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Yorkshire Pudding

Published: Updated:
Quick and easy

3 Reviews

Total Time
Prep Time
Bake Time
Makes 8
Makes 8

About our Yorkshire pudding recipe:

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. 

5 ingredients7 steps

    Yorkie's that rise to new, fluffy heights.

    Bake with Allinson's
    Allinson's Strong White Bread Flour


    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

      • 140gAllinson's Strong White Bread Flour 
      • 4Large eggs 
      • A pinchSalt 
      • 200mlSemi skimmed milk 
      • A drizzle (for the tin)Sunflower Oil 

    3 Baker Ratings

    What a game changer.

    Love a Yorkshire pudding and then when my wife saw Brooklyn Beckham, on Tik-Tok using bread flour and she decided to give it a try.

    Well I wasn't disappointed, neither was anyone else, the rise, the crispness, the chew absolutely delicious.

    Never going to use plain flour again.

    Thanks Baking Mad and Allinson's for the recipe. It worked a treat

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    this recipe makes fluffy yorkie puds!

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