The Secret to Huge Yorkshire Puddings

The secret to huge Yorkshire puddings is self raising flour!

If you want giant Yorkshire puddings this is how to do it. One day, by mistake, I used self raising flour instead of plain flour and the result is HUGE Yorkshire puddings.

Huge Yorkshire Pudding

So if you've ever wondered the answer is yes you can use self raising flour to make Yorkshire puds. Yorkshire pudding is a common English side dish consisting of a baked pudding made from batter made using flour, eggs, and milk.

It's the same batter mixture that you make another traditional and common English dish called Toad in the Hole; which by the way has nothing whatsoever to do with toads! Toad in the hole is basically sausages with Yorkshire pudding batter poured around them, cooked in the oven and is usually served with onion gravy and vegetables.

Is British self raising flour the same as American self rising flour?
To be honest, I had no absolutely no idea, but this is what I found when I Googled it. Self raising flour (British) differs from self-rising flour (American) in two ways.

Apparently, the British form includes flour blended with a generous helping of baking powder whereas the American form is a blend of flour, a small amount of baking powder, and salt. Anyway, here's what it looks like here in the UK.

A box of self raising flour

Now, I have read that you should only use plain flour otherwise they will not rise (although can't quite work out why they wouldn't) but as you can see I didn't have that problem with mine!

I shouldn't think mines would win a prize for looks but hey ho, they were crispy and they did rise. It helps to have the right tools for the right job and this case a good Yorkshire pudding tin. As you can see they took over the tin (and the oven too) 😄

To make more just double the recipe but be sure you have room in your oven!

Huge Yorkshire Pudding how to make

Huge Yorkshire Puddings - makes 2 very large puds. You will need a Yorkshire pudding tin; mine was a 4 hole tin with each one about 3 inches round.

Ingredients:
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

Method:
Preheat the oven to 220C/425F or Gas 7

Sift the flour and salt into a bowl. 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 about 20 minutes when they should be nice and huge! Serve immediately.

Have you ever used self raising flour? If so do let me know in the comments below how your puds turned out.



Yield:

Huge Yorkshire Puddings

Makes 2 very large puds.
You will need a Yorkshire pudding tin; mine was a 4 hole tin with each one about 3 inches round.
prep time: 5 minscook time: 20 minstotal time: 25 mins

ingredients:

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

instructions

Preheat the oven to 220C/425F or Gas 7

Sift the flour and salt into a bowl.  

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 about 20 minutes when they should be nice and huge!  Serve immediately.
Created using The Recipes Generator


7 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
  3. This is a long argument in my family Self Raising or Plain and to be honest the real odd thing i have found is The Oven & temperature they are cooked in/at is the main issue. There have been S/R ones that come out like sponges (no big air gap in centre) other times perfect. Plain ones that don't rise at all other times they so tall they look like two stacked up. Personally i super heat the tray and dripping in oven then when it smoking hot put it on top of a hot hob while pouring in batter mix then get back in oven ASAP. THEN if anyone asks what flour i used i just agree with what ever they prefer to avoid the conversation.

    ReplyDelete
    Replies
    1. Hi boblow
      Thanks for your comment. Yes I agree I don't mention which flour anymore!! I guess perhaps Yorkshires can be a bit hit and miss but having used self raising I have to say they did come out pretty well.

      Delete
  4. Replies
    1. So sorry I recently updated this post and missed out the oven temp!
      The recipe card has now been updated. 220C/425F or Gas 7
      Thank you for pointing this out :)

      Delete

I love to hear from everyone so thanks for taking the time to comment.

Cheers
Jan