The Secret to Huge Yorkshire Puddings - Self Raising Flour

If you want huge Yorkshire pudding this is how!  By mistake I used self raising flour instead of plain and the result is HUGE Yorkshire puds.

Huge Yorkshire Pudding

I shouldn't think they'd win me a prize for looks but hey ho - they were crispy and they did rise!


Huge Yorkshire Pudding how to make

As you can see they took over the tin (and the oven too)!

Instead of whisking the batter by hand you could do as I did and use a blender.

I use the Froothie Optimum 9200A Next Generation POWER Blender simply because I believe it's the BEST blender out there.  It crushes ice in seconds and is easy to use too, it has three speeds and three timer settings including a handy pulse button. I you order on any product you can get FREE delivery.  All you have to do is remember to add 'FREE Ambassador Delivery 2403' and the delivery cost will be credited straight back to you card.
Print Recipe

Preheat your oven to 220C/425F of Gas 7  

For two huge Yorkshire puddings you will need:
80g self raising flour
2 eggs
50ml milk and 50ml water mixed together
a pinch of salt
vegetable oil  - beef dripping or duck fat would be better

A Yorkshire pudding tin - mine was 4 hole with each hole being about 3 inches round.

How to do it:
In a bowl sift in the flour and salt. Whisk in the eggs and add the milk, when it's all whisked nicely pour it into a jug - just because it's easier to pour.

Put 2 tablespoons of oil into 2 of the holes and heat it up in your preheated oven for a couple of minutes until the oil is very hot.

Pour the batter into the two holes of the pudding tin and pop it straight into the oven - middle shelf as they will RISE because of the self raising flour and touch the top of your oven!  Without opening the oven door leave them to cook for 20 minutes when they should be nice and huge.  Serve immediately. 

Huge Yorkshire Pudding

2 comments

  1. Quite a change from my usual sad little disks.

    ReplyDelete
  2. Oh my gosh! I love it I love it and I can't get enough of it. I have it with my pork roast with gravy and I have it with all my thick cream soups. When I made it real big I just use it as a bowl. Instead of chip beef on toast I eat chip beef on yorkshire pudding.

    ReplyDelete

Thanks for taking the time to comment - much appreciated.
Cheers
Jan

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