Yorkshire pudding
Traybaked & perfectly golden
Yorkshire pudding
Traybaked & perfectly golden
“Want to learn the secrets to making perfectly golden Yorkshire puddings every time? Give this failsafe giant traybaked version a try and wow your guests with its epic proportions. Sign up to YesChef to watch Jamie in action and access his full Sunday Roast lesson. ”
Serves 8
Cooks In30 minutes plus resting
DifficultyNot too tricky
Nutrition per serving
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Calories 176 9%
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Fat 10.7g 15%
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Saturates 2.3g 12%
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Sugars 1.1g 1%
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Salt 0.4g 7%
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Protein 5.9g 12%
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Carbs 15.4g 6%
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Fibre 0.6g -
Of an adult's reference intake
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Ingredients
- 150 g plain flour
- 150 ml whole milk
- 4 large free-range eggs
- vegetable oil
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Method
- Place the flour, milk and a pinch of sea salt into a bowl, crack in the eggs, add 50ml of cold water and whisk vigorously to a smooth batter.
- Pour into a jug and place in the fridge to relax until needed (I like to make mine the day before).
- When you’re almost ready to cook, preheat the oven to 200ºC/400ºF/gas 6.
- Drizzle 4 tablespoons of vegetable oil or beef fat into a 35cm x 25cm roasting tray, and place in the oven to get hot (make sure that the shelf is lowered so the Yorkshire has room to rise).
- Quickly but carefully remove the oiled tray from the oven, pour in the batter and return to the oven to cook for 25 minutes, or until puffed up and golden – don’t be tempted to open the oven door during that time!
- Remove the Yorkshire pudding to a serving board, then tear or slice into portions.
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© 2024 Jamie Oliver Enterprises Limited
© 2024 Jamie Oliver Enterprises Limited