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Stack of yorkshire puddings with a bag of flour in the background
25Total Time
5Prep Time
20Bake Time

Yorkshire Pudding


3 Reviews

About the bake

You might know how to make a Yorkshire Pudding, but do you have a Yorkshire Pudding recipe that makes you puds rise higher than before? You do now. 

Our secret? Using Allinson's Strong White Bread Flour. It's higher protein content leads to a higher rise, lifting your Yorkies to new heights. 

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. 

25Total Time
5Prep Time
20Bake Time


  1. Step 1:

    Heat oven to 230°C / fan 210°C / Gas 8.

  2. Step 2:

    Drizzle a little sunflower oil evenly into two 4-hole Yorkshire pudding tins or two 12-hole non-stick muffin tins and place in the oven to heat through.

  3. Step 3:

    To make the batter, tip the flour into a bowl and beat in the 4 eggs until smooth.

  4. Step 4:

    Gradually add 200ml milk and carry on beating until the mix is completely lump-free. Season with salt and pepper.

  5. Step 5:

    Pour the batter into a jug, then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes.

  6. Step 6:

    Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned.

  7. Step 7:

    Serve immediately. 


  • For the batter

    • 140g Allinson's Strong White Bread Flour
    • 4 Large eggs
    • A pinch Salt
    • 200ml Semi skimmed milk
    • A drizzle (for the tin) Sunflower Oil

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