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.

The general rule of thumb is that substituting some, or even half of the milk in your recipe for water will make your puddings lighter and crispier, so try this modification if your puds are too dense or soft. The amount of eggs that you use matters, too – use an equal amount of flour, eggs and milk or water.

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

A combination of milk and water gives the Yorkshire puddings extra rise and crispness.

It's All About the Fat

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.

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.

How do you make Yorkshire puddings rise higher? Let the batter sit. Make sure you rest your batter rest for at least an hour before you cook to ensure a good rise and deliciously light puddings.

Basically it's equal parts eggs flour milk. Originally Answered: Should Yorkshire pudding batter be runny? Yes, the batter should be runny, about the consistency of heavy cream.

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.

Duck fat is the most recommended for Yorkshire puddings. I have had success with olive oil add a little salt and pepper before heating. Any oil which does not burn in high temperatures can be substituted according to your taste. Remember a hot oven 425–450 and really hot fat preheated in the pan.

What do the British serve with roast beef? ›

This beloved British dish features succulent, tender roast beef served alongside fluffy, golden-brown Yorkshire puddings. Roast potatoes and gravy finish this dish off.

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.

This is about the oil. As mentioned, you need the oil to be very hot before adding your batter, but it's also important to use the right amount. Too much will make the bottom of your Yorkshires greasy, while too little could see your puds stick to the pan.

Plain flour is key, according to the Brits. The addition of bicarb or baking powder should not be added to the mix at all, and can even cause the puds to become flat, dense, or even burn.

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.

Sunflower oil – Ideally try to use sunflower oil as it gives the egg free Yorkshire Puddings the best crisp, but any cheap alternative such as vegetable oil would also work. Try to avoid oils that have a low burning point such as extra virgin olive oil.