Yorkshire Puddings

Yorkshire puddings are a must-have with any roast in our house. This easy recipe delivers golden, crispy Yorkshires that are light in the middle and perfect for soaking up plenty of gravy - and they’re much simpler to make than you might think.

Can You Use Self-Raising Flour for Yorkshire Puddings?

Short answer: you can, but plain flour is the one you actually want.

Yorkshire puddings get their signature rise from a very hot oven and oil pre-heated in the tray, not from raising agents in the flour. Self-raising flour adds extra air into the mix before it hits the oven, which can throw off the texture, giving you a softer, more cake-like pudding instead of that crisp shell with a hollow, airy centre.

If plain flour is all you've got, self-raising will still work in a pinch - just expect a slightly different texture. For the classic crisp-and-hollow result, stick with plain flour and let the hot oil do the work.

6 Servings 30 Minutes

Ingredients

Beef Dripping - 60 grams
Eggs - 4
Whole Milk - 240 ml
Plain Flour - 180 grams
Salt - 1/2 tsp

Method

In a bowl, whisk together the flour, eggs, milk and salt until you have a smooth batter.
Cover and chill in the fridge for at least 30 minutes (or up to a few hours if you have time).
Preheat the oven to 240°C (220°C fan). Add about 1 teaspoon (around 5g) of beef dripping to each hole of your tin and place in the oven for at least 5 minutes, until piping hot.
Carefully remove the hot tin from the oven and quickly pour the batter evenly into each hole - it should sizzle as it hits the fat.
Return to the oven immediately and cook for 20–25 minutes until well risen and golden. Do not open the oven door during cooking.

Hints and Tips

The secret to perfectly risen Yorkshire puddings? Hot oil and a closed oven. Heat the oil in the tin for at least 5 minutes before adding the batter, then resist opening the oven door for at least 20 minutes.