Delia Smith’s Yorkshire Pudding recipe features a straightforward mix of large eggs, flour, whole milk, kosher salt, and water. With a minimal prep time of 30 minutes, this easy-to-follow guide yields crispy, golden puddings.
More Delia Smith Recipe:
🧡 Why You’ll Love This Yorkshire Pudding Recipe:
- Fluffy Bliss: Indulge in the delight of bite-sized, golden-brown puddings.
- Easy Prep: Enjoy a stress-free cooking experience with a straightforward recipe.
- Versatility: Perfect for any occasion, these puddings complement various dishes with their crispy exterior and soft interior.
- Quick Gratification: With a prep time of just 30 minutes, you can swiftly whip up these delectable treats.
❓ What Is Delia Smith Yorkshire Pudding Recipe?
Craft these mouthwatering Delia Smith Yorkshire Pudding using a simple blend of eggs, flour, milk, water, and salt. Allow the batter to rest, then bake until crispy and golden for a delightful treat.
🥚Delia Smith Yorkshire Pudding Ingredients
- 4 large eggs (200g; 7 ounces)
- 150g all-purpose flour (5.25 ounces; about 1 cup plus 2 teaspoons)
- 175g whole milk (6 ounces; 3/4 cup) (see notes)
- 2g kosher salt (about 1/2 teaspoon)
- 25g water (0.85 ounces; 1 tablespoon plus 2 teaspoons) (see notes)
- 100ml beef drippings, lard, shortening, or vegetable oil (about 1/2 cup)
🥯 How To Make Delia Smith Yorkshire Pudding
- In a medium bowl, mix the eggs, flour, milk, water, and salt until a smooth batter forms.
- At least 30 minutes should pass while the batter sits at room temperature. You can also put the batter in a jar that won’t let air in and refrigerate it overnight or for up to three days for the best results.
- Take it out of the fridge while you heat the oven.
- Put the oven rack in the middle and heat the oven to 450°F (230°C). Spread drippings (or other fat) out evenly between two 8-inch cast iron or oven-safe non-stick skillets, two 6-well popover tins (see notes), one 12-well regular muffin tin, or one 24-well mini muffin tin.
- Warm up the oven for about 10 minutes, or until the fat is smoking hot.
- Place the pans or tins on a heat-safe surface, like a metal baking sheet on the stove, and pour equal amounts of batter into each well (or between the two pans if you’re using pans).
- If you are using pans, fill the wells about 1/4 of the way to the top. The wells should be filled between 1/2 and 3/4 of the way.
- Put it back in the oven right away. The Yorkshire puddings are done when they have almost quadrupled in size, are a deep brown color all over, feel crisp to the touch, and sound hollow when hit.
- It will take about 15 minutes for smaller ones and 25 minutes for ones the size of a popover or a skillet.
💭 Recipe Tips:
- Hot Fat is Key: Ensure the beef drippings, lard, shortening, or vegetable oil is smoking hot before spreading it in pans or tins. This contributes to a golden finish.
- Uniform Fat Distribution: Evenly distribute the fat in chosen pans or tins to promote consistent cooking and a balanced rise.
- Swift Oven Placement: Quickly return pans or tins to the preheated oven after filling to maximize the rise of the Yorkshire puddings.
🍛 What To Serve With Yorkshire Pudding?
Pair Yorkshire Puddings with roast beef, gravy, veggies, Mashed Potatoes, Sausages, Onion Gravy, Horseradish Sauce, Mustard, and Cranberry Sauce.
🎚 How To Store Leftovers Yorkshire Pudding?
- In the fridge: Store Leftovers Yorkshire Pudding in a container for up to 2 days.
- In the freezer: You can store Leftovers Yorkshire Pudding for up to a month.
🥵 How To Reheat Leftovers Yorkshire Pudding?
- In the oven: Reheat Leftovers Yorkshire Pudding in the oven for about 5-10 minutes at 350°F.
- In the microwave: You can reheat leftover Yorkshire Pudding on a microwave-safe plate with heat for 20 seconds.
- In the air-fryer: Heat Leftovers Yorkshire Pudding for 3-5 minutes at 350°F.
FAQ’S
How Do I Prevent The Batter From Sticking To The Pan?
To prevent the batter from sticking to the pan, ensure thorough greasing with the chosen fat before pouring the batter. A well-greased pan contributes to a smooth release and intact Yorkshire puddings.
How Do I Prevent My Yorkshire Puddings From Deflating After Baking?
Prevent Yorkshire puddings from deflating by refraining from opening the oven door during baking. Maintain a consistent oven temperature and follow recommended resting times for the batter. These precautions help preserve their risen texture.
Can I Add Sugar To The Batter for A Sweet Twist?
You can add sugar to the batter for a sweet version of Yorkshire puddings. Experiment with sugar quantities based on your desired level of sweetness.
How Do I Make Yorkshire Puddings With A Golden Crust?
Achieve a golden crust in Yorkshire puddings by ensuring the fat (beef drippings, lard, shortening, or vegetable oil) is smoking hot before pouring the batter.
More Delia Smith Recipe:
Delia Smith Yorkshire Pudding Nutrition Fact:
- Calories:219
- Total Fat: 15g
- Saturated Fat: 2g
- Cholesterol: 95mg
- Sodium: 142mg
- Total Carbohydrate: 16g
- Dietary Fiber: 1g
- Total Sugars: 1g
- Protein: 6g
- Calcium: 42mg
- Iron: 1mg
- Potassium 83mg
Delia Smith Yorkshire Pudding Recipe
Description
Delia Smith’s Yorkshire Pudding recipe features a straightforward mix of large eggs, flour, whole milk, kosher salt, and water. With a minimal prep time of 30 minutes, this easy-to-follow guide yields crispy, golden puddings.
Ingredients
Instructions
- In a medium bowl, mix the eggs, flour, milk, water, and salt until a smooth batter forms.
- At least 30 minutes should pass while the batter sits at room temperature. You can also put the batter in a jar that won’t let air in and refrigerate it overnight or for up to three days for the best results.
- Put the oven rack in the middle and heat the oven to 450°F (230°C). Spread drippings (or other fat) out evenly between two 8-inch cast iron or oven-safe non-stick skillets, two 6-well popover tins (see notes), one 12-well regular muffin tin, or one 24-well mini muffin tin.
- Take it out of the fridge while you heat the oven.
- Warm up the oven for about 10 minutes, or until the fat is smoking hot.
- Place the pans or tins on a heat-safe surface, like a metal baking sheet on the stove, and pour equal amounts of batter into each well (or between the two pans if you’re using pans).
- If you are using pans, fill the wells about 1/4 of the way to the top. The wells should be filled between 1/2 and 3/4 of the way.
- Put it back in the oven right away. The Yorkshire puddings are done when they have almost quadrupled in size, are a deep brown color all over, feel crisp to the touch, and sound hollow when hit.
- It will take about 15 minutes for smaller ones and 25 minutes for ones the size of a popover or a skillet.
Notes
- Hot Fat is Key: Ensure the beef drippings, lard, shortening, or vegetable oil is smoking hot before spreading it in pans or tins. This contributes to a golden finish.
Uniform Fat Distribution: Evenly distribute the fat in chosen pans or tins to promote consistent cooking and a balanced rise.
Swift Oven Placement: Quickly return pans or tins to the preheated oven after filling to maximize the rise of the Yorkshire puddings.