This idea of making the perfect Yorkshire pudding all started on a chilly Sunday afternoon in London. I had just moved into a tiny apartment with a kitchen the size of a broom closet. Determined to embrace British cuisine like a proper local, I decided to make a full roast dinner. But, of course, what’s a Sunday roast without a batch of perfectly puffed, golden-brown Yorkshire puddings?
I scoured the internet for recipes, and time and time again, one name kept popping up: Jamie Oliver. The man is a culinary genius, and if anyone knew how to make the best Yorkshire pudding recipe, it had to be him. So, with my laptop propped open on the counter, I followed Jamie Oliver’s recipe to the letter. But as I pulled my tray out of the oven, my excitement turned to sheer horror—flat, doughy, sad little discs stared back at me. Where was the glorious rise? The crisp edges? The pillowy center? I had failed.
Not one to give up easily, I made it my mission to perfect the art of homemade Yorkshire pudding. After countless trials (and let’s be honest, a few kitchen meltdowns), I finally cracked the code. I discovered the secrets to achieving that flawless puff, the ideal crispness, and that irresistible golden hue. So, dear reader, today I bring you my take on Jamie Oliver’s pudding—a foolproof, easy Yorkshire pudding recipe that will have you feeling like a pro in no time. And for those of you looking for something different, I’ve even got a gluten-free Yorkshire pudding version and a vegan Yorkshire pudding alternative. Let’s get baking!
Why You’ll Love This Dish
- Light, Crispy, and Fluffy Perfection
The hallmark of a great Yorkshire pudding is its texture—crispy on the outside, airy and fluffy on the inside. When done right, it’s a little cloud of golden deliciousness that soaks up gravy like a dream. One bite, and you’ll understand why it’s a staple on every British dinner table. - Perfect for Any Occasion
Sure, Yorkshire puddings are a must for Sunday roasts, but who says you can’t have them with any meal? Breakfast? Absolutely. Lunch? Why not! I’ve even been known to use them as a creative base for mini beef sliders. The possibilities are endless. - Super Quick and Easy
This is an easy Yorkshire pudding recipe that takes only 20 minutes from start to finish. No complicated techniques, no fancy ingredients—just a simple batter, a hot oven, and a bit of patience. - Customizable to Your Taste
Want to switch things up? I’ve got you covered with a giant Yorkshire pudding recipe variation, a gluten-free Yorkshire pudding version, and even a vegan Yorkshire pudding for those who prefer a plant-based option. No one gets left behind! - A Jamie Oliver Classic with a Personal Twist
If you’re a fan of Jamie Oliver recipes, you’ll love this one. Inspired by his method, I’ve fine-tuned the technique to make it even more foolproof. You get all the charm of Jamie Oliver pudding with a little personal magic added in. - Great for Meal Prep
These puddings freeze beautifully! Just pop them in the oven for a few minutes to reheat, and they’re as good as fresh. It’s a meal-prep win for those who like to plan ahead.
Ingredients for this Jamie Oliver Yorkshire Pudding Recipe
Ingredients:
- 140g (1 cup) all-purpose flour (or gluten-free flour for a gluten-free Yorkshire pudding)
- 200ml (3/4 cup) whole milk (or almond/oat milk for a vegan Yorkshire pudding)
- 4 large eggs (or 2 tbsp chickpea flour + 4 tbsp water for a vegan Yorkshire pudding)
- 1/2 tsp salt
- 2 tbsp vegetable oil, beef dripping, or butter
Equipment:
- Muffin tin or Yorkshire pudding tray
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Oven
How to Make This Recipe
- Preheat the Oven
Heat your oven to 220°C (425°F). Place your muffin tin in the oven with a little oil in each cup and let it get smoking hot. This is the key to a good rise! - Make the Batter
In a large bowl, whisk together the flour, eggs (or egg substitute), milk, and salt until smooth and lump-free. Let the batter rest for at least 10 minutes. - Fill the Tin
Carefully remove the hot muffin tin from the oven and immediately pour the batter into each cup, filling them about halfway. - Bake to Perfection
Bake for 15-20 minutes without opening the oven door. They should puff up beautifully and turn golden brown. - Serve Immediately
Yorkshire puddings are best enjoyed fresh and hot, served with roast beef, gravy, or even filled with a tasty stew.
Notes & Tips
- Let the Batter Rest
Letting the batter sit for at least 10 minutes (or even an hour if you have time) helps the Yorkshire pudding batter develop air pockets for a better rise. - The Oven Must Be HOT
The key to that dramatic rise is a blazing hot oven and a preheated tin. No shortcuts here! - No Peeking!
Resist the urge to open the oven while baking—sudden temperature changes can make them deflate. - Experiment with Flavors
Add fresh herbs, cheese, or even a pinch of mustard powder for a fun twist on the classic recipe. - Make a Giant Yorkshire Pudding
Instead of a muffin tin, use a large baking dish for a show-stopping giant Yorkshire pudding recipe. - Vegan & Gluten-Free Variations
Swap eggs for chickpea flour and water, and use plant-based milk for a vegan Yorkshire pudding. For gluten-free, simply use a good-quality gluten-free flour blend.
Macronutrients Count Per Serving
- Calories: 150 kcal
- Protein: 5g
- Carbohydrates: 18g
- Fat: 6g
- Fiber: 1g
- Sugars: 1g
- Sodium: 200mg
Bonus Pro Tips for the Recipe
- Use Room Temperature Ingredients
Cold eggs and milk straight from the fridge can cause uneven mixing. Let your ingredients sit at room temperature for at least 15 minutes before preparing the batter. - Rest the Batter for Maximum Rise
A rested batter (preferably 30 minutes or more) allows the gluten to relax, resulting in a smoother texture and a better puff. - Preheat the Muffin Tin with Oil
Hot oil in the muffin tin is essential for achieving the crispy exterior. The batter should sizzle immediately when poured in. - Don’t Overfill the Cups
Fill each muffin cup only about halfway to give the batter enough room to expand and rise properly. - Bake at High Heat Without Opening the Oven
A sudden drop in temperature can deflate your puddings, so resist the urge to peek inside until they’re fully baked. - Try Different Fats for Extra Flavor
Beef dripping gives a classic flavor, but you can also use butter for a rich taste or vegetable oil for a lighter version.
Yorkshire Pudding FAQ – Your Burning Questions Answered!
1. What should I serve with Yorkshire pudding?
Yorkshire puddings are traditionally served with roast beef and gravy, but they also pair well with roast chicken, lamb, or even as a base for savory breakfast dishes.
2. How do I make my Yorkshire pudding extra crispy?
Ensure your oven is blazing hot, use a preheated muffin tin, and don’t overcrowd the cups. The hotter the oil, the crispier the edges!
3. Can I make Yorkshire pudding ahead of time?
Yes! You can bake them in advance, then reheat them in the oven at 180°C (350°F) for 5-7 minutes to regain their crispness.
4. What if my Yorkshire puddings don’t rise?
Check that your oven is hot enough, don’t open the door while baking, and make sure your batter has rested long enough. Using fresh eggs and properly measuring your ingredients also helps.
5. Can I freeze Yorkshire pudding?
Absolutely! Once cooled, place them in an airtight container and freeze for up to 3 months. Reheat in the oven straight from frozen for best results.
6. Can I use whole wheat flour or alternative flours?
Yes! Whole wheat flour will give a denser texture, while a gluten-free flour blend works well for a gluten-free Yorkshire pudding.
