Yorkshire Pudding

A classic Yorkshire pudding is not difficult to make provided you have the right recipe, the right size tin and the right oven temperature. 

I find a good solid roasting tin 11 x 7 inches (28 x 18 cm) makes a perfect pud for four people. So, for eight, I double the ingredients and use two tins.

Serves 4

This recipe is taken from Delia Smith’s Complete Cookery Course, Delia Smith’s Complete Illustrated Cookery Course and Delia Smith's Christmas. It has also appeared in Sainsbury's Magazine (Nov 1993).

Yorkshire Pudding
 3 oz (75 g) plain flour
 1 egg
 3 fl oz (75 ml) milk
 2 fl oz (55 ml) water
 2 tablespoons beef dripping
 salt and freshly milled black pepper


Make up the batter by sifting the flour into a bowl and making a well in the centre. Break the egg into it and beat, gradually incorporating the flour, and then beat in the milk, 2 fl oz (50 ml) water and seasoning (an electric hand whisk will do this in seconds). There is no need to leave the batter to stand, so make it when you're ready to cook the pudding. 

About 15 minutes before the beef is due to come out of the oven, increase the heat to gas mark 7, 425°F (220°C), add the dripping to the roasting tin and place that on a baking sheet on a free shelf. 

After 15 minutes remove the meat, then place the tin over direct heat while you pour the batter into the sizzling hot fat. Return the tin to the baking sheet on the highest shelf (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.

Print Page