Delia Smith Yorkshire Puddings For 6​

This crisp and golden Delia Smith Yorkshire Puddings for 6 recipe is made with plain flour, fresh large eggs, a mixture of semi-skimmed milk and water, and beef dripping for authentic flavor. The result is a tall, airy pudding with a savory crunch on the outside and a soft, tender center that soaks up gravy perfectly. It is the ultimate side dish for a Sunday roast beef dinner and makes enough to feed a hungry family of six.

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Delia Smith Yorkshire Puddings for 6 Ingredients

• 175g plain flour
• 2 large eggs
• 175ml semi-skimmed milk
• 110ml water
• 80g beef dripping (or 4 tablespoons flavorless oil like vegetable or sunflower oil)
• Salt and black pepper, to taste

How To Make Delia Smith Yorkshire Puddings for 6

1. Prepare the flour: Place a bowl on a cloth to keep it steady. Sift the flour into the bowl, holding the sieve high up to let air get into the flour. Add salt and pepper, then use a spoon to make a hollow well in the center.
2. Mix the batter: Break the eggs into the well. Using an electric hand whisk or a balloon whisk, beat the eggs while slowly mixing in the flour from the sides.
3. Add the liquid: Gradually pour in the milk and water mixture while you continue to beat the batter. Once all the liquid is added, use a rubber spatula to scrape the sides and bottom of the bowl to catch any dry flour. Give it one final whisk until smooth. You do not need to let the batter rest.
4. Heat the fat: About 15 minutes before you want to bake, preheat your oven to 220°C (Gas Mark 7). Put the beef dripping or oil into a roasting tin or muffin tray. Place the tin in the oven for 10 minutes until the fat is extremely hot.
5. Pour and bake: Carefully take the hot tin out and place it on a burner over high heat (if safe for your tin). Pour the batter directly into the sizzling hot fat.
6. Cook the puddings: Immediately put the tin back into the oven on the highest shelf. Bake for 25-30 minutes. Do not open the oven door during this time. The puddings are done when they are risen, crisp, and golden brown. Serve immediately.

Recipe Tips

• Sift High for Air: Holding the sieve high when adding flour introduces air into the mixture. This helps create a lighter batter and a better rise.
• Smoking Hot Fat: The fat must be sizzling hot when you pour the batter in. This “shock” creates instant steam, which pushes the pudding up and creates that classic tall shape.
• Do Not Open the Door: Resist the urge to open the oven door while they are baking. A sudden drop in temperature can cause the puddings to collapse or “deflate.”
• Use Water and Milk: Using a mix of water and milk is key. The milk adds richness and color, while the water helps create a crisper shell than milk alone.

What To Serve Yorkshire Puddings

Yorkshire puddings are the classic partner for Roast Beef, served with plenty of hot horseradish sauce. However, they are delicious with any roast dinner.

Try serving them alongside roast chicken with sage and onion stuffing, or with slow-roasted lamb and mint sauce. They are also excellent for soaking up gravy from bangers and mash (sausages and mashed potatoes). For a vegetarian option, fill them with a rich onion gravy or roasted vegetables.

How To Store Yorkshire Puddings Leftovers

• Refrigerate: Store leftover puddings in an airtight container or resealable bag in the refrigerator for up to 2 days. To reheat, pop them in a hot oven for 3-5 minutes to crisp them up again.
• Freeze: Yorkshire puddings freeze very well. Let them cool completely, then place them in a freezer bag. They can be frozen for up to 1 month. You can reheat them straight from frozen in a hot oven for about 6-8 minutes.

Delia Smith Yorkshire Puddings for 6 Nutrition Facts

Serving Size: 1 pudding (based on 6 servings)

• Calories: 210 kcal
• Total Fat: 14g
• Saturated Fat: 5g
• Cholesterol: 65mg
• Sodium: 40mg
• Total Carbohydrate: 18g
• Dietary Fiber: 0.8g
• Sugars: 1.5g
• Protein: 5g

Frequently Asked Questions

• Why did my Yorkshire puddings not rise? The most common reason is that the oil was not hot enough. The fat needs to be smoking hot when the batter hits it. Also, opening the oven door too early can cause them to sink.
• Can I make the batter in advance? Delia’s recipe states that you do not need to let the batter stand; you can cook it immediately. However, if it is more convenient, you can make the batter a few hours ahead and keep it in the fridge. Just give it a good whisk before pouring.
• Can I use self-raising flour? No, you should use plain flour (all-purpose flour). Self-raising flour contains baking powder, which can make the texture cake-like and soft rather than crisp and airy.

Try More Recipes:

• Delia Smith​ Cranberry Relish Recipe
• Delia Smith Cheese Souffle Recipe
• Delia Smith Cheese Scones​ Recipe