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TV chef Jamie Oliver has shared his secret to making the perfect Yorkshire puddings, and it has nothing to do with the ingredients or oven temperature. Instead, it all hinges on one overlooked but essential technique.
In a step-by-step tutorial, the celebrity cook revealed his foolproof method to achieving those iconic, sky-high puds, golden, crispy on the outside, soft and chewy in the middle, and just the right size to cradle a ladle of rich gravy. But it’s how the batter is poured that makes all the difference.
“If you have batter touching the sides, it drags the Yorkshire pudding down,” Oliver explained. “It stops it rising as efficiently.”
After preparing a basic batter, four free-range eggs, 200ml of whole milk, and 200g of plain flour, Jamie recommends whisking vigorously to incorporate air, then transferring the mixture into a jug to make it easier to pour.
“That’s another important part,” he said. “You want to pour it quickly and cleanly.”
He preheated a muffin tray with about 1cm of sunflower oil in each mould at 190°C for at least 15 minutes until it’s smoking hot. Then, using a spoon, he carefully pours the batter into the centre of each mould, avoiding the sides completely.
According to Jamie, this step allows the hot oil to instantly begin cooking the batter on contact, pushing it up the sides for that signature rise.
Another tip is to notovercrowd your oven.
Jamie suggested dedicating the whole oven to the Yorkshire puddings and resisting the urge to open the door during cooking.
“They need uninterrupted heat to really puff up.”
Once baked for 20–25 minutes, the result is a beautifully golden, crisp Yorkshire pudding with the perfect balance of crunch and inner tenderness.
“You can make them bigger, but I think this size is the best,” he said. “It’s got that crispy edge and a lovely, soft middle, absolutely gorgeous.”
“This really is the perfect Yorkshire pudding,” said Jamie. “You’re gonna love it.”
