Adan Kendric Jamie Oliver Yorkshire puddings are a classic British side dish, known for their light and crispy texture. While most recipes use milk, Jamie Oliver’s twist on Yorkshire puddings with water creates equally delicious and puffed-up results. This version is perfect for those who want a lighter pudding or don’t have milk on hand. These puddings are ideal as an accompaniment to roast beef or any Sunday roast.
Why This Recipe Is a Must-Try
- Dairy-Free Option: This version uses water instead of milk, making it a lighter, dairy-free alternative.
- Simple Ingredients: The recipe only requires a few basic pantry staples.
- Crispy and Light: The water-based batter creates a light and crispy texture, perfect for soaking up gravy.
- Quick to Make: With minimal prep time and a fast bake, these puddings can be made in under 30 minutes.
- Versatile: Yorkshire puddings are a fantastic side dish for any roast dinner or can even be filled with savory fillings for a tasty snack.
What are Yorkshire Puddings?
Jamie Oliver Yorkshire puddings are a traditional British side dish made from a simple batter of flour, eggs, and water (or milk). When baked at a high temperature, they puff up to form crispy, golden shells with soft centers, perfect for pairing with gravy.
Other Jamie Oliver Recipes
Jamie Oliver Yorkshire Pudding with Water Ingredients
- 3 large free-range eggs
- 125g plain flour
- 150ml cold water
- Pinch of salt
- 2-3 tablespoons vegetable oil (or beef drippings for extra flavor)
Step-by-Step Instructions to Prepare Jamie Oliver Yorkshire Pudding with Water
1. Preheat the Oven
Preheat your oven to 220°C (425°F). Place a muffin or Yorkshire pudding tin in the oven to get it hot. This step is crucial for achieving that perfect rise and crispy texture.
2. Prepare the Batter
In a large mixing bowl, whisk the eggs until they are light and frothy. Gradually sift in the flour and whisk until smooth. Slowly add the water, whisking continuously until you have a smooth batter. Season with a pinch of salt. Let the batter rest for at least 15-20 minutes.
3. Heat the Oil
Add about 1 teaspoon of vegetable oil (or beef drippings) into each cup of the hot muffin tin. Place the tin back in the oven and heat the oil until it is smoking hot, about 5 minutes.
4. Pour the Batter
Carefully remove the hot tin from the oven. Quickly pour the batter into the hot oil, filling each cup about halfway. The batter should sizzle as it hits the oil, which is a good sign that the puddings will rise properly.
5. Bake the Yorkshire Puddings
Return the tin to the oven and bake for 20-25 minutes, or until the puddings are golden brown, puffed up, and crispy. Do not open the oven door during baking, as this can cause the puddings to deflate.
6. Serve Immediately
Remove the puddings from the oven and serve them immediately, while they’re still warm and crisp. Yorkshire puddings are best enjoyed fresh out of the oven, paired with roast beef and gravy or any hearty roast meal.
What to Serve with Jamie Oliver Yorkshire Pudding with Water
- Roast Beef: Traditionally served with roast beef and gravy, these puddings are the perfect accompaniment.
- Gravy: Pour over hot gravy to soak up the flavors.
- Mashed Potatoes: Serve alongside creamy mashed potatoes for a comforting meal.
- Roasted Vegetables: Pair with roasted root vegetables like carrots and parsnips.
- Sausages: Fill them with sausages for a variation on Toad in the Hole.
Expert Tips for Mastering Jamie Oliver Yorkshire Pudding with Water
- Use Cold Water: Using cold water in the batter helps create a light and crispy texture.
- Hot Oil is Key: Ensure the oil is smoking hot before adding the batter, as this will help the puddings rise quickly.
- Don’t Open the Oven: Avoid opening the oven door during baking, as the sudden drop in temperature can cause the puddings to collapse.
- Rest the Batter: Letting the batter rest for 15-20 minutes before baking helps to achieve better rise and texture.
- Work Quickly: When pouring the batter into the hot oil, work quickly to avoid losing heat from the tin.
Variations of Jamie Oliver Yorkshire Pudding with Water
- Herb-Infused Puddings: Add a sprinkle of fresh herbs like rosemary or thyme to the batter for extra flavor.
- Garlic-Infused Oil: Use garlic-infused oil or add a clove of garlic to the hot oil for a subtle garlic flavor.
- Spicy Puddings: Add a pinch of chili flakes to the batter for a spicy twist.
- Cheese Yorkshire Puddings: Stir in grated cheddar or Parmesan into the batter for a cheesy version.
- Mini Yorkshire Puddings: Make smaller puddings using a mini muffin tin for bite-sized appetizers or snacks.
How to Store Leftover Yorkshi@re Puddings?
- Room Temperature: Store any leftover puddings in an airtight container at room temperature for up to 2 days.
- Refrigerate: For longer storage, refrigerate the puddings in an airtight container for up to 3 days.
- Freeze for Later: Yorkshire puddings can be frozen. Place them in a freezer-safe bag and freeze for up to 1 month. Reheat directly from frozen in the oven.
How to Reheat Jamie Oliver Yorkshire Pudding with Water Leftovers?
- Oven Reheat: Reheat the puddings in a preheated oven at 200°C (400°F) for 5-8 minutes until they are crisp again.
- Stovetop Reheat: Warm the puddings in a dry frying pan over medium heat for a few minutes on each side.
- Air Fryer: Reheat in an air fryer for 2-3 minutes at 180°C (350°F) to regain crispiness.
- Microwave: Use the microwave for a quick reheat, but note that the puddings may lose some of their crisp texture.
- Serve Cold: These puddings can also be enjoyed cold, especially when used in sandwiches or as a snack.
Nutrition Value (per serving)
- Calories: 130
- Protein: 4g
- Carbohydrates: 16g
- Fat: 6g
- Fiber: 1g
- Sodium: 150mg
FAQs
Can you make Yorkshire pudding with water instead of milk?
Yes, Yorkshire pudding can be made with water instead of milk. Using water creates a lighter texture and makes the recipe dairy-free, while still delivering the classic puffed and crispy result.
Why didn’t my Yorkshire puddings rise?
Yorkshire puddings may not rise if the oil isn’t hot enough before adding the batter. Ensure the oil is smoking hot, and avoid opening the oven during baking to prevent losing heat.
Can I freeze Yorkshire puddings made with water?
Yes, Yorkshire puddings made with water can be frozen. Once cooled, place them in a freezer-safe bag and freeze for up to 1 month. Reheat in the oven directly from frozen for the best texture.
How do I make my Yorkshire puddings crispy?
To make Yorkshire puddings crispy, make sure the oil is very hot before adding the batter. Also, bake them at a high temperature (around 220°C/425°F) and avoid opening the oven door during baking.
Final Words
Jamie Oliver’s Yorkshire Puddings with Water are a fantastic, lighter alternative to the classic recipe. With their crispy, golden exterior and soft centers, they’re perfect for soaking up gravy and accompanying your favorite roast dishes. This simple, foolproof recipe will quickly become a go-to for your Sunday roasts!
More Jamie Oliver Recipes
Print
jamie oliver yorkshire pudding with water
- Prep Time: 10
- Cook Time: 25
- Total Time: 35 minutes
- Yield: 4 1x
- Category: Side Dish
- Method: Baking
- Cuisine: British
Description
Yorkshire puddings are a traditional British side dish made from a simple batter of flour, eggs, and water (or milk). When baked at a high temperature, they puff up to form crispy, golden shells with soft centers, perfect for pairing with gravy.
Ingredients
-
- 3 large free-range eggs
-
- 125g plain flour
-
- 150ml cold water
-
- Pinch of salt
-
- 2–3 tablespoons vegetable oil (or beef drippings for extra flavor)
Instructions
Preheat your oven to 220°C (425°F). Place a muffin or Yorkshire pudding tin in the oven to get it hot. This step is crucial for achieving that perfect rise and crispy texture.
In a large mixing bowl, whisk the eggs until they are light and frothy. Gradually sift in the flour and whisk until smooth. Slowly add the water, whisking continuously until you have a smooth batter. Season with a pinch of salt. Let the batter rest for at least 15-20 minutes.
Add about 1 teaspoon of vegetable oil (or beef drippings) into each cup of the hot muffin tin. Place the tin back in the oven and heat the oil until it is smoking hot, about 5 minutes.
Carefully remove the hot tin from the oven. Quickly pour the batter into the hot oil, filling each cup about halfway. The batter should sizzle as it hits the oil, which is a good sign that the puddings will rise properly.
Return the tin to the oven and bake for 20-25 minutes, or until the puddings are golden brown, puffed up, and crispy. Do not open the oven door during baking, as this can cause the puddings to deflate.
Remove the puddings from the oven and serve them immediately, while they’re still warm and crisp. Yorkshire puddings are best enjoyed fresh out of the oven, paired with roast beef and gravy or any hearty roast meal.
Prep Time: 10 minutes
Cooking Time: 20-25 minutes
Cuisine: British
Cooking Method: Baking
Category: Side Dish
Servings: Serves 6
