Yorkshire pudding for 6 – Delia Smith

Yorkshire pudding for 6

Yorkshire pudding for 6 – recipe by Delia Smith – makes crisp, golden, and perfectly risen Yorkshire puddings for 6 six people as a classic centrepiece for Sunday roasts. Their airy texture and rich flavour are made to soak up lashings of gravy and bring everyone to the table.

Delia Smith’s Yorkshire pudding for six is low in sugar, nut-free, and can be made vegetarian. It’s best enjoyed as part of a balanced meal, with protein and vegetables to round out its comforting carbs and moderate fat from oil or dripping.

Ingredients

• 175g plain flour
• 2 free-range eggs
• 175ml milk (whole or semi-skimmed)
• 110ml water
• 2 tbsp beef dripping or vegetable oil
• Salt and freshly milled black pepper, to season

Method

1. Make the Batter
   1. Preheat the oven to 220°C (425°F) or gas mark 7.
   2. Place a sieve over a large mixing bowl and sift in the flour, holding the sieve high to aerate the flour.
   3. Add a generous pinch of salt and some black pepper.
   4. Make a well in the centre and crack in the eggs.
   5. Start whisking the eggs, gradually drawing in the flour from the sides.
   6. Mix the milk and water in a jug, then slowly add to the batter, whisking continuously until smooth and lump-free.
   7. Scrape down the sides of the bowl and whisk again so the batter is completely smooth. The batter can be used straight away—resting is not essential.
2. Heat the Tin and Fat
   1. Spoon the beef dripping or oil into a large roasting tin or individual pudding tins.
   2. Place the tin in the oven to heat until the fat is shimmering and just starting to smoke.
   3. For extra crispiness, place the tin over direct heat for a minute so the fat is really hot.
3. Bake the Yorkshire Pudding
   1. Quickly pour the batter into the hot fat, tipping the tin to spread it evenly. The batter should sizzle as it hits the fat.
   2. Place the tin on a high shelf in the oven and bake for 40 minutes without opening the oven door, until the pudding is well-risen, golden, and crisp.
   3. Serve immediately, cut into generous squares or left whole if using individual tins.

Tip: Always use plain flour and a very hot oven for the best rise. For a vegetarian version, use vegetable oil instead of beef dripping.

Suggested Wine Pairing

• Majestic: Beefsteak Club Malbec –
  This juicy, medium-bodied Malbec has dark berry fruit and gentle spice, making it a great match for Yorkshire pudding with roast beef and gravy.
• Tesco: Tesco Finest Côtes du Rhône Villages –
  Soft red fruit and subtle peppery notes complement the savoury, crisp Yorkshire pudding, especially when served with roasted meats.
• Sainsbury’s: Taste the Difference South African Chenin Blanc –
  Crisp and refreshing, this white wine balances the richness of the pudding and is lovely with vegetarian roasts or lighter sides.

All wines are under £12.50 and pair beautifully with Yorkshire pudding, whether served with beef, chicken, or a vegetarian main.

What can you serve with this

1. Roast Beef – The classic companion, as the pudding soaks up the meat juices and gravy.
2. Rich Onion Gravy – Adds depth and savouriness to every bite.
3. Roast Chicken – A lighter option that still pairs beautifully with Yorkshire pudding.
4. Roasted Root Vegetables – Carrots, parsnips, and potatoes provide a sweet and earthy contrast.
5. Sausages and Cabbage – For a hearty twist, fill the pudding with bangers and sautéed cabbage.

FAQs for Yorkshire Pudding for 6

• Why doesn’t my Yorkshire pudding rise? – The fat must be very hot and the oven door kept closed during baking.
• Can I make the batter in advance? – Yes, you can make it a few hours ahead and keep it covered in the fridge.
• Can I use oil instead of beef dripping? – Yes, vegetable oil works well and makes it vegetarian-friendly.
• Can I freeze Yorkshire pudding? – Absolutely. Cool completely, freeze, and reheat in a hot oven until crisp.
• What flour is best? – Plain flour is ideal for the classic texture.
• How do I get the pudding extra crispy? – Use very hot fat and don’t open the oven door while baking.
• Can I use a muffin tin? – Yes, for individual Yorkshire puddings, a muffin tin works perfectly.
• Is resting the batter necessary? – It helps, but isn’t essential for a good rise.
• Can I make it dairy-free? – Use a plant-based milk alternative for a dairy-free version.
• Why does my pudding sink? – Opening the oven door too early can cause it to collapse.

Nutri-score Health Check

This Yorkshire pudding for six scores a Nutri-Score of C. It’s low in sugar and nut-free, but contains refined flour and moderate fat from oil or dripping.

Positive Factors

• Eggs and milk provide protein and nutrients.
• Low in sugar and can be made vegetarian.

Negative Factors

• White flour is low in fibre and micronutrients.
• Oil or beef dripping increases the fat content.

Nutri-Score calculated from the recipe ingredients and is only a guide.