Classic
Yorkshire Pudding Recipe

All good cooks have their own favorite Yorkshire Pudding Recipe, and this is mine! The recipe is actually from celebrity chef, Delia Smith and is very easy to make.

Traditionally, Yorkshire pudding is cooked in a large tin underneath a roasting joint of meat, in order to catch the fat and juices that drip down, and then cut appropriately. Nowadays though, individual round puddings (baked in muffin trays or small skillets) are increasingly popular. It can also be made in the same roasting pan as the meat, after the meat has been cooked and moved to a serving platter, which also takes advantage of the meat's fat and flavor that is left behind.

For this classic Yorkshire pudding recipe, I use a good solid roasting tin measuring 11 x 7 inches (28 x 18cm) which will be enough for four persons. If you are cooking for eight, double the quantity and use 2 roasting tins.

Yorkshire Pudding

INGREDIENTS
SERVES 4

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

Although this Yorkshire pudding recipe calls for beef dripping, if you don't have any, you can substitute vegetable oil or lard.

METHOD

• Preheat the oven to 425F/220C/gas mark 7.
  

• Add the dripping to the roasting tin and place that on a baking sheet at the top of the oven.
  

• Make up the batter by sifting the flour into a bowl and making a well in the center. Break the egg into it and beat, gradually incorporating the flour. Then beat in the milk, the water and seasoning (an electric hand whisk will do this in seconds).

This Yorkshire pudding recipe does not require the batter to be made in advance, so just make up the batter when you are ready to cook the pudding.

• Once the oven is up to temperature, remove the roasting tin from the oven and place it over a low, direct heat while you pour the batter into the sizzling hot fat.
  

• Return the tin on the baking sheet to the highest shelf in the oven and bake for 25 to 30 minutes until well risen, crisp and golden. DO NOT open the oven during the cooking time or else the pudding will go flat!

Yorkshire Pudding should be eaten as soon as possible after removing it from the oven. Cut it into portions and serve as an accompaniment to your favorite roast joint with a really good homemade gravy prepared using the fat and juices from the meat.
UTTERLY DELICIOUS!

To go from Delia's Yorkshire Pudding recipe to
My Full Recipe Collection
CLICK HERE