectly.
- Sunflower oil: For the hot pan – this helps get that golden, crispy edge.
- Salt: A pinch to balance the flavors and bring everything together.
These ingredients make up the heart of the recipe. Simple, right?
How To Make Jamie Oliver’s Yorkshire Pudding With Water
I’ll walk you through the steps to make these crispy wonders. Trust me, they’re easier than they look.
- Preheat your oven: Start by heating your oven to 220°C (425°F). A hot oven is essential for getting that perfect rise.
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Prepare Your Batter
- Sift 140g of plain flour into a bowl.
- Crack two large eggs into the flour and add a pinch of salt.
- Gradually whisk in 200ml of water. Jamie advises not to overwork the batter, so a few quick strokes are enough. It should have a smooth, pourable consistency.
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Heat The Oil
- Put a tablespoon of sunflower oil into each of the sections of a muffin tin or a Yorkshire pudding tray.
- Place the tin in the oven for about 5 minutes or until the oil is piping hot.
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Pour The Batter
- Carefully remove the tin from the oven (don’t burn yourself!).
- Pour the batter into the hot oil. Fill each section about halfway.
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Bake
- Place the tin back in the oven and bake for 20-25 minutes.
- Do NOT open the oven door during this time, as it can cause your puddings to collapse.
- Serve and enjoy: Once they’re golden and puffed up, take them out and serve them immediately with your roast dinner or gravy.
Ingredient Science Spotlight
The beauty of Yorkshire pudding is in how the ingredients work together. Here’s a little breakdown of why each one is essential:
- Flour: The starch in plain flour gelatinizes when heated, which helps the puddings hold their structure while still being light and airy.
- Eggs: Eggs provide protein that gives structure and helps the batter rise. The egg whites create steam, which is key for puffing them up.
- Water: The water-based batter allows for a lighter texture compared to a milk-based one. It creates a crisp outer shell while the inside remains soft and airy.
- Oil: The hot oil causes the batter to rapidly fry as it hits the pan, creating that crisp golden crust everyone loves.
Expert Tips
After making Yorkshire pudding countless times, I’ve picked up a few insider tips that make all the difference:
- Don’t over-mix the batter: Overworking the batter can result in flat puddings. A few gentle stirs are all it takes.
- Preheat your tin and oil: This is crucial. If the oil isn’t hot enough when you pour in the batter, the puddings won’t rise properly.
- Use a heavy tin: A muffin tin or a Yorkshire pudding tray with deep wells helps achieve that perfect rise.
- Serve immediately: Yorkshire puddings are best enjoyed fresh and hot out of the oven. They tend to deflate as they cool.
Recipe Variations
If you want to play around with the recipe a bit, here are some variations to consider:
- Herbed Yorkshire Puddings: Add a pinch of dried rosemary or thyme to the batter for a fragrant twist.
- Cheese Yorkshire Puddings: Grate some cheddar into the batter before baking. It adds a savory flavor and a crispy, cheesy top.
- Gluten-Free Version: Use gluten-free plain flour to make the batter, but note that the texture might be slightly different. It’ll still work, just with a slightly denser result.
- Mini Yorkshires: Use a smaller muffin tin to make bite-sized versions perfect for canapés or appetizers.
Final Words
Yorkshire pudding, especially when made with water, is one of those recipes that’s deceptively simple yet incredibly rewarding. It takes just a few basic ingredients, but when done right, it’s magic in a tray. Crisp, fluffy, and perfect with your Sunday roast – or really any roast dinner.
FAQs
Can I Use Water Instead Of Milk For Jamie Oliver’s Yorkshire Pudding?
Yes, Jamie Oliver’s recipe uses water for a lighter, crispier texture, which works just as well as using milk.
What Makes Jamie Oliver’s Yorkshire Pudding So Crispy?
The key is the hot oil and the batter made with cold water, which helps create a really crispy outer layer.
Do I Need To Let The Batter Rest For Jamie Oliver’s Yorkshire Pudding With Water?
Yes, letting the batter rest for at least 30 minutes is important to get the right texture and rise in the pudding.