I remember the first time I made Yorkshire pudding. It was a Sunday roast, and I had just moved into my first apartment. I was excited to make the meal feel like home. My grandmother’s recipe was handwritten on a faded index card, but I was feeling adventurous. I decided to follow Jamie Oliver’s method for Yorkshire pudding, which included a unique twist: using water instead of milk. The result was golden, crispy edges with a soft center-everything I wanted in a perfect Yorkshire pudding.
Fast forward to now, and I’ve made this recipe countless times. It’s become my go-to for big family meals, and I find it works just as well with a traditional roast as it does with a vegetarian gravy. It’s foolproof, and the secret ingredient? Water! In this post, I’ll break down how Jamie Oliver’s Yorkshire pudding with water recipe works, what makes it so special, and how you can tweak it to suit your preferences.
Jamie Oliver’s Yorkshire Pudding With Water Recipe
Jamie Oliver’s Yorkshire pudding recipe with water is surprisingly simple yet incredibly satisfying. What sets it apart from other recipes is its use of water instead of milk. This change brings a lighter texture to the batter, which crisps up beautifully when baked.
His recipe includes:
- A basic batter of flour, eggs, water, and salt
- No need for milk or butter, making it a leaner alternative
- A quick and easy method to get it into the oven within 30 minutes
- An emphasis on high heat, which creates that irresistible puff and golden crust
I first stumbled upon this version while looking for a more accessible recipe that wouldn’t require a trip to the store for extra ingredients. It’s easy to love how minimal the list of ingredients is, yet how rich the flavor turns out to be.
Ingredients Needed
Making Yorkshire pudding with water requires only a few simple ingredients. Here’s the breakdown:
- Plain flour: This is the base of the batter. It provides structure without making the pudding too heavy.
- Eggs: Two large eggs help the batter rise and give the pudding its light texture.
- Water: Replacing milk with water results in a lighter texture, which is key for getting that perfect rise.
- Salt: Just a pinch to bring out the flavor and balance the batter.
How To Make Jamie Oliver’s Yorkshire Pudding With Water
The first time I followed Jamie’s recipe, I couldn’t believe how quickly everything came together. It’s such an uncomplicated method that gives you crispy, airy results. Here’s how to make it step by step:
- Preheat your oven: Heat it to 220°C (430°F). You want it to be smoking hot, which helps the batter puff up in the oven.
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Make The Batter
- Whisk the eggs and water together until well combined.
- Gradually add the plain flour and salt. Whisk vigorously to avoid lumps.
- Let the batter rest for 15-20 minutes. The rest time is essential for the flour to absorb the water and fully hydrate.
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Prepare The Tin
- Pour a little vegetable oil (or beef drippings, if you’re feeling fancy) into a muffin tin or Yorkshire pudding tray.
- Place the tin in the oven to heat up until the oil is smoking hot-this ensures that crispy, golden edge.
- Pour the batter: Carefully take the tin out of the oven and pour the batter into each muffin cup or pudding well. Only fill them halfway so they have room to rise.
- Bake: Bake the puddings for about 20 minutes, until they’ve risen and are golden brown. Resist the urge to open the oven door during the first 15 minutes-you need that high heat to puff them up.
- Serve: Once done, serve immediately while they’re still hot and crispy!
Ingredient Science Spotlight
Each ingredient in this recipe plays a crucial role in the final texture of the Yorkshire pudding. Let’s break down the science:
- Flour: Plain flour is ideal because it provides just enough structure to the batter without weighing it down. When the flour is mixed with the liquid, it forms gluten, which helps trap air and causes the rise.
- Eggs: Eggs are key to the rise and texture. The proteins in the eggs solidify in the heat, giving structure to the batter, while the water they contain contributes to the lightness of the pudding.
- Water: You might think milk would be the obvious choice, but water has a lower fat content, which allows the batter to crisp up better in the high heat. Water also evaporates during baking, helping the puddings puff up with steam.
- Salt: Just a pinch of salt enhances the flavor of the other ingredients without overpowering the delicate taste.
Expert Tips
- Don’t skimp on preheating: The key to crispy Yorkshire puddings is that initial blast of high heat. Make sure the oil is hot before pouring in the batter, and don’t open the oven door until they’ve fully risen.
- Rest the batter: Letting your batter sit for 15-20 minutes allows the flour to absorb the water, creating a smoother texture and more even rise.
- Use a heavy pan: If you don’t have a Yorkshire pudding tin, a muffin tin works well. Just ensure it’s a sturdy, heavy pan so the heat stays consistent.
- Don’t overcrowd the tin: Leave enough space between each pudding so they can rise without being cramped.
- Room temperature ingredients: For the best rise, make sure your eggs and water are at room temperature. Cold ingredients can cause the batter to seize up and not rise as well.
Recipe Variations
While Jamie Oliver’s Yorkshire pudding with water recipe is great as is, there are plenty of variations to experiment with:
- Add herbs: A pinch of dried rosemary or thyme in the batter adds a fragrant touch.
- Use beef drippings: If you’re making this as part of a roast beef dinner, use beef drippings for an extra rich flavor in the puddings.
- Vegan version: Swap the eggs for a flaxseed or chia egg and use a non-dairy milk or water to create a vegan-friendly version.
- Cheese: Stir in some grated cheddar to the batter for a cheesy twist.
Final Words
This recipe is a total game-changer for anyone looking for an easy way to make Yorkshire puddings. The simplicity of water as the main liquid keeps the focus on the lightness and crispiness, making it a foolproof dish. It’s the perfect companion to roast dinners, or even just served with a good vegetarian gravy.
FAQs
Can I Use Water Instead Of Milk In Jamie Oliver’s Yorkshire Pudding Recipe?
Yes, Jamie Oliver’s recipe uses water as a substitute for milk. It gives the puddings a light and crispy texture.
How Does The Water Version Affect The Taste Of The Yorkshire Pudding?
The water-based version results in a slightly less rich flavor compared to using milk, but it still delivers that crispy, airy texture.
Is Jamie Oliver’s Yorkshire Pudding With Water Recipe Easy To Make?
Yes, the recipe is simple and quick. Just mix the ingredients, let the batter rest, and bake in a hot oven for the best results.