I still remember the first time I had Yorkshire pudding. It was during a family trip to the UK, and we found ourselves in a cozy countryside pub on a rainy afternoon. The warmth of the place, the laughter of strangers who felt like old friends, and then the food – oh, the food. That was the moment I fell in love with Yorkshire pudding. And since then, I’ve been obsessed with recreating that golden, crisp-on-the-outside, soft-in-the-middle magic at home.
It wasn’t until I tried Jamie Oliver’s version that I found something that truly hit the spot. His approach is straightforward yet delivers such an authentic flavor and texture that it almost feels like I’m back in that pub every time I bake a tray. Over the years, I’ve added my own small twists and tips to perfect it even further, but the core of this recipe remains true to Jamie’s.
If you’ve never made Yorkshire pudding from scratch before, don’t worry. This is the kind of recipe that feels fancy but is actually pretty forgiving. And if you’ve already had a go at it and been disappointed by flat, lifeless puddings, I promise this version will turn that around.
In this post, I’ll walk you through every step of how to make Jamie Oliver Yorkshire pudding, why it’s worth trying, what to serve it with, and even how to store leftovers. Whether you’re preparing it for a Sunday roast or a cozy dinner in, this recipe brings a little piece of English tradition into your kitchen.
What is Jamie Oliver Yorkshire Pudding?
Jamie Oliver Yorkshire pudding is his take on the classic English side dish traditionally served with roast beef and gravy. It’s made with a simple batter of eggs, flour, and milk, but the magic lies in the method – especially the hot fat and the blazing oven temperature that create that iconic puffed-up shape and crispy edge.
What I love about Jamie’s recipe is that it keeps the essence of the traditional pudding while ensuring foolproof results. His ratios are spot on, and his emphasis on preheating the pan really makes all the difference.
Why You Should Try This Recipe
This recipe has become a staple in my household, and I think every home cook should try it at least once. First, it’s incredibly satisfying to make. Watching those little cups rise dramatically in the oven gives me such a sense of joy. Second, it goes with everything. While it’s traditionally part of a roast dinner, I’ve served it with soups, stews, and even topped with mushrooms and cheese for a fun twist.
The crispy outside, the airy inside, and the buttery flavor make this a versatile and crowd-pleasing addition to any meal. Plus, it’s made with pantry staples, so you probably already have everything you need.
Ingredients Needed to Make Jamie Oliver Yorkshire Pudding
- 4 large eggs
- 200 grams (about 1 1/2 cups) plain flour
- 200 ml (about 3/4 cup plus 2 tablespoons) whole milk
- A pinch of sea salt
- Sunflower oil, beef dripping, or vegetable oil for the tin
Instruction to Make Jamie Oliver Yorkshire Pudding
- Preheat your oven to 220°C (425°F). This is crucial. The oven needs to be hot to get the right rise.
- Prepare the tin. Use a muffin tin with 12 holes. Pour a teaspoon of oil or dripping into each hole. Place the tin in the oven for at least 10–15 minutes to get the fat smoking hot.
- Make the batter. Crack the eggs into a large mixing bowl and whisk until light and foamy. Add the flour and whisk to combine. Gradually pour in the milk while whisking, until you get a smooth batter. Add a pinch of salt.
- Rest the batter. Let the batter rest for 10 to 15 minutes while the tin continues to heat. This helps the gluten relax and improves texture.
- Carefully remove the hot tin from the oven. Quickly pour the batter into the smoking-hot oil, filling each muffin hole about halfway. You should hear a satisfying sizzle.
- Return the tin to the oven immediately. Bake for about 20–25 minutes until the puddings are puffed up and deep golden brown. Avoid opening the oven door during this time or they may collapse.
- Remove and serve hot. Use a spoon to gently lift them out. They’re best enjoyed straight away.
Jamie Oliver Yorkshire Pudding
Equipment
- Oven for baking
Ingredients
- 4 large eggs
- 200 grams about 1 1/2 cups plain flour
- 200 ml about 3/4 cup plus 2 tablespoons whole milk
- A pinch of sea salt
- Sunflower oil beef dripping, or vegetable oil for the tin
Instructions
- Preheat your oven to 220°C (425°F). This is crucial. The oven needs to be hot to get the right rise.
- Prepare the tin. Use a muffin tin with 12 holes. Pour a teaspoon of oil or dripping into each hole. Place the tin in the oven for at least 10–15 minutes to get the fat smoking hot.
- Make the batter. Crack the eggs into a large mixing bowl and whisk until light and foamy. Add the flour and whisk to combine. Gradually pour in the milk while whisking, until you get a smooth batter. Add a pinch of salt.
- Rest the batter. Let the batter rest for 10 to 15 minutes while the tin continues to heat. This helps the gluten relax and improves texture.
- Carefully remove the hot tin from the oven. Quickly pour the batter into the smoking-hot oil, filling each muffin hole about halfway. You should hear a satisfying sizzle.
- Return the tin to the oven immediately. Bake for about 20–25 minutes until the puddings are puffed up and deep golden brown. Avoid opening the oven door during this time or they may collapse.
- Remove and serve hot. Use a spoon to gently lift them out. They’re best enjoyed straight away.
Notes
Always preheat the pan and the fat. This is non-negotiable if you want that rise.
Let the batter rest. Even 10 minutes makes a big difference in texture.
Use room temperature ingredients. Cold eggs or milk can shock the batter and affect the rise.
Don’t open the oven door. No peeking. Keep the heat in.
Stick with sunflower oil or beef dripping. These fats get really hot and help with the crisp edges.
Nutritional Value
Each Yorkshire pudding (based on a batch of 12) contains approximately:- Calories: 100
- Protein: 3.5g
- Carbohydrates: 12g
- Fat: 5g
- Fiber: 0.3g
- Sugar: 0.5g
- Sodium: 70mg
What Goes Well with Jamie Oliver Yorkshire Pudding
These puddings shine brightest next to a traditional Sunday roast. Roast beef with gravy is the classic pairing, but I also love serving them with roasted vegetables, chicken, or lamb. Sometimes I use them as a bowl and pour in stew or fill them with sautéed mushrooms and cheese for a vegetarian twist. They also go really well with onion gravy or even just a dab of butter.
My Tips to Make the Best Jamie Oliver Yorkshire Pudding
- Always preheat the pan and the fat. This is non-negotiable if you want that rise.
- Let the batter rest. Even 10 minutes makes a big difference in texture.
- Use room temperature ingredients. Cold eggs or milk can shock the batter and affect the rise.
- Don’t open the oven door. No peeking. Keep the heat in.
- Stick with sunflower oil or beef dripping. These fats get really hot and help with the crisp edges.
Easy Variations of Jamie Oliver Yorkshire Pudding
- Add herbs. A sprinkle of rosemary or thyme in the batter gives a lovely flavor.
- Cheesy version. Mix in a handful of grated sharp cheddar before pouring into the tin.
- Mini toad-in-the-hole. Drop a small piece of sausage into each muffin hole before adding the batter.
- Sweet twist. Add a little vanilla and sugar, then serve with jam or berries for a dessert version.
Best Way to Store Jamie Oliver Yorkshire Pudding
If you have leftovers (which rarely happens at my house), store them in an airtight container once completely cooled. They keep well in the fridge for up to 3 days. To reheat, pop them in a hot oven for 5 to 10 minutes until they crisp back up. Avoid using the microwave – it makes them soggy. You can also freeze them for up to a month. Just reheat from frozen in a hot oven until warmed through.
Nutritional Value
Each Yorkshire pudding (based on a batch of 12) contains approximately:
- Calories: 100
- Protein: 3.5g
- Carbohydrates: 12g
- Fat: 5g
- Fiber: 0.3g
- Sugar: 0.5g
- Sodium: 70mg
These values can vary slightly depending on the type of fat used.
FAQs
Can I make the batter ahead of time?
Yes, the batter can be made a few hours ahead and kept in the fridge. Just bring it to room temperature before using.
What if I don’t have a muffin tin?
You can use a large baking dish for one big pudding. Just adjust the cooking time slightly.
Why didn’t my Yorkshire puddings rise?
Usually it’s because the oil or oven wasn’t hot enough. Make sure both are properly preheated before adding the batter.
Can I make these gluten-free?
Yes, use a 1:1 gluten-free flour blend. The texture might be slightly different but they’ll still be tasty.
Is it okay to use skim milk?
Whole milk gives the best texture, but semi-skimmed works too. Avoid skim milk for this recipe if possible.
Conclusion
Over the years, I’ve learned that some of the most memorable dishes come from simple ingredients and thoughtful technique. Jamie Oliver Yorkshire pudding is one of those recipes. It takes eggs, flour, and milk – staples in almost every kitchen – and turns them into something show-stopping and deeply comforting.
Whenever I bake a batch, it brings me right back to that rainy afternoon in the English countryside, when I had no idea something so plain-looking could taste so magical. Now it’s a tradition in my house. Every time there’s a roast dinner or a family gathering, someone inevitably asks, “Are you making the Yorkshire puddings?” And I always do.
This recipe never lets me down. The rise, the crunch, the soft center – it all works beautifully. And while I’ve tried many versions over the years, Jamie Oliver’s approach continues to be the one I trust. It’s easy, consistent, and open to little tweaks that let me make it my own.
Whether you’re brand new to baking or just looking to bring a classic to the table, this recipe is one that delivers in both taste and tradition. It’s more than just a side dish. It’s a little bite of nostalgia, wrapped in golden brown goodness.
So if you’ve been on the fence about making your own Yorkshire puddings, I hope this post gives you the confidence to go for it. The results are so satisfying – and trust me, they’ll disappear faster than you think.
Let me know how they turn out. Happy baking!
