If you’re going to cook the perfect roast dinner, then you have to include Yorkshire pudding on the menu!
The girls are absolutely huge fans of Yorkshire pudding, and it’s the very first thing they will devour from the plate when we sit down for Sunday lunch.
Having a big family roast dinner on Sunday is one of my favourite little traditions we have together.
Not only do I love cooking roast dinner (even though it takes hours and creates a ton of washing up), but it’s one of my all-time favourite things to eat.
Delia Smith Yorkshire Pudding recipe for 4
This Yorkshire pudding recipe is a version of Delia Smith’s own recipe, which I found in one of her older cook books.
I’ve adapted it in a few ways. Delia suggests using beef dripping. I’m not one to question her wisdom, but I just use vegetable or olive oil for my Yorkshire puddings.
Of course, I’m sure the beef dripping adds an amazing dimension of flavour, and seasoning, so be sure to swap oil for dripping if you want to.
What tray to use for Yorkshire pudding?
Delia also suggests you roast your Yorkshire pudding as a whole. I prefer roasting in a muffin tray so that you get individual Yorkshires.
I make the children’s Yorkshire pudding in a smaller muffin tray (that usually gets used when baking cupcakes).
I make our Yorkshires in a large muffin tray, because even parents need to spoil themselves sometimes!
The great thing about this recipe is that you can use exactly the same mixture to make toad in the hole.
I like to use it to make mini toad in the holes. I cook some cocktail sausages, then pop them into raw Yorkshire pudding batter and cook in the over as normal.
This makes a great mid-week meal for the kids.
My two are not huge fans of roast potatoes, so the Yorkshire pudding is also a great way of making sure they are getting a good dose of carbs with their meal.
I only season my Yorkshire pudding batter with a little salt, because I try not to add salt to any of my recipes. If you do wish to season your batter a little more, just add a pinch of salt after combining all of the ingredients together in a bowl and give it a good stir.
I tend to add the flour first, then eggs, then the milk and water before combining together with a whisk. For me there’s no magical order however, as long as the mixture is well combined you will be fine.
The eggs will give it the rise that it needs to be the perfect Yorkshires, or popovers as my grandmother used to call them.
The key is to make sure your oil is really hot before adding the batter to the muffin tray. Have your tray in the oven as soon as possible to make sure it’s super hot, as that will help give you the golden outside.
Serve your Yorkshire pudding with your favourite meat. For me it has to be beef, but chicken comes in a close second!
- 150g plain flour
- 2 eggs
- 150ml milk
- 110ml water
- Olive oil
- Preheat the oven to 180C (fan). 15 minutes before your Yorkshire pudding mixture is ready, get your muffin tray and add a tsp of oil to each hole. Put tray in the oven.
- Measure out the plain flour in a large bowl. Create a well in the centre and crack the eggs into the middle.
- Gradually pour in the milk and water, stiring with a fork to combine the mixture.
- Allow mixture to sit for around 10 minutes.
- Take warmed tray out of the oven and immediately pour in the batter intop each hole. The oil should sizzle a little.
- Transfer tray back into the oven and cook for around 25 minutrs.
- Yorkshires are done when they have risen and turned golden.