Delia Smith Yorkshire Pudding​ Recipe

This classic Delia Smith Yorkshire Pudding is made with plain flour, fresh eggs, a mixture of milk and water, and traditional beef dripping. The recipe creates a tall, golden-brown side dish with a crispy exterior and a soft, airy center. It is the perfect accompaniment for a traditional Sunday roast beef dinner for the whole family.

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Delia Smith Yorkshire Pudding Ingredients

• 175g (6 oz) plain flour
• 2 large free-range eggs
• 175ml (6 fl oz) whole or semi-skimmed milk
• 110ml (4 fl oz) cold water
• 2 tablespoons beef dripping (or vegetable oil with a high smoke point)
• Salt and freshly milled black pepper

How To Make Delia Smith Yorkshire Pudding

1. Preheat the oven: Turn your oven on to 220°C (425°F/Gas Mark 7). Place a large roasting tin (about 11×9 inches) on a high shelf in the oven to get hot.
2. Sift the flour: Place a large mixing bowl on the counter. Hold a sieve high above the bowl and sift the flour into it. This “airs” the flour to make the pudding lighter.
3. Mix the eggs: Make a small hole (a well) in the center of the flour. Break the eggs into the well and add salt and pepper. Whisk the eggs with an electric hand whisk.
4. Create the batter: As you whisk the eggs, the flour from the edges will slowly mix in. Combine the milk and water in a jug. When the egg mixture gets thick, slowly pour in the liquid while whisking constantly.
5. Smooth the mixture: Stop whisking and use a spatula to scrape down the sides of the bowl. Push any lumps into the batter and whisk again until it is completely smooth. You can use the batter immediately; there is no need to let it rest.
6. Heat the fat: Spoon the beef dripping into the hot roasting tin in the oven. Let it melt and get very hot. Carefully remove the tin and place it on a burner on the stove over medium heat. Wait until the fat shimmers and starts to smoke slightly.
7. Bake the pudding: Pour the batter into the smoking hot tin. Tip the tin so the batter spreads evenly. Immediately put the tin back on a high shelf in the oven. Bake for 40 minutes until the pudding is tall, golden brown, and crisp. Serve immediately cut into squares.

Recipe Tips

• Use the Right Fat: Beef dripping provides the most traditional flavor and gets very hot without burning. If you do not have dripping, use a vegetable oil (like sunflower oil) that can handle high heat.
• The “Smoking” Point: The fat must be smoking hot before you pour in the batter. This shock of heat is what makes the pudding rise instantly and become crispy.
• Don’t Open the Door: Once the pudding is in the oven, do not open the door until the 40 minutes are up. Cold air entering the oven can cause the pudding to collapse.
• The Liquid Mix: Delia’s secret is using a mix of milk and water. Using only milk can make the pudding too heavy, but the water helps create a lighter, crispier texture.

What To Serve Yorkshire Pudding

• This dish is the legendary partner to a classic Roast Beef dinner. Serve these squares alongside thick slices of beef and a generous amount of rich onion gravy.
• They also pair perfectly with other roasted sides like crispy roast potatoes, honey-glazed carrots, and steamed broccoli. For a vegetarian option, they are delicious served with a cheesy cauliflower bake or simply covered in gravy as a starter.

How To Store Yorkshire Pudding Leftovers

• Refrigerate: Allow the leftovers to cool completely. Store them in an airtight container or a plastic bag in the refrigerator for up to 2 days. The texture will soften, but they are still tasty.
• Freeze: Yorkshire puddings freeze very well. Place the cooled puddings in a freezer-safe bag and freeze for up to 1 month. You can reheat them straight from frozen in a hot oven for about 5-8 minutes to crisp them up again.

Delia Smith Yorkshire Pudding Nutrition Facts

Serving Size: 1 square (based on 4 servings)

• Calories: 265 kcal
• Total Fat: 11g
• Saturated Fat: 4g
• Cholesterol: 95mg
• Sodium: 60mg
• Total Carbohydrate: 33g
• Dietary Fiber: 1g
• Sugars: 2g
• Protein: 9g

Frequently Asked Questions

• Why did my Yorkshire Pudding fail to rise? The most common reason is that the fat or the oven wasn’t hot enough. The batter needs to hit smoking hot fat to react instantly. Also, opening the oven door too early can cause them to deflate.
• Can I double this recipe? Yes, you can double the ingredients easily. However, you will need a much larger roasting tin or two separate tins to ensure the batter spreads out enough to crisp up.
• Do I really need to sift the flour from a height? Yes, this is a key part of Delia’s method. Sifting from high up adds air into the flour before you even start mixing. This helps create the light, airy structure of a proper Yorkshire pudding.

Try More Recipes:

• Delia Smith Yorkshire Puddings For 4​ Recipe
• Delia Smith Yorkshire Puddings For 6​
• Delia Smith Cheese Souffle Recipe