Description
Delia Smith’s Yorkshire Pudding recipe is a traditional approach to making this British classic. Made from a basic batter of eggs, flour, and milk, the puddings are baked in a hot oven until they rise and turn golden brown. They are the perfect accompaniment to a Sunday roast or any special meal.
Ingredients
Scale
- 110g Plain Flour (about 3/4 cup): The base of the batter, provides structure.
- 2 Large Eggs: Essential for binding and helping the puddings rise.
- 200ml Milk (about 3/4 cup): Full-fat milk works best for a rich and smooth batter.
- Pinch of Salt: For flavor enhancement.
- Vegetable Oil or Beef Dripping: For greasing the pudding tin and ensuring crispiness.
Instructions
- Preheat the Oven: Start by preheating your oven to 220°C (425°F) or gas mark 7. Place your muffin tin in the oven to get it hot while you prepare the batter.
- Prepare the Batter: In a large mixing bowl, sift the flour and add a pinch of salt. Make a well in the center and crack in the eggs. Whisk the eggs into the flour, gradually adding the milk to create a smooth batter. Continue whisking until the batter is lump-free and has a pouring consistency.
- Rest the Batter: Allow the batter to rest for 10-15 minutes. Resting helps the batter achieve a better rise and texture when baked.
- Heat the Oil: Once the oven is preheated, remove the muffin tin and pour about 1 tablespoon of vegetable oil or beef dripping into each hole. Place the tin back in the oven for 5 minutes to ensure the oil is smoking hot.
- Add the Batter: Working quickly, pour the batter into the hot oil, filling each hole about halfway. The hot oil helps the puddings rise immediately.
- Bake the Puddings: Bake in the preheated oven for 20-25 minutes, without opening the oven door, until the Yorkshire puddings are puffed and golden brown.
- Serve Immediately: Serve the Yorkshire puddings hot, straight from the oven, alongside your roast dinner and gravy.