Delia Smith’s Yorkshire Pudding is made with plain flour, eggs, semi-skimmed milk, water, and beef dripping or flavorless oil. This traditional Yorkshire Pudding recipe creates a delicious side dish that takes about 40 minutes to prepare and can serve up to 6 people.
Delia Smith Yorkshire Pudding Ingredients
- 175g plain flour (1 ½ cups)
- 2 large eggs
- 175ml semi-skimmed milk (¾ cup)
- 110ml water (½ cup)
- 80g beef dripping or 4 tablespoons flavorless oil
How To Make Delia Smith Yorkshire Pudding
- Make the Batter: Sift the flour into a bowl. Add a bit of salt and pepper. Make a hole in the middle. Crack the eggs into the hole and start whisking. Slowly add the milk and water while whisking until smooth.
- Preheat the Oven: If cooking with a roast, turn the oven up to 220°C (425°F, gas mark 7) about 15 minutes before the roast is done. Put the dripping or oil in a pan and heat it in the oven for 10 minutes.
- Heat the Pan: After the roast is out, put the pan on high heat and pour in the batter.
- Bake: Place the pan back in the oven on the top shelf (or second top if the top is taken). Bake for 25-30 minutes until the pudding is puffy and golden.
- Serve: Serve right away. If it loses its crunch, put it under a hot grill or back in the oven to crisp it up again.
Recipe Tips
- Use Cold Batter: For the best rise, make sure your batter is cold before you pour it into the hot fat.
- Preheat the Fat: Ensure the dripping or oil is sizzling hot before adding the batter to get a crispy pudding.
- Don’t Open the Oven: Avoid opening the oven door while the Yorkshire Pudding is baking to prevent it from collapsing.
- Beat the Batter Well: Whisk the batter thoroughly to incorporate air, which helps it rise better.
- Serve Immediately: Serve the pudding as soon as it’s done to enjoy its crispiness. Reheat quickly under a hot grill if it softens.
What To Serve With Yorkshire Pudding?
This crispy Yorkshire Pudding pairs well with roast beef, gravy, roasted vegetables, or mashed potatoes. It also can be served alongside sautéed greens, Yorkshire Pudding stuffing, Yorkshire pudding wraps, or a fresh salad for a tasty dinner.
How To Store Leftovers Yorkshire Pudding?
- Refrigerate: Let the leftover Yorkshire Pudding cool to room temperature. Then, refrigerate it in an airtight container for up to 2 days.
- Freeze: Let the Yorkshire Pudding cool to room temperature. Wrap it tightly in plastic wrap and place it in a freezer-safe bag. Freeze for up to 1 month. To thaw, leave it in the fridge overnight.
How To Reheat Leftovers Yorkshire Pudding?
- In The Oven: Preheat the oven to 200°C (400°F). Place the Yorkshire Pudding on a baking tray and heat for 5-10 minutes until it becomes crispy again.
- In The Microwave: Place the Yorkshire Pudding on a microwave-safe plate. Heat on high for 30-60 seconds. Note that it may not be as crispy.
- On the Stove: Heat a non-stick pan over medium heat. Add the Yorkshire Pudding and heat for 2-3 minutes on each side until warm.
Delia Smith Yorkshire Pudding Nutrition Facts
Serving Size: 1 pudding
- Calories: 120
- Total Fat: 8g
- Saturated Fat: 2g
- Cholesterol: 40mg
- Sodium: 80mg
- Potassium: 130mg
- Total Carbohydrate: 10g
- Dietary Fiber: 0.5g
- Sugars: 0.5g
- Protein: 3g
Try More Delia Smith Recipes:
- Delia Smith Leeks In Cheese Sauce
- Delia Smith Lemon Cheesecake Recipe
- Delia Smith Carbonara
- Delia Smith Jam Roly Poly
Delia Smith Yorkshire Pudding Recipe
Description
Delia Smith’s Yorkshire Pudding is made with plain flour, eggs, semi-skimmed milk, water, and beef dripping or flavorless oil. This traditional Yorkshire Pudding recipe creates a delicious side dish that takes about 40 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Make the Batter: Sift the flour into a bowl. Add a bit of salt and pepper. Make a hole in the middle. Crack the eggs into the hole and start whisking. Slowly add the milk and water while whisking until smooth.
- Preheat the Oven: If cooking with a roast, turn the oven up to 220°C (425°F, gas mark 7) about 15 minutes before the roast is done. Put the dripping or oil in a pan and heat it in the oven for 10 minutes.
- Heat the Pan: After the roast is out, put the pan on high heat and pour in the batter.
- Bake: Place the pan back in the oven on the top shelf (or second top if the top is taken). Bake for 25-30 minutes until the pudding is puffy and golden.
- Serve: Serve right away. If it loses its crunch, put it under a hot grill or back in the oven to crisp it up again.
Notes
- Use Cold Batter: For the best rise, make sure your batter is cold before you pour it into the hot fat.
- Preheat the Fat: Ensure the dripping or oil is sizzling hot before adding the batter to get a crispy pudding.
- Don’t Open the Oven: Avoid opening the oven door while the Yorkshire Pudding is baking to prevent it from collapsing.
- Beat the Batter Well: Whisk the batter thoroughly to incorporate air, which helps it rise better.
- Serve Immediately: Serve the pudding as soon as it’s done to enjoy its crispiness. Reheat quickly under a hot grill if it softens.
Delia Smith Yorkshire Pudding Recipe