How To Make Yorkshire Puddings | Jamie Oliver

Hi guys, me and the Food Tube family together with our friends at LV are here to help you guys out. You've told us what your biggest cooking headaches are, so together we'll show you our secret tips and tricks which will change the way you cook forever. Okay lovely people, how to make the perfect Yorkshire puddings. Let's just, let's just talk about the perfect Yorkshire pudding. That beautiful little thing that you can put gravy in, it's great with roast dinners. You know, crispy on the outside, bit chewy down here. Let's do it. First up, big bowl. Whisk, and I need four eggs. I'm using beautiful fresh free range eggs and we're going to whisk those up. I'm using a big bowl so we can get some nice air in there. Then I'm going to go in with 200ml of whole milk, 200g of plain flour. Now you can sift it, you know when you sift it, it just makes it nice and light and no lumps, we don't want lumps in there. So just whisk up your batter. As you can see now it's nicely whipped up. I'm just going to add a little pinch of salt and nothing else, that's basically it. Now we want it to just coat the back of the spoon, it should just stick nice into it. That's the batter made. What I do want to do is get it from a bowl, which is perfect for making it, into a jug because that's perfect for pouring it quickly because that is another important part that I'll talk about in a minute. We are using a sunflower oil, you can use a groundnut oil or a sunseed oil, absolutely. These are oils that can handle high heat. We want one centimetre in each mould. So I'm going to fill up these three and what I like to do is then just gently but evenly pour the oil all the way along and by the time you hit the bottom you'll have absolutely perfect exact measurement across every single one and I know what you're thinking. I know, I invented it or at least I think I did. Now we are going to preheat our oven to 190 degrees Celsius. I've got one in there already, okay. It's been in there for about 15 minutes. So my preheated oil comes out. This is very hot. I'm going to go in with my batter here. I'm going to use a spoon. What you don't want is loads of batter touching the side. If you have batter in between, what's going to happen is that will drag your Yorkshire pudding down and it will stop it rising as efficiently. And what's happening now, you can see the hot oil is starting to cook the batter on the outside and as we put this in the oven, the heat of the oil is going to push the batter up the side to create that lift. Okay, we're going to go straight back into the oven and we're going to close the door and we're going to leave it. You want to dedicate the whole oven just to Yorkshire puddings. They're going to cook for about 20 to 25 minutes until golden and crispy and gorgeous. You're going to love it. Come on baby! Yeah! So for me guys, this really is the perfect Yorkshire pudding. You can go bigger, you can put more batter in, but then I think it goes too crispy and too dry. I like this kind of size. I like the kind of balance of crispiness around here and the chewiness from inside. Look what you've got there, absolutely gorgeous. I want to show you guys something even more incredible to go with Yorkshire puddings that's not the usual thing. So I've got some nice smoked salmon. I'm going to put it down onto a beautiful board or platter. To complement that I want a little simple sauce. Now you could use sour cream, yoghurt or creme fraiche. Just beat it up and I'm going to add just the juice of one lemon. Here's a fresh horseradish. So we're going to peel the horseradish. A little grating over the salmon. Just like snow. What I like about this is its contrast, fire and lightness. It's beautiful. Just mix it up. Just going to take some of this dill and from a height just pick it. And then freshly cooked hot Yorkshire puddings. Loading it with that hot sour cream and horseradish sauce. A nice bit of smoked salmon and then just find a quiet little moment where you and that beautiful combination. If you haven't subscribed to Food Tube or Drinks Tube, subscribe! It's free and we love you and we love it. So keep coming guys. If you like this video please like it, share it on your social media. Take care, bye!