Delia Smith Yorkshire Puddings For 4​ Recipe

This crispy Delia Smith Yorkshire Puddings For 4 recipe is made with plain flour, a fresh large egg, semi-skimmed milk, water, and savory beef dripping. The result is a batch of airy, golden-brown puddings with a crunchy exterior and a soft, tender center that holds gravy perfectly. This recipe creates the ultimate British side dish, perfect for a smaller Sunday roast or a cozy family dinner.

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Delia Smith Yorkshire Puddings For 4 Ingredients

• 75g plain flour
• 1 large egg
• 75ml semi-skimmed milk
• 55ml water
• 40g beef dripping (or 2 tablespoons flavorless oil, such as vegetable or sunflower)
• Salt and freshly milled black pepper

How To Make Delia Smith Yorkshire Puddings For 4

1. Aerate the flour: Place a bowl on a cloth to keep it steady. Sift the plain flour into the bowl, holding the sieve high above the bowl to give the flour a good airing. Add the salt and pepper, then make a well in the center.
2. Mix the batter: Break the egg into the well. Using an electric hand whisk or a balloon whisk, beat the egg while gradually incorporating the flour from the edges.
3. Add the liquid: Slowly pour in the milk and water mixture while continuing to whisk. Once combined, use a rubber spatula to scrape the sides and base of the bowl to catch any dry bits of flour. Give it one final whisk until smooth. You do not need to let this batter rest.
4. Heat the fat: About 15 minutes before serving, preheat your oven to 220°C (Gas Mark 7). Place the beef dripping or oil into a 4-hole Yorkshire pudding tin (or a muffin tin). Put the tin in the oven for 10 minutes until the fat is sizzling hot.
5. Pour the batter: Remove the tin from the oven and carefully place it over direct heat on the stovetop set to high (to keep the fat hot). Pour the batter evenly into the sizzling fat.
6. Bake the puddings: Immediately return the tin to the highest shelf in the oven. Bake for 25-30 minutes until well-risen, crisp, and golden. Serve immediately.

Recipe Tips

• The “High Sift” Technique: Holding the sieve high up is crucial. It adds air to the flour before you even start mixing, which helps the puddings rise to impressive heights.
• Direct Heat Method: Delia’s trick of putting the tin on the stovetop while pouring the batter ensures the fat never cools down. This “thermal shock” creates the best rise.
• Don’t Open the Oven: Yorkshire puddings are sensitive to drafts. If you open the oven door to check on them before they are set, they will likely collapse.
• Beef Dripping Flavor: While vegetable oil works fine, using beef dripping adds an authentic, savory depth of flavor that pairs perfectly with roast meats.

What To Serve Delia Smith Yorkshire Puddings

These puddings are the traditional accompaniment to Roast Beef, but they are versatile enough for any hearty meal.

Serve them with Roast Pork and apple sauce, or a juicy Roast Chicken. They are also fantastic with sausages and onion gravy (a deconstructed Toad in the Hole). For a simple supper, you can even serve them on their own, filled with a rich vegetable stew or chili.

How To Store Delia Smith Yorkshire Puddings Leftovers

• Refrigerate: Store any leftover puddings in an airtight container in the fridge for up to 2 days. To reheat, place them in a hot oven (200°C) for 3-4 minutes to restore their crunch.
• Freeze: Allow the puddings to cool completely, then seal them in a freezer bag. They can be frozen for up to 1 month. You can reheat them directly from frozen in a hot oven for about 6-8 minutes.

Delia Smith Yorkshire Puddings For 4 Nutrition Facts

Serving Size: 4 pudding

• Calories: 185 kcal
• Total Fat: 11g
• Saturated Fat: 4.5g
• Cholesterol: 55mg
• Sodium: 35mg
• Total Carbohydrate: 15g
• Dietary Fiber: 0.5g
• Sugars: 1g
• Protein: 4.5g

Frequently Asked Questions

• Can I double this recipe? Yes, if you need to feed more people, you can double the ingredients. However, you will need a larger tin (or two tins) and ensure you have enough space in the oven for the heat to circulate.
• Why are my puddings soft and not crispy? This usually happens if the oven wasn’t hot enough or if they were taken out too early. They need the full cooking time to dry out the shell. Also, using water mixed with milk helps create a crispier texture than using milk alone.
• Do I really need to put the tin on the stove? It is a specific technique Delia recommends to keep the fat smoking hot. If you don’t feel safe doing this, just work very quickly on a heat-proof surface before returning the tin to the oven.

Try More Recipes:

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