Are you ready to elevate your Sunday roast to the next level? Forget soggy, disappointing Yorkshire puddings; this recipe, inspired by the legendary Delia Smith, guarantees crispy, golden-brown perfection every single time. Whether you're a seasoned chef or a kitchen novice, this easy recipe will help you master the art of making these beloved British classics. Get ready to impress your family and friends with Yorkshire puddings that are truly exceptional.
Ingredients:
- 140g plain flour
- 4 large eggs
- 200ml milk
- Pinch of salt
- 2 tablespoons of beef dripping or vegetable oil (for a vegetarian option)
Equipment:
- 12-hole Yorkshire pudding tin
- Large mixing bowl
- Whisk
- Jug
Instructions:
Step 1: Preparing the Batter
This is where the magic happens. In a large mixing bowl, whisk together the flour and salt until well combined. This simple step ensures there are no lumps in your batter.
Step 2: Adding the Wet Ingredients
Gradually add the eggs to the flour mixture, whisking continuously to prevent lumps. Once the eggs are incorporated, slowly pour in the milk while whisking vigorously. The batter should be smooth and slightly runny – think double cream consistency.
Step 3: Resting the Batter
This step is crucial for achieving the perfect Yorkshire pudding. Cover the bowl with cling film or a plate and let the batter rest in a cool place for at least 30 minutes, or even better, up to 3 hours. This allows the gluten to relax, resulting in lighter, crispier puddings.
Step 4: Heating the Tin
While the batter is resting, preheat your oven to 220°C (200°C fan/425°F/Gas Mark 7). Place your Yorkshire pudding tin in the oven while it preheats. This is a critical step! The incredibly hot tin is key to that initial puff.
Step 5: Filling the Tin
Carefully remove the hot tin from the oven (use oven gloves!). Add 1-2 tablespoons of beef dripping or vegetable oil to each hole, ensuring the base and sides are well coated. Return the tin to the oven for a few minutes to allow the fat to become very hot and shimmering.
Step 6: Baking the Puddings
Carefully remove the tin from the oven again. Quickly pour the batter into each hole, filling them about two-thirds full. Return the tin to the oven and bake for 20-25 minutes, or until the Yorkshire puddings are golden brown and puffed up. Resist the temptation to open the oven door during cooking!
Step 7: Serving
Once cooked, carefully remove the Yorkshire puddings from the tin and serve immediately with your favourite roast dinner. They are best enjoyed hot and crispy.
Cooking Tips for Perfect Yorkshire Puddings:
- Don't overmix the batter: Overmixing develops the gluten too much, resulting in tough puddings.
- Let the batter rest: This is essential for achieving light and airy puddings.
- Use hot fat: The hotter the fat, the better the rise.
- Don't open the oven door during cooking: This will cause the puddings to collapse.
- Serve immediately: Yorkshire puddings are best enjoyed when freshly baked.
Variations:
- Cheese and Onion Yorkshire Puddings: Add grated cheese and chopped spring onions to the batter before cooking.
- Herb Yorkshire Puddings: Incorporate finely chopped herbs like rosemary or thyme into the batter.
Nutritional Information (per Yorkshire Pudding, approximate):
This will vary depending on the fat used. A single Yorkshire pudding will contain approximately 150-200 calories, with varying amounts of fat and protein.
This Delia Smith inspired Yorkshire pudding recipe is a great addition to your repertoire of easy recipes and healthy meals. It's a perfect quick dinner idea, showcasing the best of homemade cooking and delicious dishes. Enjoy!