“Great recipe! I always use Yorkie recipes as a base. My mom taught me many moons ago how to make these and the only part I can remember is how the finished batter should look lol. I always end up adding more milk. I always leave mine out to come to room temperature too, not sure if that makes any difference at all. Either way, perfectly wonderful and well risen yorkies everytime. Thanks!”
“I used some yogurt 1:3 and water to make up the 100 ml since I didn't have milk. I also used 12 tbs flour to make up the flour since I didnt have a scale.
The ending batter was very thick so I added a little bit of water so it was more thin and coated the whisk as shown in the video.
I used a toaster convection oven at 450 with around 20 mins.
The result was pretty good. They have a good shell and soft centre. I may have over baked them a little but theyre still tasty. Only issue is that they deflated and didnt raise as pronounced as the ones shown. This might have been because of my fake yogurt milk so I don’t blame the recipe.
Makes six if using a full size muffin tin and filling 3/4.
Thanks”
Hi Melisssne, thank you for sharing your creative take on the recipe! We're happy to hear that the results were still super-tasty.
Big love, The Jamie Oliver Team
“Wonderful recipe! Delicious! One question -- I was surprised that all the oil seemed to still be in the. Bottom of the cups, after I removed the puddings. Is this how it should be?”
Hi Scott, we're so happy you liked this recipe! To answer your question, yes, you'll always have a little oil leftover in the tin – it's what helps the puddings puff up perfectly. Thanks so much for the review and for the great question! Big love, The Jamie Oliver Team
“They are indeed! Amazing Yorkshire puddings. This recipe has never failed me. I get 6 giant ones out of it and my 6 year old child can scoff down 2 in one sitting. Just perfect”
“Best Yorkshires I’ve made! Put all my ingredients in a nutribullet which did the job. Definitely need longer than 12-15 mins though, it’s worth watching by eye until they’re golden, which for me took 20-22 minutes.”
Hi Rose, we love your tip for using a blender to quickly blitz the ingredients together! The cooking time really depends on your oven, but it's great that you've found a method that works for you. Thanks for the brilliant review!
