Which Flour for Giant Yorkshire Puddings

Yorkshire Pudding Self Raising Flour

One day (by mistake) I used self-raising flour instead of plain flour, which resulted in Giant Yorkshire puddings. 

But there's a but, read on to find out....

This post may contain affiliate links. As an Amazon Associate, I earn a small commission from qualifying purchases at no extra cost to you.

Here's the but!

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

But, I must point out, I would NOT use self raising flour again (I used it by mistake) as they just don't taste the same and have a funny texture. 😐

So, I suggest you use my recipe below, using plain flour! 

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

Actually, I'm sure he's also said that overnight is better, I can't remember where I read that; it was in one of his books. I leave my batter to rest for about 30 minutes.

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). 

It consists 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 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 is already added.

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; in this case, you need a 4 hole Yorkshire pudding tin.

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

Yorkshire puddings recipe

Yorkshire pudding ingredients

• 100g self raising flour - STOP and use plain flour instead!!

• 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.

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

giant yorkshire puddings, which flour for Yorkshire pudding, Yorkshire pudding self raising flour, Yorkshire pudding recipe,

side, Sunday,

English

Yield: 4

Author: Jan Bennett

Giant Yorkshire Pudding with Self Raising Flour

Makes 4 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 (read my post and seriously consider using plain flour instead)
• 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, in the UK, it's pre-sieved so you can leave the sifting out - happy days!
2. Whisk in the eggs and add the milk, when it's all whisked nicely pour it into a jug as it will be easier to pour into the Yorkshire pud tin. Leave to rest at room temperature for at least 30 minutes before using.
3. Put 1 tablespoon of oil into 4 of the holes and heat it in your preheated oven for a couple of minutes until the oil is very hot.
4. Now pour the batter into the hot oil in the tin and pop it straight into the oven on the middle shelf.
5. Without opening the oven door leave them to cook for about 20 minutes and serve immediately.

https://www.aglugofoil.com/2011/09/huge-yorkshire-puddings.html

All rights reserved for A Glug of Oil

Did you make this recipe?

@aglugofoil #aglugofoil