Delia Smith Yorkshire Pudding Recipe

This Delia Smith Yorkshire pudding recipe is the traditional British way to achieve tall, crisp, golden puddings with soft, airy centres. Made from a very simple batter of flour, eggs, milk, and water, the success of this dish relies far more on technique and heat than on complicated ingredients.

Yorkshire puddings are a key part of a classic Sunday roast, especially when served with roast beef and plenty of rich gravy. Once you understand how important resting the batter and heating the fat properly really are, this becomes a dependable recipe you can return to again and again with complete confidence.

Ingredients

• 110g plain flour
• 2 large eggs
• 200ml milk
• 75ml water
• ½ tsp salt
• Beef dripping or vegetable oil, for the tin

How to Make Delia Smith Yorkshire Pudding Recipe

Make the Batter

Sift the flour and salt into a large mixing bowl. Make a well in the centre and crack the eggs into it.

Whisk Smoothly

Begin whisking the eggs while slowly drawing in the flour from the edges. Gradually pour in the milk and water, whisking continuously until you have a smooth, lump-free batter.

Check the Consistency

The batter should have the consistency of single cream. If it feels too thick, add a splash of water and whisk again.

Rest the Batter

Cover the bowl and leave the batter to rest at room temperature for at least 30 minutes. This allows the flour to fully absorb the liquid and improves the rise.

Heat the Tin Properly

Preheat the oven to 220°C (200°C fan). Add a teaspoon of dripping or oil into each hole of a metal muffin tin. Place the tin in the oven until the fat is smoking hot.

Work Quickly

Carefully remove the hot tin from the oven. Quickly pour the batter into each hole, filling them about halfway. The batter should sizzle as it hits the fat.

Bake Without Disturbing

Return the tin to the oven immediately. Bake for 20–25 minutes without opening the oven door, as this can cause the puddings to collapse.

Check for Colour and Crispness

The puddings should be well risen, deep golden brown, and crisp on the outside.

Serve Immediately

Remove from the tin and serve straight away while they are at their best.

Recipe Tips

• Resting the batter is one of the most important steps for a good rise.
• The fat must be extremely hot before the batter is added.
• Use a sturdy metal tin, as silicone trays do not conduct heat well enough.
• Do not open the oven door during cooking.
• If the batter thickens while resting, whisk briefly before pouring.

Healthy Alternatives / Variations

• Use semi-skimmed milk instead of whole milk.
• Replace half the milk with water for a lighter pudding.
• Add a pinch of black pepper or dried thyme to the batter.
• Make one large Yorkshire pudding in a roasting tin instead of individual portions.
• Use vegetable oil if you prefer not to use beef dripping.

How to Serve

Serve Yorkshire puddings immediately alongside roast beef, roast potatoes, carrots, greens, and generous spoonfuls of gravy. They are equally good served with sausages and onion gravy for a comforting meal, or alongside slow-cooked stews where they soak up the sauce beautifully.

Pairing Ideas

• Roast beef and rich onion gravy
• Sausages and caramelised onion gravy
• Roast chicken with seasonal vegetables
• Beef stew or braised beef dishes
• Mashed potatoes, peas, and thick gravy
• Roast pork with apple sauce and greens

How to Store Leftovers

Room Temperature

Yorkshire puddings are best eaten fresh but can be left out for several hours.

Fridge

Store in an airtight container for up to 2 days.

Freezer

Freeze once cooled for up to 2 months.

Reheating

Reheat in a hot oven for 5–7 minutes until crisp again.

Nutrition (per serving, approx.)

• Calories: 120 kcal
• Carbohydrates: 12g
• Protein: 4g
• Fat: 6g

FAQs

Why didn’t my Yorkshire puddings rise?

This usually happens if the fat was not hot enough or if the oven door was opened during cooking.

Can I make the batter ahead of time?

Yes, the batter can be made several hours ahead and kept in the fridge. Whisk before using.

Can I freeze Yorkshire puddings?

Yes, they freeze well and can be reheated from frozen in a hot oven.

Can I use self-raising flour?

Plain flour is recommended for the correct texture and structure.

Why are my puddings soggy inside?

They may need a little longer in the oven to fully crisp and dry out.

Can I cook these in advance for a roast dinner?

Yes, cook them earlier in the day and reheat in a hot oven just before serving.

Delia Smith Yorkshire Pudding Recipe

Recipe by Margaret CollinsCourse: SideCuisine: BritishDifficulty: Beginner

Servings

12

puddings

Prep time

10

minutes

Cooking time

25

minutes

Total time

65

minutes

Calories

120

kcal

35

minutes

Tall, crisp Yorkshire puddings with soft centres made using Delia Smith’s classic batter method and properly heated fat.

Ingredients

• 110g plain flour

• 2 large eggs

• 200ml milk

• 75ml water

• ½ tsp salt

• Beef dripping or vegetable oil, for the tin

Directions

• Sift the flour and salt into a bowl and add the eggs.
• Whisk in the milk and water gradually until smooth and lump-free.
• Rest the batter for at least 30 minutes at room temperature.
• Heat oil or dripping in a muffin tin in a 220°C oven until smoking hot.
• Quickly pour batter halfway into each hole so it sizzles on contact.
• Bake for 20–25 minutes without opening the oven until risen and golden.
• Remove from tin and serve immediately while crisp.

Notes

• Hot fat is essential for a good rise.
• Do not open the oven door during baking.
• Resting the batter improves texture.