Saturday, March 21, 2009

Jamie Oliver's HUGE Yorkshire Puddings

My nanny used to make yorkshire pudding every time we had roast beef. She'd have to make at least 30 because everyone would want 2 or 3. The recipe she used had her whisking the batter all day before baking it. They were really good, but they didn't rise that much.

Then, one day my Uncle John was watching Jamie Oliver and saw him make HUGE Yorkshire puddings. Since then, this has been our go to recipe.

Tonight, my mom made the Yorkshire puddings. It was the first time she has ever made them and they didn't collapse, so I had to document it!

Makes 8-10 Yorkshire Pudding

1/2 pint (285 millilitres) milk
4 ounces (115 grams) all-purpose flour
Pinch salt
3 eggs
Vegetable oil
  1. Preheat oven to 450 degrees F.
  2. Mix the batter ingredients together. Let rest for 10 minutes
  3. Preheat a Yorkshire pudding tray or muffin tin with 1/2-inch (1 centimetre) of oil in each section.
  4. After the 10 minutes divide the batter into the tray. Cook for around 15 to 20 minutes until crisp and puffy, don't open the oven door before then or they won't rise.


  1. The trick for having the yorkshire puddings not collapse is not removing them from the oven at then end of the cooking time. This time I just shut the oven down and left them for another 10 or 15 minutes.


  2. Thanks, for posting this, I was looking for the mesuments online and came across these, hubby was well pleased with the result.
    You posted it on my wedding day too hehe :)