‘Crisp and fluffy’: Jamie Oliver shares ‘absolute classic’ Yorkshire pudding recipe

Jamie Oliver shares his recipe for crispy roast potatoes

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Famous chef Jamie Oliver regularly shares his recipes as well as tips and tricks on how to perfect a Sunday roast dinner. One classic component to a roast dinner is a Yorkshire pudding and the chef has shared his “absolute classic” recipe.

Calling the recipe “Amazing Yorkies”, Jamie shared the recipe onto his website.

The recipe makes 12 delicious Yorkshire puddings and the recipe is not too difficult to master.

What’s more, they can be made in just 30 minutes.

Jamie said: “The absolute classic recipe for crisp and fluffy Yorkshire puddings.”


– Vegetable oil

– Two large free-range eggs

– 100g plain flour

– 100ml of milk


To start with, preheat the oven to 225 degrees Celsius/Gas mark nine so that the oven can heat up while making the batter mix.

Next, take a cupcake or muffin tin and add a tiny splash of vegetable oil into each of the 12 compartments. 

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The fat will get hot enough to help puff up the puddings.

Olive oil isn’t advised because sunflower or vegetable oil can reach a much higher temperature.

Next, pop the tin into the oven for around 10 to 15 minutes so the oil can get really hot.

In the meantime, beat the eggs, flour and milk together in a jug until light and smooth.

You can also season the mix with a little bit of salt and pepper at this stage.

Let the batter mix rest until the tray has been in the oven for 10 to 15 minutes.

Carefully remove the tray from the oven and confidently pour the batter into the 12 compartments.

It is crucial to make sure that each of the compartments contains the same amount of batter, so that they can all cook evenly.

Pop the tray into the oven for 12 to 15 minutes, or until risen and golden.

Try to avoid opening the oven while the Yorkshire puddings are in the oven as this can cause them to sink and go soggy.

Another staple to a roast dinner is carrots, although Jamie likes to put a twist on his recipe.


– 1kg small carrots

– 50g unsalted butter

– One tablespoon dripping or goose fat

– Six cloves of garlic

– 1/2 bunch of fresh thyme

– Two clementines

– Two tablespoons runny honey

Jamie said: “These beautifully glazed carrots make the perfect side to any roast dinner.”


Firstly, trim the leafy green stalks off the carrots and peel them before melting the butter and fat of choice in a large frying pan.

Crush the unpeeled garlic with the flat side of a knife and then add to the pan after one minute.

Pick and sprinkle the thyme, squeeze over the clementine juice and then add the honey.

Make sure to splash the pan with some water to avoid burning.

Next, add the carrots in a single layer and season with sea salt and black pepper.

Cover the carrots and reduce the heat to medium-low and cook for 15 to 20 minutes or until tender.

Remove the lid, then cook for a further five minutes, or until the glaze has reduced, and the carrots should be sticky and caramelised. 

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