Anne Morgan Delia Smith’s Yorkshire pudding for 8 is her recipe for 4 doubled: 150g (5 oz) plain flour (all-purpose flour), 2 eggs, 150ml semi-skimmed milk, 110ml water, and beef dripping, baked in two frying pans at 220°C (Gas Mark 7) for 25 to 30 minutes. Delia herself writes in the Complete Cookery Course: “for eight, I double the ingredients and use two tins.”
I started doing this when we had both sets of parents over for Sunday roast and six was never quite enough. Two small frying pans side by side on the top shelf give you two golden puddings ready at the same time.
More Yorkshire Pudding Recipes:
- All Yorkshire Pudding Recipes
- Yorkshire Puddings for 4
- Yorkshire Puddings for 6
- Yorkshire Puddings for 12
Why Two Tins Instead of One Big One?
Delia’s for-4 recipe uses a frying pan with about 1 litre capacity. Doubling the batter into one pan that size would give you a pudding too deep to cook through, with the outside burning before the inside set.
Two tins keep the batter depth the same as the original, so the baking time does not change. If your oven is narrow, stagger them on the top and second shelf and swap them halfway through.
Yorkshire Pudding for 8 Ingredients
- 150g (5 oz) plain flour (all-purpose flour)
- 2 large eggs
- 150ml semi-skimmed milk
- 110ml water
- 80g beef dripping, or 4 tbsp flavourless oil such as vegetable or sunflower
- Salt and freshly milled black pepper
How To Make Delia Smith Yorkshire Pudding for 8
- Sift the flour high: Place a bowl on a cloth. Hold the sieve high and sift in the plain flour. Season with salt and pepper, then make a well in the centre.
- Mix the batter: Break both eggs into the well. Beat with an electric hand whisk, gradually pulling the flour in from the edges. Slowly add the milk and water, whisking until smooth. Scrape the sides with a rubber spatula and whisk once more. No resting needed.
- Heat the fat: Set the oven to 220°C (200°C Fan / Gas Mark 7 / 425°F). Divide the dripping or oil between two heavy frying pans or tins, each about 1 litre capacity. Heat in the oven for 10 minutes until the fat is smoking hot.
- Pour the batter: Take one tin out, place it on the hob over high heat, pour half the batter into the sizzling fat, and return it to the oven. Repeat with the second tin. Work quickly so neither tin cools down.
- Bake: Both tins go on the highest shelf, or top and second shelf if they do not fit. Bake for 25 to 30 minutes. Do not open the oven door.
- Serve immediately: Turn out or cut into portions. If one is ready before the other, keep it warm under a hot grill.
Can I Use One Large Tin Instead?
You can use a large roasting tin if it can go on the hob, like the 20cm x 26cm oblong tin Delia uses for the for-6 version. The batter will be slightly deeper so add 5 minutes to the baking time and check the centre is set before serving.
The two-tin method is more reliable because you know the baking time works exactly. One large tin is a gamble on whether the middle has cooked through.
FAQs
Is this actually a Delia Smith recipe?
Delia publishes recipes for 4 and for 6. For 8, she writes in the Complete Cookery Course that she doubles the for-4 recipe and uses two tins. This page follows her instructions exactly, using her batter ratio and her method.
Can I make individual puddings for 8 in a muffin tin?
Yes. Use a 12-hole muffin tin with a teaspoon of dripping or oil in each hole. You will not need all 12 holes. Heat the tin for 10 minutes, pour the batter in, and bake for 15 to 20 minutes instead of 25.
Can I make the batter ahead and keep it in the fridge?
You can, but Delia says there is no need. The batter works just as well made fresh as it does after resting. If you do make it ahead, give it a quick whisk before pouring because the flour settles to the bottom.
More Recipes To Try:
Nutrition Facts
- Calories: 220 kcal
- Fat: 12g
- Carbohydrates: 20g
- Protein: 6g
- Dietary Fibre: 1g
Nutrition information is estimated per serving (serves 8).
Delia Smith Yorkshire Pudding for 8
Course: Side DishCuisine: BritishDifficulty: Easy8
servings10
minutes30
minutes220
kcalDelia Smith’s Yorkshire pudding for 8 is her recipe for 4 doubled: 150g (5 oz) plain flour, 2 eggs, 150ml semi-skimmed milk, 110ml water, and beef dripping, baked in two frying pans at 220°C (Gas Mark 7) for 25 to 30 minutes. Delia herself writes in the Complete Cookery Course: for eight, I double the ingredients and use two tins.
I started doing this when we had both sets of parents over for Sunday roast. Two small frying pans side by side on the top shelf give you two golden puddings ready at the same time.
Ingredients
150g (5 oz) plain flour (all-purpose flour)
2 large eggs
150ml semi-skimmed milk
110ml water
80g beef dripping, or 4 tbsp flavourless oil such as vegetable or sunflower
Salt and freshly milled black pepper
Directions
- Sift the flour high: Place a bowl on a cloth. Hold the sieve high and sift in the plain flour. Season with salt and pepper, then make a well in the centre.
- Mix the batter: Break both eggs into the well. Beat with an electric hand whisk, gradually pulling the flour in from the edges. Slowly add the milk and water, whisking until smooth. Scrape the sides with a rubber spatula and whisk once more. No resting needed.
- Heat the fat: Set the oven to 220°C (200°C Fan / Gas Mark 7 / 425°F). Divide the dripping or oil between two heavy frying pans or tins, each about 1 litre capacity. Heat in the oven for 10 minutes until the fat is smoking hot.
- Pour the batter: Take one tin out, place it on the hob over high heat, pour half the batter into the sizzling fat, and return it to the oven. Repeat with the second tin. Work quickly so neither tin cools down.
- Bake: Both tins go on the highest shelf, or top and second shelf if they do not fit. Bake for 25 to 30 minutes. Do not open the oven door.
- Serve immediately: Turn out or cut into portions. If one is ready before the other, keep it warm under a hot grill.
Notes
- This is Delia’s for-4 recipe doubled, as she suggests in the Complete Cookery Course.
- Two tins keep the batter depth right so the baking time stays the same.
- Milk and water, not all milk. Beef dripping for best flavour.
