Sunday
Yorkshire puddings
Tall, crisp, golden. The English demand them with a roast — I don't always deliver, but when I do, this is the recipe. Method by Jamie Oliver.
Batter cold, tin screaming hot, and do NOT open the oven for the first 15 minutes. That's the whole game.
Method
- 01
Whisk the flour, eggs, milk and salt into a smooth batter — it should be the consistency of single cream. Rest in the fridge for at least 30 minutes (up to overnight is fine).
- 02
Heat the oven to 220°C fan. Put ½ tsp of oil into each hole of a 12-hole muffin tin (or a 4-hole Yorkshire tin, if you have one). Slide into the oven for 10 minutes — the oil must be smoking hot.
- 03
Pour the cold batter straight from the fridge into the hot oil, filling each hole about halfway. It should sizzle immediately.
- 04
Close the oven and DO NOT OPEN IT for 15 minutes. Bake for 18-20 minutes total, until puffed, deep golden and crisp.
- 05
Serve immediately — Yorkshires wait for no one.
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