what flour for yorkshire pudding

For classic Yorkshire pudding, the best flour is plain (all-purpose) flour because its medium protein level gives you a good rise without making the puddings chewy or dense.

Quick Scoop

• Use plain/all-purpose flour as the standard choice for traditional Yorkshire puddings; it gives a light, airy texture with a crisp shell and soft centre.

• Avoid self-raising flour, which can make them heavy and “cupcake-like” rather than hollow and crisp, and can also throw off the rise.

• Bread (strong) flour is usable but tends to make them chewier and denser with a less dramatic rise, so it is more of an experimental twist than a go-to option.

• For gluten-free versions, recipes often blend gluten-free plain flour with lighter starches like cornflour to mimic the structure and lift of wheat flour.

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