If you’re looking for a classic British dish that’s easy to make and always satisfying, look no further than Yorkshire pudding. And when it comes to the ultimate Yorkshire pudding recipe, few do it better than the legendary Delia Smith. In this article, we’ll walk you through two different versions of Delia’s famous Yorkshire pudding recipe, so you can find the one that suits your tastes best.
Classic Delia Smith Yorkshire Pudding Recipe
Ingredients:
- 75g plain flour
- 1/4 tsp salt
- 2 large eggs, beaten
- 150ml milk
- 50ml water
- 2 tbsp vegetable oil or beef dripping
Instructions:
- Preheat your oven to 220°C/gas mark 7.
- Sieve the flour and salt into a bowl and make a well in the centre.
- Add the beaten eggs, half the milk and all the water.
- Whisk the mixture together, gradually incorporating the flour from the edges.
- Add the remaining milk and whisk again until smooth.
- Leave the batter to rest for at least 30 minutes.
- Put the oil or dripping into a 12-hole muffin tin and heat in the oven for 5 minutes.
- Remove the tin from the oven and quickly pour the batter into the holes, filling them about two-thirds full.
- Put the tin back in the oven and bake for 20-25 minutes, until the puddings are risen and golden.
- Serve immediately.
Nutritional Information:
This recipe makes 12 Yorkshire puddings. Each pudding contains approximately:
- Calories: 66
- Protein: 2g
- Carbohydrates: 6g
- Fat: 4g
- Fibre: 0g
Cooking Time:
Preparation time: 5 minutes
Resting time: 30 minutes
Cooking time: 20-25 minutes
Equipment:
- 12-hole muffin tin
- Bowl
- Whisk
Serving Suggestions:
Yorkshire pudding is the perfect accompaniment to a traditional Sunday roast dinner. Serve hot with roast beef, gravy, and your favourite vegetables.
Variations:
If you want to mix things up a bit, try adding herbs or spices to the batter, or experiment with different oils or fats for cooking. You could also try making a giant Yorkshire pudding in a larger tin, or add fillings like cheese or bacon to create a savoury twist.
Substitutions:
If you don’t have any milk, you can use all water instead. Alternatively, you could use plant-based milk like soy or almond milk. For a gluten-free version, swap the plain flour for a gluten-free flour blend and make sure all other ingredients are gluten-free.
Storage:
Yorkshire puddings are best eaten fresh out of the oven, but if you have any leftovers, you can store them in an airtight container in the fridge for up to 2 days. To reheat, pop them in the oven for a few minutes until warmed through.
Tips:
- Make sure your oil or dripping is very hot before adding the batter, to ensure a good rise.
- Don’t open the oven door during cooking, or your puddings may deflate.
- For extra flavour, try using beef dripping instead of vegetable oil.
Frequently Asked Questions:
Can I make Yorkshire pudding batter in advance?
Yes, you can make the batter up to 1 day in advance and store it in the fridge. Just make sure to give it a good whisk before using, as it may have separated a bit.
Why didn’t my Yorkshire puddings rise?
There are a few reasons why your puddings may not have risen properly – it could be that your oil wasn’t hot enough, or you opened the oven door during cooking. It’s also important to make sure you let the batter rest for at least 30 minutes before using, to allow the gluten to relax.
Mini Delia Smith Yorkshire Pudding Recipe
Ingredients:
- 50g plain flour
- 1/4 tsp salt
- 1 large egg, beaten
- 100ml milk
- 1 tbsp vegetable oil or beef dripping
Instructions:
- Preheat your oven to 220°C/gas mark 7.
- Sieve the flour and salt into a bowl.
- Add the beaten egg and half the milk, and whisk together until smooth.
- Add the remaining milk and whisk again until the batter is thin and smooth.
- Leave the batter to rest for at least 30 minutes.
- Put the oil or dripping into a 6-hole muffin tin and heat in the oven for 5 minutes.
- Remove the tin from the oven and quickly pour the batter into the holes, filling them about two-thirds full.
- Put the tin back in the oven and bake for 12-15 minutes, until the puddings are risen and golden.
- Serve immediately.
Nutritional Information:
This recipe makes 6 mini Yorkshire puddings. Each pudding contains approximately:
- Calories: 55
- Protein: 2g
- Carbohydrates: 4g
- Fat: 3g
- Fibre: 0g
Cooking Time:
Preparation time: 5 minutes
Resting time: 30 minutes
Cooking time: 12-15 minutes
Equipment:
- 6-hole muffin tin
- Bowl
- Whisk
Serving Suggestions:
These mini Yorkshire puddings are perfect for serving as a canapé or party snack. Fill them with your favourite toppings, like roast beef and horseradish cream, or smoked salmon and cream cheese.
Variations:
You can use the same variations as the classic recipe to mix things up a bit, or try adding sweet fillings like jam or fruit compote for a dessert twist.
Substitutions:
The same substitutions apply as for the classic recipe.
Storage:
These mini Yorkshire puddings are best eaten fresh out of the oven, but if you have any leftovers, you can store them in an airtight container in the fridge for up to 2 days. To reheat, pop them in the oven for a few minutes until warmed through.
Tips:
- Make sure your oil or dripping is very hot before adding the batter, to ensure a good rise.
- You can use a piping bag to fill the muffin holes more neatly.
- Don’t open the oven door during cooking, or your puddings may deflate.
Frequently Asked Questions:
Can I make mini Yorkshire pudding batter in advance?
Yes, you can make the batter up to 1 day in advance and store it in the fridge. Just make sure to give it a good whisk before using, as it may have separated a bit.
Why didn’t my mini Yorkshire puddings rise?
There are a few reasons why your puddings may not have risen properly – it could be that your oil wasn’t hot enough, or you opened the oven door during cooking. It’s also important to make sure you let the batter rest for at least 30 minutes before using, to allow the gluten to relax.
Final Thoughts
Whether you opt for the classic or mini version, Delia Smith’s Yorkshire pudding recipe is a true British classic that’s sure to impress. With a crispy exterior and soft, fluffy interior, it’s the perfect accompaniment to all your favourite