Roast beef & Yorkshire puddings | Jamie Oliver recipes (2024)

FAQs

What is the best oil for Yorkshire pudding? ›

Use a fat that will get hot enough to puff up the yorkies. Olive oil isn't the best choice, but sunflower or vegetable oil reach a higher temperature, which is essential for achieving the maximum reaction when the batter is added.

Serve Yorkshire pudding with roast beef or pork, as this recipe requires meat drippings.

You can make the batter up to 24 hours ahead, or use it straight away. If making ahead, cover and chill. Heat oven to 230C/210C fan/gas 8. Pour a little vegetable or sunflower oil into each hole of a muffin tray and heat for at least 10 minutes until hot.

With Yorkshire puddings you need an extremely hot oven to get the best results. In a fan oven you put them on the middle rack so that the hot air can blast over the batter, although the top rack seems to work just as well as long as you leave enough clearance for rising, and there will be a lot of that.

Resting the batter overnight is key for developing better flavor. Forget about cold batter: letting it rest at room temperature helps it rise taller as it bakes. A combination of milk and water gives the Yorkshire puddings extra rise and crispness.

One of the best tips for making your Yorkshire pudding rise to perfection is the type of fat that you are using in the tray. While olive oil may seem like the healthier oil to choose from, it won't add that magic spark to the mixture that sunflower oil or vegetable oil can.

History. The popover is an American version of Yorkshire pudding and similar batter puddings made in England since the 17th century, The oldest known reference to popovers dates to 1850. The first cookbook to print a recipe for popovers was in 1876.

Yorkshire pudding is best served with a traditional roast beef meal, because the gravy, an essential part of Yorkshire pudding, should be made using drippings from the beef as it roasts; that makes for really mouth-watering gravy.

As a first course, it can be served with onion gravy. For a main course, it may be served with meat and gravy, and is part of the traditional Sunday roast, but can also be filled with foods such as bangers and mash to make a meal. Sausages can be added to make toad in the hole.

Should Yorkshire pudding batter be thick or runny? ›

Yes, the batter should be runny, about the consistency of heavy cream. Here is my very quick, easy and amazing cheap recipe together with some important points which will make sure the puddings are a success.

For Yorkshire puddings to soar, the temperature must too – so never open the oven door when they are cooking, to keep the oven as hot as possible. If opening the oven door is absolutely essential your Yorkshire puddings won't be ruined, but they just won't rise as much as they should.

Bacon fat: Save some of the grease from your morning bacon for smoky, salty Yorkshire puddings. Butter: While butter undoubtedly makes scrumptious popovers, it also burns easily, so we recommend using a combination of melted unsalted butter and oil instead.

The most likely cause is that the fat in your tins isn't hot enough when you pour in the batter. I use beef dripping in my tins. Make sure to put a decent amount in each tin, don't just smear the tins with it. Your oven needs to be very hot 230°c.

Don't Open the Oven Door

Avoid opening the oven door during cooking because the cooler air will make the puddings collapse. Sometimes they make a recovery but will never rise quite as high as they should.

Top Tips for the Best Ever Yorkshire Puddings

Cold batter and hot oil are the successful combination for a well risen and crisp pudding. Make sure your Rapeseed Oil is smoking hot before pouring your batter into the tin. It's the best oil for the job.

I have made Yorkshire pudding two times. First time was with butter, which burned, and second time with olive oil which turned out better. But the problem is that whenever I make them, they are always under-done. I usually cook it for 15-20 minutes.

Use goose fat or dripping for extra flavour, but a light olive oil or vegetable oil is good too.