Anne Morgan Delia Smith’s Yorkshire puddings for 6 use two eggs, 175g (6 oz) plain flour (all-purpose flour), semi-skimmed milk and water, and beef dripping baked in an oblong tin at 220°C (Gas Mark 7) for 25 to 30 minutes. This is the larger version of her Yorkshire pudding for 4, same batter ratio, same method, but made in a roasting tin instead of a frying pan.
The oblong tin gives you one big slab of Yorkshire pudding that you cut into portions at the table. I prefer this to individual ones because there is less fuss with pouring batter into twelve tiny holes while the fat spits at you.
More Yorkshire Pudding Recipes:
- All Yorkshire Pudding Recipes
- Yorkshire Puddings for 4
- Yorkshire Puddings for 8
- Yorkshire Puddings for 12
Why an Oblong Tin and Not a Muffin Tray?
Delia makes this as one large pudding in a 20cm by 26cm oblong tin, not as individual portions. The single large pudding rises higher because the batter has more depth and generates more steam.
Individual puddings in a muffin tray can dry out at the edges before the centre has finished rising.
Delia specifies a tin that can go over direct heat on the hob. You need this for the same reason as the for-4 version: the tin goes on the flame while you pour, so the fat stays smoking hot and the batter puffs up the instant it hits the dripping.
Yorkshire Puddings for 6 Ingredients
- 175g (6 oz) plain flour (all-purpose flour)
- 2 large eggs
- 175ml 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 Puddings for 6
- Sift the flour high: Place a bowl on a cloth. Hold the sieve high and sift in the 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 sides. Slowly pour in the milk and water, whisking until smooth. Scrape the bowl with a rubber spatula and whisk once more. No resting needed.
- Heat the fat: About 15 minutes before baking, set the oven to 220°C (200°C Fan / Gas Mark 7 / 425°F). Put the beef dripping or oil into a 20cm x 26cm oblong tin with about 1.5 litre capacity. Heat in the oven for 10 minutes until the fat is smoking.
- Pour the batter: Remove the tin and place it on the hob over high heat. Pour the batter into the sizzling fat while the tin sits on the flame.
- Bake: Return the tin to the highest shelf immediately. Bake for 25 to 30 minutes until risen, crisp, and golden brown. Do not open the oven door.
- Serve: Cut into portions and serve immediately. If it has to wait, pop it under a hot grill or back in the oven to crisp up.
How To Make Yorkshire Pudding Light and Fluffy?
Three things matter. Sift the flour from a height to trap air in it before mixing, use the milk and water split because water turns to steam faster, and get the fat smoking hot by pouring the batter while the tin is still on the hob.
What does not matter is resting the batter. Delia tested it and says there is no need to let it stand.
I have made it both ways and the rise is identical. The lightness comes from the oven heat and the steam, not from resting.
Scaling Up or Down
Delia herself says in the Complete Cookery Course that for 8 people, she doubles the for-4 recipe and uses two tins. The for-8 version and the for-12 version on this site follow that approach.
If you only need to feed 2 or 3, halve the for-4 recipe instead of this one. The method stays the same, you just need a smaller tin.
FAQs
Why does Delia use 2 eggs for 6 but only 1 for 4?
The ratio stays the same: roughly 75g flour and 1 egg per 2 to 3 servings. Two eggs give a richer batter with more structure, which it needs because the oblong tin is larger and the pudding has to hold its shape across a bigger area.
Can I make this in a round tin instead of oblong?
Yes. Any flameproof tin with about 1.5 litre capacity will work. The shape of the pudding changes but the rise and the texture stay the same. Delia uses the oblong because it fits neatly next to a roasting joint in the oven.
Why does my Yorkshire pudding collapse when I take it out?
Some settling is normal. If it collapses completely, the inside was still raw when you removed it. Give it the full 25 to 30 minutes and test by pressing the top gently. It should feel firm, not wobbly. A few minutes under the grill afterwards helps keep it crisp.
Is this an old-fashioned Yorkshire pudding recipe?
Yes. This recipe comes from Delia Smith’s Complete Illustrated Cookery Course and uses the traditional method: plain flour, eggs, milk and water, beef dripping, and a flameproof tin heated on the hob. No raising agents, no overnight resting, no modern shortcuts.
More Recipes To Try:
Nutrition Facts
- Calories: 250 kcal
- Fat: 14g
- Carbohydrates: 24g
- Protein: 7g
- Dietary Fibre: 1g
Nutrition information is estimated per serving (serves 6).
Delia Smith Yorkshire Puddings for 6
Course: Side DishCuisine: BritishDifficulty: Easy6
servings10
minutes30
minutes250
kcalDelia Smith’s Yorkshire puddings for 6 use two eggs, 175g (6 oz) plain flour, semi-skimmed milk and water, and beef dripping baked in an oblong tin at 220°C (Gas Mark 7) for 25 to 30 minutes. This is the larger version of her Yorkshire pudding for 4, same batter ratio, same method, but made in a roasting tin instead of a frying pan.
The oblong tin gives you one big slab of Yorkshire pudding that you cut into portions at the table. I prefer this to individual ones because there is less fuss with pouring batter into twelve tiny holes while the fat spits at you.
Ingredients
175g (6 oz) plain flour (all-purpose flour)
2 large eggs
175ml 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 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 sides. Slowly pour in the milk and water, whisking until smooth. Scrape the bowl with a rubber spatula and whisk once more. No resting needed.
- Heat the fat: About 15 minutes before baking, set the oven to 220°C (200°C Fan / Gas Mark 7 / 425°F). Put the beef dripping or oil into a 20cm x 26cm oblong tin with about 1.5 litre capacity. Heat in the oven for 10 minutes until the fat is smoking.
- Pour the batter: Remove the tin and place it on the hob over high heat. Pour the batter into the sizzling fat while the tin sits on the flame.
- Bake: Return the tin to the highest shelf immediately. Bake for 25 to 30 minutes until risen, crisp, and golden brown. Do not open the oven door.
- Serve: Cut into portions and serve immediately. If it has to wait, pop it under a hot grill or back in the oven to crisp up.
Notes
- Same batter ratio as the for-4 version, just doubled.
- Use an oblong tin that can go on the hob, not just in the oven.
- Milk and water, not all milk. The water creates steam for a crispy shell.
- No resting needed. Make the batter whenever it is convenient.
