Multi-Recipe: Classic Yorkshire Puddings, Mushroom in the Hole, Giant Veggie Yorkshire Pudding, Sausage Toad in the Hole & Potted Trout Yorkies
Jamie Oliver showcases a versatile collection of classic and inventive Yorkshire pudding recipes, ranging from traditional individual puddings paired with smoked salmon to hearty family bakes like mushroom or sausage Toad in the Hole. Featuring foolproof batter techniques and rich homemade onion gravies, these comforting dishes deliver crisp, airy crusts and tender, fluffy centers.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
🍳 Cooking Flow
【Classic Yorkshire Pudding】Whisk eggs, milk, and flour into a smooth batter; pour into screaming hot oiled tins and bake undisturbed at 190°C for 20-25 minutes. → 【Mushroom in the Hole】Roast seasoned portobello mushrooms; pour batter into hot tray, top with mushrooms, garlic, and rosemary, and bake with rich porter gravy. → 【Giant Veggie Bake】Roast carrots and onions, craft quick bread-and-onion stuffing balls, bake a giant Yorkshire pudding tray, and serve filled with veggies and onion gravy. → 【Toad in the Hole】Pre-roast sausages; prepare an airy beer batter with flour, milk, beer, and eggs, then bake sausages and batter together until towering and crisp. → 【Potted Trout Yorkies】Fold flaked smoked trout into seasoned horseradish cream, bake mini Yorkshire puddings, and top with the chilled fish mixture.
Cooking Steps
Brief Cooking Order
【Classic Yorkshire Pudding】Whisk eggs, milk, and flour into a smooth batter; pour into screaming hot oiled tins and bake undisturbed at 190°C for 20-25 minutes. → 【Mushroom in the Hole】Roast seasoned portobello mushrooms; pour batter into hot tray, top with mushrooms, garlic, and rosemary, and bake with rich porter gravy. → 【Giant Veggie Bake】Roast carrots and onions, craft quick bread-and-onion stuffing balls, bake a giant Yorkshire pudding tray, and serve filled with veggies and onion gravy. → 【Toad in the Hole】Pre-roast sausages; prepare an airy beer batter with flour, milk, beer, and eggs, then bake sausages and batter together until towering and crisp. → 【Potted Trout Yorkies】Fold flaked smoked trout into seasoned horseradish cream, bake mini Yorkshire puddings, and top with the chilled fish mixture.
Introduction
Jamie Oliver showcases a versatile collection of classic and inventive Yorkshire pudding recipes, ranging from traditional individual puddings paired with smoked salmon to hearty family bakes like mushroom or sausage Toad in the Hole. Featuring foolproof batter techniques and rich homemade onion gravies, these comforting dishes deliver crisp, airy crusts and tender, fluffy centers.
Step 1
【Classic Yorkshire Pudding】Whisk 4 eggs in a large bowl with a pinch of salt. Pour in 200ml whole milk, then sift in 200g plain flour and whisk until completely smooth. Transfer the batter into a measuring jug for easy pouring.
Step 2
【Classic Yorkshire Pudding】Pour about 1 cm of sunflower oil into each well of a muffin tin. Preheat the oiled tin in an oven set to 190°C (375°F) for roughly 15 minutes until piping hot.
Step 3
【Classic Yorkshire Pudding】Carefully remove the hot tin. Immediately pour the batter into the hot oil wells using a spoon to prevent batter from dragging onto the rims. Bake undisturbed at 190°C for 20-25 minutes until deeply golden, crisp, and well risen.
Step 4
【Smoked Salmon Topping】In a small bowl, beat sour cream with fresh lemon juice. Grate in fresh horseradish and season. Top warm Yorkshire puddings with the sauce, smoked salmon, fresh dill, and extra horseradish.
Step 5
【Mushroom in the Hole】Whisk 4 eggs, a pinch of salt, 175g flour, 175ml whole milk, and 2 tbsp water into a smooth batter. Peel 4 portobello mushrooms (reserving skins for gravy). Season mushroom caps with olive oil, salt, and pepper, placing them cap-side down in a baking tray; roast at 200°C (400°F) for 30 minutes.
Ingredients List
Important Notes
The oil and the baking tin must be smoking hot before adding batter to ensure immediate puff and crispness.
Never open the oven door during the first 20 minutes of baking, or the trapped steam will escape and cause the puddings to collapse.
Adding a splash of water (or beer) to the batter promotes a rapid steam reaction against hot oil, giving exceptional lift and height.
Always pour batter from a jug cleanly into the center of the wells; avoid letting batter drag on the top rims of the tins to allow an even, unobstructed rise.
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...