I’ll tell you this: the smell of hot beef drippings hitting a screaming-hot tin is about as close as British cooking gets to theatre. It sizzles, it smokes a little, and you know if you move quickly enough, you’re about to pull off a tray of proper Yorkshire puddings. The kind that puff up like mad, crisp on the outside, soft in the middle, and absolutely begging for gravy.
Delia’s version is simple but spot-on — no bells and whistles, just a batter that behaves if you treat it right. I’ve made these for everything from Sunday roasts to weeknight sausages. And when they rise high and hollow? You feel like you’ve done something slightly magical. And when they flop (and they will sometimes)? Still delicious. Still worth it.
Why You’ll Love It
- Foolproof-ish. It’s as easy as it gets — just don’t open the oven. Ever.
- Crispy + chewy. That golden edge with a slightly stretchy centre? Heaven.
- Goes with everything. Beef, bangers, or filled with stew.
- Make ahead friendly. You can freeze ‘em and reheat — lifesaver.
- Big wow factor. They rise so much. People will clap (or at least gasp).
- Proper British comfort. It’s gravy’s best mate, let’s be honest.
Ingredients
- 4 large eggs (about 200g)
- 150g plain flour (roughly 1 cup + 2 tsp)
- 175g whole milk (about ¾ cup)
- 25g water (just under 2 tbsp)
- 2g kosher salt (½ tsp)
- 100ml beef drippings, lard, or oil (roughly ½ cup)
How to Make It
Whisk up the batter:
Crack the eggs into a bowl, add the flour, milk, water, and salt. Whisk like you mean it — it should be smooth and pourable, like double cream. Don’t overthink it.
Let it chill (literally):
Leave the batter to rest at room temp for 30 minutes minimum. Fridge overnight is even better — makes the puddings rise like hot air balloons.
Preheat everything:
Crank the oven up to 230°C (450°F) and place your tin inside — muffin tin, popover tray, or even two little pans. Add your fat and let it get smoking hot. Like, you should see it shimmer.
Pour quickly, no faffing:
Carefully pull out the tin (use a tray underneath if you’re nervous), and pour the batter into the hot fat. About halfway full for muffin tins, ¼ for deeper pans. Work fast but don’t splash.
Bake and do not open the oven:
Slide the tray back in and walk away. Don’t peek. Not even a little. Let them bake until they’ve puffed up and gone deep golden brown — about 15 minutes for small ones, 25 for bigger pans.
Pull ‘em when they’re proud:
They should be puffed, crisp at the top, slightly chewy at the base, and sound hollow when tapped. Serve hot — they deflate a bit as they cool, but that’s part of the charm.
Common Mistakes and How to Dodge Them
They didn’t rise.
Cold fat, cold oven, or batter wasn’t rested. All three matter — especially the hot fat.
They stuck to the tin.
Not enough fat or it wasn’t hot enough. And use metal tins — silicone doesn’t cut it here.
They collapsed.
If you opened the oven mid-bake… you did this to yourself. Let them bake in peace.
They’re soggy underneath.
Try baking a little longer next time. Each oven’s different, and mine always wants an extra 3 minutes.
Storage and Reheating
- Fridge: Cool and store in an airtight container up to 2 days.
- Freezer: Freeze in a single layer, then bag ‘em. Up to 1 month.
- Oven: Reheat at 180°C for 5–10 mins. Gets them crisp again.
- Microwave: Not ideal — goes a bit chewy, but works in a pinch.
- Air fryer: 3–5 mins at 180°C. Honestly? Pretty brilliant.
Frequently Asked Questions
Can I make the batter ahead?
Yes! Keep it in the fridge overnight. Even better, actually — helps develop structure.
Can I use just milk (no water)?
You can, but the touch of water makes it lighter. Stick with it if you can.
Do I need beef drippings?
Nope — oil works too. But drippings do give that proper roast dinner flavour.
Can I make a sweet version?
Sure — add a teaspoon of sugar and a drop of vanilla. Serve with jam and cream. Don’t tell Yorkshire.
Nutrition Facts (Per Serving):
- Calories: 219
- Fat: 15g
- Carbs: 16g
- Protein: 6g
- Sodium: 142mg
- Sugar: 1g
More Delia Smith Recipe:
Delia Smith Yorkshire Pudding Recipe
Description
Light, golden, crispy Yorkshire puddings that rise like magic and go with absolutely everything — from roast beef to breakfast.
Ingredients
Instructions
- Whisk eggs, milk, water, flour, and salt into a smooth batter.
- Rest 30 mins (or overnight).
- Preheat oven to 230°C with tin and fat inside until smoking.
- Pour batter into hot tin, fill halfway.
- Bake 15–25 mins without opening the door.
- Remove when puffed and golden.
Notes
- Rested batter = taller rise
- Hot fat = no sticking + better puff
- Don’t open the oven during baking
- Use metal tins — trust me on this one