Delia Smith Yorkshire Pudding Recipe

Flat Yorkshire puddings almost always have one of two causes: fat that wasn’t hot enough, or a batter that never got to rest. That’s genuinely the whole secret. Everything else here is just flour, egg, milk and water in the right proportions.

Editorial Note: This recipe is inspired by the classic British method for Yorkshire pudding rather than copied from any single published version. It is not presented as an official Delia Smith recipe, and this site is not affiliated with Delia Smith, her publishers, or Delia Online.

This makes 4 puddings in a deep tin, puffed up tall with crisp edges and a soft, eggy middle — the classic partner to a Sunday roast, though they’re just as good on their own with gravy.

Ingredients

• 75g plain flour
• 1 large egg
• 75ml milk
• 55ml water
• Pinch of salt and freshly ground black pepper
• 2 tbsp sunflower or vegetable oil (or beef dripping from a halal-certified source)

Make the Batter and Let It Rest

Sift the flour into a bowl, season with the salt and pepper, and make a well in the centre. Whisk in the egg, then gradually whisk in the milk and water until completely smooth. Cover and rest for at least 20 minutes at room temperature — this gives the flour time to hydrate properly, which is a real part of why the puddings rise rather than sitting dense.

Heat the Fat Properly

Preheat the oven to 220°C (200°C fan) / 425°F / Gas Mark 7. Divide the oil between the cups of a 4-hole tin and put it in the oven for 10 to 15 minutes, until it’s visibly smoking. This is the step everyone rushes, and it’s the one that actually decides whether these rise.

Pour and Bake

Pull the hot tin out onto the hob, pour in the batter quickly (it should sizzle the moment it hits the fat), and get it straight back into the oven. Bake for 25 minutes without opening the door, not even for a quick look — every time that door opens, heat escapes and the rise drops with it. Serve immediately; they start sinking within minutes of leaving the oven.

Try More Recipes: Roast Chicken Recipe

Serve It Like This

The obvious pairing is a roast chicken with gravy, though they’re just as good served on their own with just gravy as a starter, which is how they were traditionally eaten.

Worth Knowing

Don’t open the oven door. Every peek lets heat escape and can knock the rise out of the puddings before the structure has set.

This doubles cleanly for 8. Use two tins rather than one large one, so the fat in each stays hot enough to do its job.

They keep for a couple of days. Store in an airtight container in the fridge and reheat in a hot oven for a few minutes to re-crisp; a microwave will just make them chewy.

They freeze well. Once baked and fully cooled, freeze for up to a month and reheat from frozen in a hot oven (220°C) for 4 to 5 minutes.

Estimated Nutrition (per serving, serves 4)

Nutrition is estimated using standard ingredient data and the sunflower oil option. Actual values will vary depending on exact ingredients and portion sizes used.

Delia Smith Yorkshire Pudding

Recipe by Mary Randolph

0.0 from 0 votes

Course: Side DishCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

25

minutes

Cooking time

25

minutes

Calories

140

kcal

A simple 5-ingredient batter that puffs up tall and crisp when the fat is properly hot.

Ingredients

• 75g plain flour

• 1 large egg

• 75ml milk

• 55ml water

• Pinch of salt

• Pinch of freshly ground black pepper

• 2 tbsp sunflower or vegetable oil (or 40g beef dripping from a halal-certified source)

Directions

• Sift the flour into a large bowl, season with salt and pepper, then whisk in the egg. Gradually whisk in the milk and water until smooth. Rest 20 minutes if time allows.
• Preheat the oven to 220°C (200°C fan) / 425°F / Gas Mark 7. Divide the oil between the cups of a 4-hole tin and heat in the oven for 10–15 minutes, until smoking hot.
• Pour the batter into the hot tin quickly and return it to the oven immediately. Bake for 25 minutes without opening the door.
• Serve immediately, before they sink.

Notes

• Doubles cleanly for 8 servings using two tins.
• Freezes well for up to a month; reheat from frozen in a hot oven for 4–5 minutes.