I know Jamie Oliver cops a bit of stick but I quite like his recipes; they have never failed for me and I admire his energy and ambitions when it comes to changing the way people eat for the better.
I saw Jamie make these Giant Yorkshire Puddings on telly when I lived in London but I have never tried them before now. I got introduced to the Yorkie when I moved to the UK and whenever I was feeling homesick over there I would always go for a roast on a Sunday because it reminded me of my mum.Traditionally served with roast beef these golden pastries could go with any roast or any food where the mopping up of gravy is going to be involved! It is also the same batter you use for making Toad-in-the-Hole.
This recipe appears in Jamie's book The Naked Chef 2 and it is superb. If you search online you will see just how many people swear by this method.
Ingredients
285 ml milk
115gms plain flour
pinch salt
3 eggs
vegetable oil
Preheat oven to 220C degrees.Mix the batter ingredients together and let it rest for 10 minutes
Preheat a Yorkshire pudding tray or muffin tin and put 1cm of oil in each section. After the 10 minutes divide the batter into the tray (I found using a ladle good for this).
Cook for around 15 to 20 minutes until crisp and puffy, don't open the oven door or they won't rise.
I cooked my Yorkies while my roast beef was resting and took the veg out too so they didn't burn. Because I am still learning how to drive my new oven I put the puddings a shelf too high up and they were a little too brown on top, but nothing serving them upside down in the gravy couldn't fix!Enjoy!
