Made from a simple batter of flour, eggs, milk, and water, Yorkshire pudding is a traditional British dish served with roast meat and gravy. For family dinners of different sizes, All Delia Smith Yorkshire Pudding Recipes covers the classic versions for four and six people, along with larger batches for eight and twelve.
Ingredients
Delia Smith’s Yorkshire pudding recipes use plain flour, eggs, milk, water, and beef dripping. Her traditional recipes make one large pudding that can be cut into portions, although the batter can also be cooked in individual tins.
Yorkshire Pudding for 4 People
75g plain flour
1 large egg
75ml semi-skimmed milk
55ml cold water
2 tablespoons beef dripping or vegetable oil
Salt and freshly ground black pepper
Yorkshire Pudding for 6 People
175g plain flour
2 large eggs
175ml semi-skimmed milk
110ml cold water
2 tablespoons beef dripping or vegetable oil
Salt and freshly ground black pepper
Yorkshire Pudding for 8 People
For eight servings, double the ingredients from the four-person recipe. You will need 150g plain flour, 2 eggs, 150ml milk, 110ml water, and enough dripping or oil for two baking tins.
Yorkshire Pudding for 12 People
For twelve servings, double the six-person recipe. Use 350g plain flour, 4 eggs, 350ml milk, 220ml water, and 4 tablespoons of beef dripping or vegetable oil, divided between two tins.
The recipes for eight and twelve are scaled-up versions of Delia’s smaller recipes, not separate original preparations.
How to Make All Delia Smith Yorkshire Pudding Recipes
Step 1: Prepare the Batter
Sift the plain flour into a large mixing bowl. Add a little salt and freshly ground black pepper, then make a well in the centre.
Crack the eggs into the well and begin whisking, gradually bringing the flour into the eggs. Mix the milk and cold water in a jug, then pour the liquid into the bowl a little at a time.
Continue whisking until the batter is smooth, with no visible lumps of flour. It should be fairly thin, similar to single cream.
One detail I like about Delia’s traditional method is that the batter does not need a long resting period. You can prepare it shortly before cooking and still get a good rise.
Step 2: Heat the Oven and Baking Tin
Preheat the oven to 220°C (200°C fan), or Gas Mark 7.
For four servings, choose a small ovenproof frying pan or a suitable baking tin. For six servings, use an oblong roasting tin approximately 28 × 23cm.
Pour the beef dripping or vegetable oil into the tin and place it in the oven for about 10–15 minutes.
The fat needs to be extremely hot before the batter goes in. A cool tin will produce a heavier pudding that struggles to rise.
I prefer beef dripping for its rich, traditional flavour, especially when serving Yorkshire pudding with roast beef. Sunflower oil is a good alternative.
Step 3: Bake the Yorkshire Pudding
Carefully remove the hot tin from the oven and immediately pour in the batter. It should sizzle as it touches the fat.
If using a flameproof metal tin, you can briefly keep it over direct heat while adding the batter. Do not do this with glass or ceramic dishes.
Return the tin to the oven straight away and bake for approximately 25–30 minutes.
Keep the oven door closed during cooking, especially for the first 20 minutes. Opening it too early can cause the pudding to collapse.
The finished pudding should have tall, crisp, golden edges and a lightly soft centre.
For eight or twelve servings, divide the batter between two tins and follow the same method. Avoid overcrowding the oven, as the puddings need good heat circulation.
Serve immediately after baking for the best texture.
What to Serve With All Delia Smith Yorkshire Pudding Recipes
Roast beef with gravy is the traditional choice. Yorkshire pudding has a mild savoury taste that goes particularly well with rich meat juices.
Roast potatoes, carrots, peas, and green beans are also excellent additions to a British Sunday lunch.
You can serve Yorkshire pudding with roast chicken, lamb, or sausages. I particularly like it with onion gravy because the crisp edges soften slightly while the thicker centre absorbs the sauce.
For a filling meal, serve a large Yorkshire pudding with sausages, mashed potatoes, and cooked onions.
The serving style can change with the number of guests. For smaller dinners, one large pudding looks good in the centre of the table. For a gathering, individual portions are easier to serve.
If you’re preparing All Delia Smith Yorkshire Pudding Recipes for different family occasions, keep the gravy ready before the puddings leave the oven. They taste their best while still hot and crisp.
All Delia Smith Yorkshire Pudding Recipes Nutrition Information
Yorkshire pudding provides carbohydrates from flour, protein from eggs and milk, and fat from the cooking dripping or oil.
The following values are approximate per serving.
Nutrient | For 4 | For 6 |
|---|---|---|
Calories | 180–220 kcal | 220–270 kcal |
Carbohydrates | 14–16g | 22–25g |
Protein | 4–5g | 6–7g |
Fat | 12–16g | 13–18g |
Fibre | Less than 1g | About 1g |
The figures depend on the quantity of fat absorbed and the size of each portion. Larger batches prepared by doubling the smaller recipes have similar values per serving.
FAQs
Why Are My Yorkshire Puddings Not Rising?
The most common reason is that the fat or oven is not hot enough. Yorkshire pudding needs intense heat when the batter first enters the tin. Opening the oven door too early can also stop it from rising properly.
Can I Prepare Yorkshire Pudding Batter Ahead of Time?
Yes. Prepare the batter several hours in advance and keep it covered in the refrigerator. Whisk it again before cooking. Delia’s traditional method does not require resting, so you can also use freshly prepared batter.
Can I Use Plain Flour Instead of Self-Raising Flour?
Plain flour is the correct flour for traditional Yorkshire pudding. Self-raising flour contains raising agents that change how the batter cooks. The classic rise comes from steam expanding inside the hot batter.
Can I Make Individual Yorkshire Puddings?
Yes. Divide the batter between the compartments of a muffin tin containing a little hot oil. Bake at 220°C for approximately 18–25 minutes, until golden and crisp. Individual puddings usually cook faster than one large pudding.
Can I Freeze Yorkshire Puddings?
Yes. Allow them to cool completely, then transfer them to an airtight freezer container. Freeze for up to one month for the best quality. Reheat directly from frozen in a hot oven at 200°C for approximately 5–8 minutes, until thoroughly heated and crisp.
Why Are My Yorkshire Puddings Soft in the Middle?
A slightly soft centre is normal in a traditional large Yorkshire pudding. If the middle is wet or tastes like uncooked batter, it needs more time in the oven. Leave it baking until the edges are deeply golden and the centre has set.
What Is the Best Fat for Yorkshire Pudding?
Beef dripping is the traditional choice because it adds a rich savoury flavour. Vegetable or sunflower oil also works well, especially if you prefer a lighter taste. Whichever fat you choose, heat it thoroughly before adding the batter.