Ingredients

How to make it

  • What should a proper Yorkshire be like? Light is the optimum word here – light as in airy but also as in crisp. There should be a light, crisp crunchiness on the outside but with a hint of soft squidginess within. All very difficult, you might be thinking, but that's not so, because once you've got the right recipe and, most importantly, the right tin to make it in, and have carefully read and followed these instructions, you'll never have a failure – and that's a promise!
  • To make a Yorkshire pudding to serve six to eight people, you will need a roasting tin measuring 12 x 10 inches (30 x 25 cm) with a solid base (it needs to be solid enough to be placed over direct heat – a vital part of the whole technique). Begin by placing a sieve over a large mixing bowl, then sift in 6 oz (175 g) plain flour, holding the sieve up high to give the flour a good airing as it goes down into the bowl. Don't fall into the trap of thinking that self-raising flour will give more spectacular results – it won't. Plain flour is much better.
  • Now, with the back of a tablespoon, make a well in the centre of the flour and break 2 large eggs into it. Add a pinch of salt and some freshly milled black pepper. Measure 6 fl oz (175 ml) milk and 4 fl oz (110 ml) water into a measuring jug.
  • Then begin to whisk the eggs with an electric whisk and, as you beat them, the flour around the edges will be slowly incorporated.
  • When the mixture becomes stiff simply add the milk and water mix gradually, keeping the whisk going.
  • Stop just before the end and scrape the sides of the bowl with a spatula so that any lumps can be pushed down into the batter, then whisk again until all is smooth. Now the batter is ready for use and although it's been rumoured that batter left to stand is better, I have discovered no foundation for this – so just make it whenever it's convenient.
  • To cook Yorkshire pudding – remember, keep everything hot: hot oven, hot tin, hot fat and don't forget good oven gloves to protect your hands. Remove the meat from the oven (or if it's not ready, place it on a lower shelf) and turn the oven up to gas mark 7, 425°F (220°C). Spoon 2 tablespoons of beef fat into the Yorkshire pudding tin and allow it to pre-heat in the oven.
  • When the oven is up to temperature, remove the tin with your gloves on and place it over direct heat (turned to medium). Then, when the fat begins to shimmer and smoke a little, pour in the batter. Tip it evenly all round and then place the tin on a high shelf in the oven and cook the Yorkshire pudding for 40 minutes or until golden brown and crisp.
  • Serve it cut into squares presto pronto! Yorkshire pudding doesn't like waiting around – it can become soggy. Try to arrange things so that it is taken from the oven just as everyone is sitting down to eat.
  • Recipe from Delia Smith

Reviews & Comments 16

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  • wholelottarosie62 4 years ago
    3pelmet3-that was so rude to say. I don't know how Yorkshire Puddings are suppose to be made, but misslionheart Does have friends......where's YOUR recipe for yorkshire Pudding-I couldn't find one!! Have a Blest day. wholeLOTTArosie(the clinically obese)
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  • 3pelmet3 5 years ago
    The above recipe and comments are absolute rubbish. "light is the optimum word" is totally misleading. Delia Smiths' recipe is for the mass produced tasteless paperlike creations one can expect to find in carvery pubs across the UK. These are not Yorkshire puddings but modern creations of what I can only compare to a prawn cracker in Chinese cuisine. Designed to fill you up quickly so you don't go back for seconds !!
    A yorkshire pudding is just that, a pudding, something on the lines of a dumpling with body and substance. A chunk of spongy cake you ate with your beef (or other meat) and it would fill you up. Maybe the reason the clinically obese who seem to dominate carveries need at least 6-8 of the modern versions on their plate !!
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    " It was excellent "
    jencathen ate it and said...
    I love yorkshire pudding and my one attempt failed miserably. I was using a Betty Crocker cookbook.

    I can't wait to try this with these great instructions.
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    " It was excellent "
    notyourmomma ate it and said...
    Great instructions, thank you dear. Love the detail and I can't wait to give these a try.
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  • linebb956 6 years ago
    squidginess???? Now I am scared to try..
    OMG.. I love that stuff..
    squidginess!!!! LOL
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  • saltymike 6 years ago
    Thanks for the hints...and thanks for posting.
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    " It was excellent "
    pink ate it and said...
    Tops! Will have with our Christmas feast! *wink*
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  • oldgringo 6 years ago
    Now, that's what I call a recipe! WOW! It's like standing in the kitchen watching you cook it. Looking forward to trying this with my next roast beef.
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  • maggiepie 6 years ago
    I will make that yorkshire pudding! ty for that recipie! Maggie
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    " It was excellent "
    zanna ate it and said...
    THANKS, WILL BAKE WITH POTROAST SOON
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  • vvskgn 6 years ago
    Looks great and authentic!
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  • trevorst 6 years ago
    As an expat Englishman living in the USA for over thirty years i missed my mothers yorkshires so bad. My mother was an expert and turned out the most perfect yorkshires every time, but even she could not get them right on her visits to the states before her death, She used to say that the flour is different so they just would not rise the same. So a few years ago I set about experimenting and the alteration i give is the results of many failures. Now I am happy to say i get 100% success every time and my family and friends rave about my Yorkshires. Enjoy
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  • trackwidow 6 years ago
    Well written directions! Thank you.
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  • lor 6 years ago
    I grew up with Yorkshire puddings and continue to make them. My recipe is somewhat different but you've got to have the beef fat - that's for sure!!! My Mother always used her Yorkshire pudding recipe for Piggies in Blankets. Oh that takes me back a bit. Mmmmmmmm, fond memories.
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  • sunny 6 years ago
    I have not had this since I was a kid. I look forward to making it soon. = )
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  • shirleyoma 6 years ago
    Love Yorkshire Pudding! yummmm
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