a picture of a cooked Yorkshire pudding cut in half

Yorkshire Pudding for 4

25 minutes - 30 minutes

Serves 4. 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.

Click here for a larger Yorkshire Pudding batter to serve 6,

Got a question on Delia's recipes? Ask Lindsey

Ask a Question

Making Yorkshire Pudding

Asked by: CFSTH

May I ask which baking tray is used in your individual yorkshire pudding recipe - I notice that it can be used directly on the hob, so I wonder if you can advised which one I should purchase, please. With many thanks,

Answered by Lindsey: Hello, Delia has a Yorkshire for 4 which we make in the little gem frying pan and one for 6 that we make in an oblong roasting tin. We don’t really make individual Yorkshires but they could be made in the muffin tin but that would be best heated in the oven. Best wishes Lindsey

Freezing Yorkshire Pudding Batter

Asked by: Catkin

I made yorkshire pudding, flour and eggs only batter last night for guests who cancelled this morning! Can I freeze this? thanks

Answered by Lindsey: Yes you can. Happy New Year Lindsey

Question for Lindsey

Asked by: Rob C

Yorkshire Puddings Hi Lindsey Hope you are well? A question I have been meaning to ask for sometime :) The use of plain flour in the Yorkshire pudding recipe - what is the reason that plain flour causes the pudding to rise, but self raising flour will cause it to come out as flat as a pancake? I remember Delia saying many years ago in the winter collection that she used SR flour by mistake. Is it something to do with the heat at which it is cooked? Or does the SR flour give too much rise so that the pudding collapses Happy BH weekend :)

Answered by Lindsey: Hi Rob, The steam makes them rise. I think the plain flour makes a Yorkshire pudding that retains its crisp edges for longer but SR flour is more likely to make a Yorkshire pudding with a spongy texture that’s less likely to retain its crispness. Have a great weekend too. Best wishes 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 egg 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 its 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.

Ingredients

75g plain flour

1 large egg

75ml semi-skimmed milk

55ml water

40g beef dripping or 2 tablespoons flavourless oil

Salt and freshly milled black pepper

Equipment

You will need Delia Online Little Gem Frying Pan (heavy gauge aluminum, 20cm x 4.5cm with a base measurement of 17cm) or a similar pan or tin that can be placed over direct heat with about 1 litre capacity.