Delia Smith Yorkshire Pudding Recipe

Have you ever wondered why some Yorkshire puddings rise like majestic golden crowns while others fall flat as pancakes? You'll find the answer in Delia Smith's time-tested recipe, which has guided home cooks through this British culinary cornerstone for decades. You don't need fancy equipment or special ingredients to master these puffy delights, but you'll need to understand the crucial techniques that make the difference between success and disappointment. Whether you're preparing a Sunday roast or looking to perfect your pudding game, there's more to this seemingly simple recipe than meets the eye.

History

Yorkshire puddings trace their origins back to 18th century Yorkshire, England, where cooks discovered they could catch the drippings from roasting meat by placing batter underneath.

You'll find that this practical approach helped working-class families make the most of every bit of their Sunday roast, as the puddings would soak up the flavorful meat juices while cooking.

Originally, you'd have found these puddings served as a first course, helping to fill diners up before they got to the more expensive meat course.

The recipe's popularity spread throughout Britain during the Victorian era, and you'll notice it hasn't changed much since then. The basic ratio of eggs, flour, and milk remains remarkably similar to historical recipes.

Today, you'll see Yorkshire puddings featured in countless British cookbooks, with Delia Smith's version becoming particularly famous in the 1970s.

She's helped perfect the technique that gives you those tall, crispy sides and soft centers.

While you can now buy them frozen in supermarkets, making them from scratch using traditional methods still produces the best results, just as they did centuries ago.

Recipe

Yorkshire pudding is a beloved British classic that transforms a simple batter into magnificently risen, golden-brown cups with crispy edges and a soft center. This traditional accompaniment to roast dinners requires precise temperatures and timing but rewards the cook with dramatic results that are perfect for holding gravy or enjoying on their own.

Ingredients:

• 75g plain flour
• 2 large eggs
• 75ml milk
• 75ml water
• Salt and pepper to taste
• 2 tablespoons vegetable oil or beef dripping

Sift the flour into a large bowl, make a well in the center, and whisk in the eggs, followed by gradually adding the combined milk and water until you achieve a smooth batter. Let the batter rest for 30 minutes, then preheat the oven to 230°C/450°F, add oil to a 12-hole Yorkshire pudding tin, and heat until smoking hot before pouring in the batter and baking for 20-25 minutes until golden brown and well-risen.

For consistently successful Yorkshire puddings, ensure all ingredients are at room temperature before starting, and never open the oven door during cooking as this will cause the puddings to collapse.

The batter can be prepared up to 12 hours in advance and stored in the refrigerator, while cooked puddings can be frozen and reheated in a hot oven for 3-4 minutes when needed.

Cooking Steps

You'll start by mixing your dry ingredients in a large bowl before creating a well in the center for your eggs.

Next, you'll gradually whisk in your combined milk and water mixture until you've got a smooth, creamy batter.

Once your batter's ready, you'll heat your oiled Yorkshire pudding tin until it's smoking hot, then quickly pour in the batter to about one-third full in each cup.

Step 1. Mix Dry Ingredients First

Begin your Yorkshire pudding preparation by sifting the plain flour into a large mixing bowl. You'll need exactly 75g of flour, and it's essential to sift it to remove any lumps that could affect your puddings' texture.

Add a pinch of salt and a dash of black pepper to the flour – these simple seasonings will enhance the final flavor.

Next, you'll want to create a well in the center of your flour mixture. This depression isn't just for show – it's a crucial step that'll help you gradually incorporate the wet ingredients later without creating lumps. Make sure the well is deep enough to hold your eggs when you add them in the next step.

Don't skip the sifting process, even if you're tempted to save time. It's not just about removing lumps; sifting also aerates the flour, which contributes to lighter, fluffier Yorkshire puddings.

If you don't have a proper sifter, you can use a fine-mesh strainer – just tap it gently against your palm as you hold it over the bowl. The flour should look light and evenly distributed when you're done.

Step 2. Add Eggs to Flour

With your well-prepared flour mixture ready, it's time to add your eggs to the center depression. Crack two large eggs directly into the well you've created in the flour. Make sure you're using room temperature eggs, as cold ones can affect how your puddings rise later.

Using a wire whisk, start beating the eggs slowly from the center. You'll notice the eggs gradually begin to incorporate small amounts of flour from the sides of the well. Don't rush this process – it's crucial for achieving a smooth, lump-free batter.

If you spot any shell fragments in your mixture, remove them immediately with a spoon. You don't want anything interfering with your puddings' texture.

Keep your whisk movements steady and controlled, working in a circular motion to gradually combine more flour into the eggs.

At this stage, your mixture will look thick and paste-like – that's exactly what you want. Don't worry if it seems too thick, as you'll be adding your liquid ingredients next. The key is ensuring all the egg is thoroughly mixed with the flour before moving forward.

Step 3. Add Milk-Water Mixture Gradually

Carefully pour the combined milk and water mixture into your eggy flour paste while whisking continuously.

You'll want to add the liquid gradually, about a quarter at a time, ensuring each addition is fully incorporated before adding more. This slow process helps prevent lumps from forming and creates a smoother batter.

Keep whisking until your batter reaches the consistency of heavy cream. It should be thin enough to pour easily but thick enough to coat the back of a spoon.

Don't worry if you notice tiny bubbles forming – that's perfectly normal and will actually help create a lighter pudding.

Once you've added all the liquid, give the batter one final vigorous whisk to make sure it's completely smooth.

You're looking for a silky texture with no visible flour lumps. If you spot any stubborn lumps, you can strain the batter through a fine-mesh sieve.

At this stage, your Yorkshire pudding batter is ready for its crucial 30-minute rest period, which will allow the flour to fully hydrate and the gluten to develop properly.

Step 4. Heat Oiled Tin Until Smoking

Getting the oil temperature exactly right is the most crucial step for perfect Yorkshire puddings. You'll need to add about 1-2 tablespoons of vegetable oil or beef dripping to each cup of your Yorkshire pudding tin. Don't skimp on this step – proper oil quantity ensures even heating and prevents sticking.

Place your oiled tin in the preheated oven at 230°C/450°F. You'll want to leave it there for at least 10 minutes until the oil is smoking hot. This extreme heat is essential because it creates the initial "sizzle" when you pour in your batter, helping create that characteristic crispy exterior.

Here's how to test if your oil is hot enough: When you open the oven door, you should see that the oil is shimmering and giving off slight wisps of smoke. If it's not smoking, give it a few more minutes.

Don't rush this step – it's better to wait an extra minute or two than to pour your batter into oil that isn't hot enough. Remember to work quickly when adding your batter, as you don't want the oil to cool down significantly.

Step 5. Pour Into Hot Tins

The moment your oil reaches smoking hot, you'll need to move swiftly to pour the batter into your Yorkshire pudding tins.

Remove the hot tin from the oven carefully, and close the oven door immediately to maintain the temperature.

Working quickly but steadily, pour your rested batter into each cup until it's about one-third full – don't overfill, as the puddings need room to rise.

You'll hear a satisfying sizzle as the batter hits the hot oil – this is exactly what you want.

Make sure you're distributing the batter evenly between all cups, as this ensures uniform cooking.

Don't worry if some oil splashes into the batter; this actually helps create those signature crispy edges.

Get the filled tin back into the oven as fast as you can, but do be careful with the hot oil.

The quicker you work, the less heat your tin will lose, which is crucial for achieving those impressive rises.

Final Thoughts

Success in making Yorkshire puddings comes down to mastering a few critical elements.

You'll need to ensure your ingredients are at room temperature, your batter has rested properly, and your oil is smoking hot before pouring. Don't skip these steps – they're essential for achieving those perfectly risen, golden-brown results.

Remember, you can make the batter up to 12 hours ahead and store it in the fridge. This isn't just convenient; it actually helps develop the flavor and texture.

When you're ready to bake, make sure your oven's properly preheated to 230°C/450°F before you start.

If you've followed all the steps correctly, you'll be rewarded with Yorkshire puddings that are crispy on the outside and delightfully hollow inside. They're perfect for catching gravy or enjoying on their own.

You can even freeze your extras and reheat them later in a hot oven for 3-4 minutes.

The most important rule? Don't open that oven door while they're cooking! Your patience will pay off with dramatically risen puddings that would make any British cook proud.

Frequently Asked Questions

Can Yorkshire Puddings Be Made Without Eggs for Vegans?

You can make vegan Yorkshire puddings by replacing eggs with chickpea flour (gram flour) mixed with water or using commercial egg replacers. They won't rise quite as high but still deliver a satisfying result.

Why Do My Yorkshire Puddings Sometimes Collapse After Removal From Oven?

Like a deflating balloon, your Yorkshires collapse when they cool too quickly. You're letting cold air rush in too fast. Try removing them gradually and serve immediately while they're piping hot and proud.

Is Self-Raising Flour Suitable Instead of Plain Flour?

You shouldn't use self-raising flour for Yorkshire puddings as it'll create an uneven, heavy texture. The puddings rise naturally from the eggs and hot oil, making plain flour the ideal choice for best results.

Can I Use a Muffin Tin Instead of Yorkshire Pudding Tin?

Yes, you can use a muffin tin – it'll work perfectly fine. Just make sure it's metal, not silicone, and that you preheat it properly. You'll get slightly smaller puddings but they'll still rise nicely.

Will Cold Batter Work, or Must It Be Room Temperature?

Like a sleepy sunrise, your cold batter won't reach its full potential. You'll get the best rise and crispiness when all ingredients are at room temperature – let your batter rest for 30 minutes before baking.

Conclusion

You'll find Delia Smith's Yorkshire pudding recipe stands the test of time, rising to perfection like a cloud of golden dreams. Whether you're serving them with Sunday roast or exploring British cuisine, these puddings deliver consistent results when you follow her trusted method. Remember to preheat your oil properly and let the batter rest – these small details make the difference between good and extraordinary Yorkshire puddings.