Yorkshire Pudding
5 mins
20 mins
25 mins
Makes 12
Easy
About the bake
You might know how to make a Yorkshire Pudding, but do you have a Yorkshire Pudding recipe that makes your puds rise higher than before? Well, you do now.
Why is ours the best Yorkshire pudding recipe? Our secret is we use Allinson's Strong White Bread Flour for fluffy, practically-perfect Yorkshire puddings. Its higher protein content leads to a higher rise, lifting your Yorkies to new heights.
These Yorkshire puddings are the perfect accompaniment to a roast dinner; filled with sausages for a Toad in the Hole or even can be made into dinky versions for fancy party canapes.
This recipe has been created by the talented, Jill Weatherburn who is a food stylist, recipe developer, food consultant with over 30 years experience in the home economist industry.
What type of tin should I use for my Yorkshire Puddings?
The main difference between a Yorkshire pudding tin and a muffin baking tin lies in the size and depth of the cavities:
- Yorkshire Pudding Tin: Typically features fewer, larger, and shallower holes, designed to allow the batter to spread and rise, creating wide and airy puddings. Commonly, these tins have 4-6 cavities. The diameter of each hole is usually larger, around 10 cm (4 inches), with a depth of about 2.5 cm (1 inch).
- Muffin Baking Tin: Has smaller, deeper cavities and is used for denser bakes like cupcakes or muffins. A standard muffin tin has 6-12 holes, with each cavity measuring around 6-7 cm (2.5-3 inches) in diameter and 3.5-4 cm (1.5-1.75 inches) deep.
Using the correct tin is essential for achieving the desired shape and texture. Yorkshire pudding tins are ideal for light and crispy puddings, while muffin tins work for smaller, thicker versions.
How much batter should I add to each hole in my Yorkshire Pudding baking tins?
The amount of batter to add per hole in a Yorkshire pudding tin depends on the size of the tin:
- Standard Muffin Tin (6-12 holes): Fill each hole about 1/3 to 1/2 full. This allows enough space for the batter to rise and create the signature puffed shape.
- Larger Yorkshire Pudding Tin (4 holes): Use slightly more batter, filling each hole about halfway, ensuring a good rise without overflowing.
What is the secret to making Yorkshire puddings rise?
The secret to making Yorkshire puddings rise lies in a few key techniques:
- Sizzling Hot Oil: Ensure the oil in your tins is sizzling hot before pouring in the batter. This immediate heat creates steam, which helps the puddings puff up.
- Smooth, Well-Rested Batter: Whisk the batter until smooth and leave it to rest for at least 30 minutes. This helps relax the gluten and incorporate air for a better rise.
- High Oven Temperature: Bake at a high temperature (around 220–230°C) to generate the intense heat needed for rising. Avoid opening the oven door during cooking, as this can cause them to deflate.
Following these tips will help you achieve tall, golden, and airy Yorkshire puddings every time.
Why Bake Our Yorkshire Pudding Recipe?
⭐Quick and Easy
⭐Tried and tested
⭐Strong white bread flour results in crispier puds
Almost there! To play this video, please accept marketing consent cookies. You can change your preferences by .
6 Ingredients
8 Steps
Ingredients
For the batter
- A drizzle (for the tin) Sunflower Oil
- 140g Allinson's Strong White Bread Flour
- 4 Large eggs
- 200ml Semi skimmed milk
- To season Salt
- To season Pepper
Method
Step 1
Heat oven to 230°C / fan 210°C / Gas 8.
Step 2
Drizzle enough sunflower oil to cover the bottom of each hole of your tin.
For 8 large Yorkshire puddings: Use two 4-hole Yorkshire pudding tins. For 12 small: Use one 12 hole muffin tin.
Place the prepared tins in the oven and ensure oil is piping hot before you add the batter.
Step 3
To make the batter, add the flour to a bowl and beat in the eggs until smooth. This ensures the ingredients are fully combined, creating a lump-free batter for evenly risen, light Yorkshire puddings.
Step 4
Gradually pour in 200ml of milk, beating continuously until the batter is completely smooth and lump-free. This step ensures the mixture is well-aerated, helping the Yorkshire puddings rise to their full, fluffy potential. Season with salt and pepper to enhance the flavour.
Step 5
Transfer the batter into a jug and leave it to rest for 30 minutes.
Step 6
Carefully take the hot tins out of the oven, ensuring the oil is sizzling, and pour the batter evenly into each hole.
Step 7
Place the tins back in the oven and leave them undisturbed for 20 minutes (5 minutes extra for the larger ones). Avoid opening the oven door during this time, as it can cause the puddings to collapse. Bake until they are puffed up and golden brown.
Step 8
Serve immediately.
“My 17-year-old son loves a Yorkshire pudding with a roast, so I panicked when I had no plain flour – luckily, I found this recipe. Wow, they came out huge and looked amazing from the muffin tin, and he ate four of them! I loved mine too, so I plan to use this recipe from now on.”
Your Next Favourite Recipe Starts Here
Great results start with the right ingredients. Whether you're exploring new flavours or sticking to your go-to favourites, our product range is here to support every recipe.
See Our Products