Which Flour for Giant Yorkshire Puddings

Yorkshire Pudding Self Raising Flour

One day, by mistake, I used self-raising flour instead of plain flour, resulting in Giant Yorkshire puddings.

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Now, I have read that you should only ever use plain flour, otherwise, they will not rise, but I certainly didn't have that problem with mine!

With that said, this was a mistake because I usually use plain flour. But if you've ever wondered if you can use self raising flour to make Yorkshire puddings, that's your answer. 😉

I must point out, that I wouldn't use self raising flour again, they just don't taste the same. I say, use my recipe but with plain flour!

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 that overnight is better, I can't remember where I read that, but it was in one of his books.

Yorkshire Pudding is usually served with a traditional Sunday roast dinner.

What is a traditional British Sunday roast?

The Sunday roast is a traditional British meal typically served on Sunday (hence the name), consisting of roasted meat, roast potatoes and accompaniments such as Yorkshire Pudding, stuffing, and 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 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 and apparently,  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, although 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, this is what our flour looks like here in the UK, other brands are available!

Yorkshire pudding tin

It helps to have the right tools for the right job and, in this case, a good 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) 😄

I shouldn't think mine would win a prize for looks, but hey ho, they were crispy and they did rise.

Yorkshire puddings recipe

Ingredients you will need

• 100g self raising flour

• 2 eggs

• 100ml milk - I use semi-skimmed (half fat)

• ¼ teaspoon salt

• ¼ teaspoon black pepper

• vegetable oil - beef dripping or duck fat would be better

Have you ever made Yorkshire puds with self raising flour? 

If so do let me know in the comments below how your puds turned out.

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side, Sunday,

English

Yield: 4

Author: Jan Bennett

Giant Yorkshire Pudding - Self Raising Flour

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 MinCook time: 20 MinTotal time: 25 Min

Ingredients

• 100g self raising flour
• 2 eggs
• 100ml milk
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• vegetable oil - beef dripping would be better

Instructions

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

1. Sift the flour, salt and pepper into a bowl. *If you're using Homepride flour, here in the UK, it's pre-sieved so you can leave the sifting out.
2. 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.
3. Put 1 tablespoon of oil into 4 of the holes and heat it up in your preheated oven for a couple of minutes until the oil is very hot.
4. 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!
5. Without opening the oven door leave them to cook for about 20 minutes when they should be nice and huge!
6. Serve immediately.

Did you make this recipe?

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