Jamie Oliver
@punk_flamingo: My one and only issue is never being able to make big, fluffy Yorkshire puddings. It's the bane of my cooking existence – help!
Jamie Oliver: Make your batter (in a large jug) ahead of time to allow it to rest and activate, then heat up your oven and make sure the oil in each compartment of the muffin tray is smoking hot before you start. Using the jug, pour the batter nice and quickly into the hot oil, using a teaspoon to stop the batter from splashing everywhere – if it splashes, your spuds might not rise as well. Now whack it in the oven and make sure you don't open that door until they're done. That's my quick guide, but I also have a how-to video on Food Tube that will help.
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