Jamie Oliver Yorkshire Pudding Recipe

Are you planning on preparing those lovely Yorkshire puddings? Those delicious tiny breads that are crunchy on the outside and chewy on the inside. You may put gravy in them and serve them with roast vegetables for dinner! 

Do you want to know where you can find the best Yorkshire pudding recipe? Don’t worry, we’ll provide you Jamie Oliver’s Yorkshire pudding recipe today to make your meal amazing!

Jamie Oliver Yorkshire Pudding Recipe

Jamie Oliver Yorkshire Pudding Recipe

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Recipe by Lindsay G. Cabral Cuisine: BritishDifficulty: Easy


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Jamie Oliver is a famous British chef. He has gifted several popular recipes to British people and the Yorkshire style pudding is one of his crowd-pleaser. It is easy to prepare and cook. Also, it is an ideal item to entertain your party within a few minutes.


  • 4 eggs

  • 200ml whole cream milk

  • 200g plain flour

  • A little pinch of salt

  • 200g sunflower oil. (you can use granola oil or sun seed oil)

  • Sliced salmon

  • Beaten Sour cream

  • One lemon

  • Horseradish

  • dill

  • Tools
  • 1 large bowl

  • Whisk

  • 1 Strainer

  • 1 spoon

  • 1 pouring jug

  • Baking mold

  • Oven

How to make Jamie Oliver Yorkshire Pudding

  • Finely Whisk the Eggs: Take a big bowl and a whisk. Break four free range eggs in the bowl and whisk them up using that whisk. The big bowl will help to get some nice air in those egg whisk.Finely Whisk the Eggs
  • Add milk: After a fine whisk pour 200ml of whole milk in the bowl. And give it a stir.Finely Whisk the Eggs
  • Sift the Flour and add it into the Mix: Now add 200 grams of plain flour. It will be better if you sift the flour with a strainer. It will the flour nice and light and also ensure that you don’t add any lump into the mix.Sift the Flour and add it into the Mix
  • Whisk and form into Nice Sticky Batter: Whisk the whole mixture and make a nice and fine batter. Try to whisk for 2-3 minutes to form a lump free sticky batter.Whisk and form into Nice Sticky Batter
  • Add a Pinch of Salt: Add a pinch of salt into the batter and mix it up again.Add a Pinch of Salt
  • Pour the Batter into a Pouring Jug: Pour the batter from the mixing bowl into a pouring jug. It will make pouring the batter into the baking dish a lot easier for you.

    Take a spoon and dip it into the batter to see if the batter is ready and lump-free. If the batter is ready to cook, it will stick to the back of the spoon neatly and will have no lumps in it. Basically, you’ll have to whisk the mixture until no lumps remain on the back of the spoon.Pour the Batter into a Pouring Jug
  • Check if your Batter is lump Free: Pour one inch of sunflower oil into two of the baking molds and carefully and evenly pour the oil all the way down the other side of the mold. By the time you reach the bottom of the mold, you will have exactly perfect measurements in every single one of them.Check if your Batter is lump Free
  • Pour Oil into the Baking Moulds: Now use oil with a high smoke point and pre-heat. Take the oven to 190 degree Celsius while pre-heating the oil in the mold. It will take at best 15 minutes to reach that heating point.Check if your Batter is lump Free
  • Pre-heat the Oil: Now take out the pre-heat oil out of the oven and place it safely on your kitchen bar.Pre-heat the Oil
  • Pour the Batter using a Spoon: Now take the batter and pour it into the hot oil.Pre-heat the Oil
  • Tackle the Excess Batter Using a Spoon: To keep the excess batter from messing up the sides of the molds, use a spoon to gather it. Because if there is batter in between the molds, the Yorkshire pudding will be dragged down and will not rise as well.

    As you can see, the batter has already begun to fry on the outside in the heated oil. And the heat of the oil will push the batter up the side to create that lift when you put it in the oven.Tackle the Excess Batter Using a Spoon
  • Bake the Pudding: Now put the mold back into the oven and leave it. Cook the pudding in 190 degree Celsius for 20-25 minutes until it turns into golden brown. Do not open the oven until the pudding is perfectly cooked.Bake the Pudding
  • Take out the Pudding out of the Oven after being perfectly Cooked: Take the tray out and enjoy that crispy and gorgeous Yorkshire pudding with your loved ones!Take out the Pudding out of the Oven after being perfectly Cooked
  • Take Some Smoked Salmon: To complement the dish take some smoked salmon and put it on a tray.Take Some Smoked Salmon
  • Beat up some Sour Crème or Yogurt: Take some sour crème or yogurt and simply beat it up.Beat up some Sour Crème or Yogurt
  • Squeeze a Lemon into the Sour Crème: Take a full lemon and squeeze it into the sour crème.Squeeze a Lemon into the Sour Crème
  • Add a little Grated Horseradish: Take a fresh horseradish and finely peel it and grate a little horseradish on top of the crème and mix it using a spoon. It will give the crème a nice contrast taste.Add a little Grated Horseradish
  • Spread some Dill : Take some dill and spread slightly on the top of the salmon.Spread some Dill
  • Arrange the Whole Dish : Now take one of those lovely Yorkshire pudding and put a little sour crème and horseradish sauce in the middle of it. Then Place a smoked salmon on the top of it and enjoy this lovely Yorkshire pudding!Arrange the Whole Dish

Recipe Video


  • The quantity used here is enough to prepare eight medium-sized Yorkshire puddings. You can adjust the quantities to make larger or smaller puddings. Simply pour more batter into the mold to make it larger.
  • However, if you stick to this exact recipe, you’ll get the right crunchiness on the outside and chewiness on the inside. The sauce and pudding as a whole are deliciously complementary. So, you can enjoy this easy and tasty cuisine whenever you want. 


That concludes our discussion of Jaime Oliver’s Yorkshire pudding recipe. Follow our website to stay up to date on more simple recipes like these! And also, don’t forget to tell us how this Yorkshire recipe tasted.

Last Updated on March 2, 2022 by Lindsay G. Cabral

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Lindsay G. Cabral is a recipe blogger who specializes in vegan and gluten-free recipes. Lindsay has been blogging since 2012, and her recipes have been featured on popular websites such as Huffington Post, Mind Body Green, and The Kitchn. In addition to her blog, Lindsay is also the author of two cookbooks, Vegan Yum Yum and Vegan Yum Yum for All Occasions. When she's not in the kitchen, Lindsay enjoys spending time with her husband and two young daughters.

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