Yorkshire Pudding

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 puds 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.

How can I make my Yorkshire Puddings fluffy?

There are three things you can do to increase your Yorkies' volume - use Allinson's Strong White Bread Flour to help support the puddings during baking, let the batter rest before adding it to your baking tin, and ensure the fat in the baking tin is piping hot before adding the batter.

Should I use oil or fat to make Yorkshire puddings?

Our recipe uses sunflower oil - but you can also use lard, beef dripping, vegetable oil or solid vegetable shortening. Avoid using butter or olive oil - their low smoke point means they burn easily.

What is the secret to making Yorkshire puddings rise?

The secret to making Yorkshire puddings rise lies in a few key techniques:

1. 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.
2. 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.
3. 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.

Is it best to use water or milk in Yorkshire puddings?

Milk is generally preferred in Yorkshire pudding recipes for a richer flavour and softer texture, while water results in a lighter, crispier finish. Some recipes use a mix of both to balance the benefits of each.

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.