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. So if you've ever wondered the answer is yes you can use self raising flour to make 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 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


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


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

Huge Yorkshire Pudding how to make

As you can see they took over the tin (and the oven too) 😄 Just double to recipe for more but be sure you have room in your oven!


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

  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.


Thanks for taking the time to comment - much appreciated.

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