Delia Smith Yorkshire Pudding

Delia Smith Yorkshire Pudding is a true British classic with crisp, golden edges and a soft, airy centre. It is light in texture, rich in flavour, and designed to rise beautifully in a very hot oven. This recipe is beginner friendly, uses simple pantry ingredients, and delivers reliable results every time. From start to finish, it takes about 30 minutes, making it perfect for Sunday roasts or special family meals.

Ingredients

For the Yorkshire pudding batter

100g plain flour
2 large eggs
100ml whole milk
½ tsp salt

For baking

2 tbsp vegetable oil or beef dripping

How to Make Delia Smith Yorkshire Pudding

Prepare the oven: Preheat the oven to 220°C or 200°C fan. Place a Yorkshire pudding tin or muffin tray in the oven with a little oil or dripping in each hole. Let it heat until the fat is smoking hot.
Mix the batter: Sift the flour and salt into a bowl. Make a well in the centre and add the eggs. Gradually whisk, adding the milk a little at a time, until you have a smooth batter with the consistency of single cream.
Rest the batter: Leave the batter to rest for at least 10 minutes at room temperature. This helps improve the rise and texture.
Fill the tin: Carefully remove the hot tin from the oven. Pour the batter evenly into the hot fat. You should hear a strong sizzle.
Bake: Return the tin to the oven immediately and bake for 20 to 25 minutes. Do not open the oven door while baking. The puddings should be well risen, crisp, and deep golden.
Serve: Remove from the oven and serve straight away while hot and crisp.

Tips for Perfect Yorkshire Pudding

Why did my Yorkshire puddings not rise?

The oven or oil was not hot enough. Always preheat the tin until the fat is smoking hot before adding the batter.

Can I make the batter in advance?

Yes, the batter can be made up to a few hours ahead and kept at room temperature. Give it a quick whisk before using.

Why are my puddings soft instead of crisp?

This usually means they were removed too early. Bake until deeply golden and avoid opening the oven door.

What fat works best?

Beef dripping gives the best flavour and rise, but vegetable oil works very well for a lighter result.

Serving Suggestions

Serve with roast beef, gravy, and roasted vegetables
Enjoy with sausages and onion gravy
Fill with leftover roast meat and gravy for a quick meal

Storage

Room temperature

Yorkshire puddings are best eaten fresh and do not keep well at room temperature.

Refrigerator

Store cooled puddings in an airtight container for up to 2 days. Reheat in a hot oven to restore crispness.

Freezing

Freeze fully cooled Yorkshire puddings for up to 1 month. Reheat from frozen in a hot oven until crisp and heated through.

Nutrition

Calories: 90 kcal
Carbohydrates: 11g
Protein: 4g
Fat: 3g
Saturated fat: 0.5g
Sodium: 120mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Why must the oil be very hot?

Hot oil creates instant steam when the batter is added, which is essential for the puddings to rise properly.

Can I use self raising flour?

Plain flour works best. Self raising flour can cause uneven rising and a less traditional texture.

How deep should the batter be in the tin?

Fill each hole about one third full to allow enough space for the puddings to rise.

Can I make one large Yorkshire pudding?

Yes, use a shallow roasting tin and bake for about 25 to 30 minutes until well risen and golden.