a picture of a cooked Yorkshire pudding cut in half

Yorkshire Pudding for 6

25 minutes - 30 minutes

Serves 6. Scroll to the bottom of the Method to see questions Lindsey has answered on this recipe

This recipe is adapted from Delia Smith’s Complete Illustrated Cookery Course

Yorkshire Pudding was originally served as a first course, to temper the appetite and make the meat go further.

But crisply-made Yorkshire Pud is now - and with every reason - something of a delicacy. There are just a few rules: for a successful pudding you must (i) have the oven very hot, (ii) use a flameproof metal container, and (iii) always use plain flour rather than self-raising.

The Delia Online Cookery School: You can now watch how to make Yorkshire Pudding in our Batters Video. Click the image to play.

For a smaller Yorkshire Pudding batter to serve 4, click here.

Got a question on Delia's recipes? Ask Lindsey

Ask a Question

Flat Yorkshire pudding!

Asked by: Amanda

Hi Lindsay My Yorkshire puddings didn’t rise they came out flat. I used plain flour, eggs, salt, milk and water as per the recipe and hot oil

Answered by Lindsey: Hello, I think everyone has or will make at least one flat Yorkshire pudding at some point. The most common reason is that it isn’t hot enough. Sometimes because the oven door is open too long or the pan or fat isn’t hot enough before the batter is added. Sometimes it’s because there is too much batter in the pan, sometimes because the pan is too large for the quantity of batter, and sometimes because the pan isn’t deep enough. I presume you’ve watched the lesson here online. Have another look and have another go. Best wishes Lindsey

Making Yorkshire Pudding in the Muffin Tin

Asked by: Julie22

Hi Lindsey I have recently been updating my bake ware and have just bought the muffin tins. Could you confirm the maximum oven temperature I can use them. I need to know if I can cook Yorkshire puddings in them using goose fat or oil, Many thanks Julie

Answered by Lindsey: Hello Julie, The tins can be used in a standard oven up to 280C so they are good for your Yorkshire puddings. Kind regards Lindsey

Method

To make the batter, sift the flour into a bowl (with a cloth under it to keep it steady), holding the sieve quite high to give the flour a good airing add some seasoning then make a well in the centre.

Break the eggs into it and beat with an electric hand whisk (you can also use a balloon whisk), gradually incorporating the flour, and then gradually add and beat in the milk and water. When it’s all in slide a rubber spatula all around the sides and base of the bowl to get any escaped bits of flour. Then give it one more whisk. There is no need to leave the batter to stand, so make it whenever it’s convenient.

If you are cooking your Yorkshire to accompany a roast, about 15 minutes before the joint is due to come out of the oven, increase the heat to 220°C, gas mark 7 add the dripping (or oil) to the pan and place it in the oven to heat, for 10 minutes. While your meat is resting, or when you are ready to cook the Yorkshire, place the pan or tin over direct heat, turned to high, while you pour the batter into the sizzling hot fat.

Immediately return the tin to the highest shelf in the oven (or, if you have roast potatoes on that one, the second highest).

The pudding will take 25-30 minutes to rise and become crisp and golden. Serve as soon as possible: if it has to wait around too long it loses its crunchiness but if it does, pop it under a hot grill or back in the oven to crisp up.