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. 

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.