Yorkshire pudding is a classic British side dish. Think crisp, golden-brown edges and a soft, hollow middle. Normally, you’d see milk in the batter. But Jamie Oliver, being the culinary rebel he is, sometimes swaps it for water.
Why? Simplicity. It makes the batter lighter and a bit more crisp. Perfect for soaking up gravy without going soggy. It’s also great if you’re out of milk or need a dairy-free option. This version leans into that rustic, no-fuss charm of traditional cooking.
So-same basic structure, just tweaked. And the result? Surprisingly brilliant.
Jamie Oliver Yorkshire Pudding With Water Recipe
Ingredients Needed
You only need a handful of basic ingredients. Here’s what goes into Jamie Oliver’s water-based Yorkshire pudding:
- 140g plain flour (about 1 cup)
- 4 large eggs
- 200ml cold water (instead of milk)
- Pinch of salt
- Sunflower oil or beef dripping (for the tins)
That’s it. No frills. No fancy extras. Just pantry staples working together.
Equipment Needed
Not much is needed but having the right tools does help.
- Mixing bowl – for combining everything.
- Whisk – to beat the batter smooth.
- Jug or pouring container. makes filling the tins easier.
- Muffin tin or Yorkshire pudding tin. with deep wells.
- Oven – very hot and ready to go.
- Spoon or ladle – optional but helpful if you’re not using a jug.
The trick is getting that tin blisteringly hot before pouring in the batter. We’ll get to that next.
How To Make Jamie Oliver’s Yorkshire Pudding With Water
This part is where the magic happens. It’s all about timing, heat and confidence.
Step 1: Make The Batter
Crack the eggs into a bowl. Add the flour and whisk until it forms a thick paste. Slowly add the water while whisking. You want a smooth, runny batter with no lumps.
Season with a pinch of salt. Let it rest-15 minutes is good, 30 is better. If you’ve got time, an hour is ideal. Resting helps the gluten relax and gives you that puffed-up rise in the oven.
Step 2: Prep The Tin
Heat your oven to 220°C (428°F). Place a bit of oil (or beef dripping if you’re feeling traditional) into each well of the muffin tin. Just enough to cover the bottom.
Now, slide the tin into the oven. Let it get really hot. Like smoking hot. This is key to getting that instant rise when the batter hits the tin.
Step 3: Pour And Bake
Quickly-but carefully-remove the hot tin from the oven. Pour the batter evenly into each well. You should hear a sizzle. That’s good. That’s what you want.
Back into the oven they go. Don’t open the door. Not even a peek.
Bake for 20-25 minutes, until they’re golden, puffed up and crisp on the edges.
What I Learnt
A few things stood out while making this.
First, water really changes the texture. These puddings are lighter, crispier and less stodgy than the milk-based version. Perfect if you like your Yorkies crunchy rather than custardy.
Second, temperature matters. If the oil isn’t hot enough, you’ll end up with sad, flat discs. But get that oil smoking and you’re rewarded with towering, golden beauties.
Third-less is more. This recipe proves that you don’t need fancy ingredients to make something delicious. Just good timing, a hot oven and some trust in the process.
Recipe Tweaks For Jamie Oliver’s Yorkshire Pudding With Water
Jamie’s take on Yorkshire pudding is brilliant because it’s simple. just eggs, flour, salt and water. But that simplicity leaves room for some fun tweaks. First, swapping some of the water for milk or sparkling water can add a little richness or extra puffiness. Sparkling water is a secret weapon; the bubbles help the batter rise even better, giving you a lighter, airier pudding.
Want more flavor? Toss in a pinch of herbs. think rosemary or thyme. or even a little garlic powder. It won’t overpower but will add a subtle depth. For texture, some folks like adding a spoonful of mustard or a dash of Worcestershire sauce. It’s unexpected but gives the batter a gentle tang that plays beautifully with roast beef or gravy.
Don’t forget the fat! Using beef dripping or clarified butter in the tin instead of plain oil adds a rich, savory note and helps the puddings crisp up perfectly. And always preheat your tin with the fat blazing hot. this step is what gives you that iconic puff and golden crust.
Finally, for a gluten twist, you can experiment with a mix of flours-like half plain flour and half chickpea flour-to add a nutty flavor and extra protein. Just keep an eye on the texture; you want the batter to be smooth and pourable.
Storage Tips For Leftovers
Yorkshire puddings are best fresh and hot but leftovers happen. When you have some hanging around, storing them right is key to keeping that fluffy, crispy magic. The first step: let them cool completely. Wrapping warm puddings traps steam which turns crisp edges soggy.
Once cool, pop them in an airtight container or a resealable bag. They’ll keep nicely in the fridge for up to 2 days. Reheating is an art. don’t microwave unless you want a chewy, deflated version. Instead, warm them in a preheated oven at around 180°C (350°F) for 5-7 minutes. A quick spritz of water on the outside before heating can help revive some moisture without losing crispness.
If you want to store them longer, freezing is your friend. Lay the puddings flat on a baking tray, freeze until solid, then transfer to a freezer bag. Reheat straight from frozen in a hot oven. This way, you can have fresh-tasting Yorkshire puddings whenever you want.
What To Eat With Jamie Oliver’s Yorkshire Pudding With Water?
Yorkshire puddings are iconic sidekicks to a classic British roast but there’s so much more you can do with them. Of course, they shine alongside roast beef, drenched in rich gravy. The pudding soaks up the juices like a sponge, creating that perfect bite.
But don’t stop there. Try them with a roast chicken or pork dinner for a slightly different vibe. They also pair wonderfully with hearty stews or casseroles-think beef stew, lamb hotpot or even a veggie-packed mushroom gravy. The pudding adds a lovely texture contrast.
For a twist, turn Yorkshire puddings into mini ’boats’ and fill them with creamy mashed potatoes and crispy bacon or even a dollop of spicy chili con carne. They make fantastic bases for brunch, too. Imagine topping them with scrambled eggs and smoked salmon or baked beans and cheese.
Even breakfast isn’t off-limits. Use leftover puddings to scoop up runny yolks or stack them with sausages and fried onions for a British take on a sandwich.
FAQs
Can I Use Water Instead Of Milk For Jamie Oliver’s Yorkshire Pudding?
Yes! Jamie’s recipe uses water, which makes the puddings light and crisp. It’s a great option if you’re avoiding dairy or just want a different texture.
Why Does Jamie Oliver Use Water Instead Of Milk In His Yorkshire Pudding Recipe?
The water helps create a lighter batter, making the puddings puff up beautifully. It also ensures they get a crispy edge without being too rich.
Do I Need To Make Any Changes If I Use Water Instead Of Milk For Yorkshire Puddings?
Nope! Just follow the recipe as is, and you’ll still get perfect, golden Yorkshire puddings.
