The Secret to Huge Yorkshire Puddings

If you want a recipe for 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

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

With that said, this was a mistake because I usually do use plain flour.

But if you've ever wondered can you use self raising flour to make Yorkshire puddings, that's your answer. Read on to find out more!

What is a traditional British Sunday Roast?

The Sunday Roast is a traditional British main meal that is typically served on Sunday (hence the name), consisting of roasted meat, roast potatoes and accompaniments such as Yorkshire Pudding, stuffing, gravy.

Some people serve mashed potatoes but I can't get my head around it since there's nothing more delicious than perfect crispy roast potatoes and I certainly can't see why you'd serve both.

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. Thank goodness!

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.

Now, Gordon Ramsay says to make the Yorkshire pudding batter and leave it for an hour at room temperature before using it.

Actually, I'm sure he's also said or overnight is better, can't remember where I read that but it was in one of his books.

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.

And, the American form is a blend of flour, a small amount of baking powder, and salt.

So if that's the case you may not need to add salt to this recipe; I don't know for sure as I'm not familiar with American flour.

But what I do know is that without salt, they will taste horrid.

Anyway, here's how self raising flour looks like here in the UK.

A box of self raising flour

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 4 hole Yorkshire pudding tin.

4 hole Yorkshire pudding tin

To make more puddings, just double the recipe but be sure you have room in your oven! As you can see they took over the tin (and the oven too) 😄

Huge Yorkshire Pudding how to make

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

Ingredients:

100g self raising flour
2 eggs
100ml milk - I use semi-skimmed (half fat)
1/4 teaspoon salt
1/4 teaspoon black pepper
vegetable oil - beef dripping or duck fat would be better

Method:

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

Sift the flour, salt and pepper 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 1 tablespoon of oil into each of the 4 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 the 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 possibly 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.


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Huge Yorkshire Puddings

Huge Yorkshire Puddings

Makes 4 very large puds.
You will need a Yorkshire pudding tin; mine is a 4 hole tin and each hole is about (7.5cm) 3 inches round.
Prep time: 5 MCook time: 20 MTotal time: 25 M

Ingredients:

  • 100g self raising flour
  • 2 eggs
  • 100ml whole milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • vegetable oil - beef dripping  would be better

Instructions:

How to cook Huge Yorkshire Puddings

  1. Preheat the oven to 220C/425F or Gas 7
  2. Sift the flour, salt and pepper into a bowl. *If you're using Homepride flour, here in the UK it is pre-sieved so you can leave the sifting out.
  3. 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 into the Yorkshire pud tin.
  4. Put 1 tablespoon of oil into each of the 4 holes and heat it up in your preheated oven for a couple of minutes until the oil is very hot.
  5. Pour the batter into the four 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!
  6. Without opening the oven door leave them to cook for about 20 minutes when they should be nice and huge! 
  7. Serve immediately.
Created using The Recipes Generator

15 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
  5. Sadly even with the self raising flour mine was flat as a pancake, not sure where I'm going wrong

    ReplyDelete
    Replies
    1. Awww, I'm really sorry but I don't know.
      To be honest perhaps mine were just a fluke perhaps. I do use the same recipe but with plain flour and they are always fine; just not quite as huge as these were.

      Delete
  6. I am a Yorkshire lass and the most important thing is the temperature of the oil. It needs to be very hot. Ps plain flour is the more traditional!

    ReplyDelete
    Replies
    1. Thank you Anon. Yes I know, just thisi once I used self-raising flour by mistake and this is what happened!

      I usually only ever use plain flour, just thought people might like to know if it works.

      Delete
  7. It can help to whisk the eggs first until they double in volume and then add the dry ingredients and the milk after. Then mix.

    ReplyDelete
    Replies
    1. Cheers Anon, I'll certainly try this, thank you.

      Delete
  8. How much do u pour in the holes

    ReplyDelete
    Replies
    1. Hi Maggie - Divide the mixture between the four holes of a large hole Yorkshire pudding tin.

      Delete

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

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Cheers
Jan