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We have limited flours available on our online shop, restocked most days. If items say ‘out of stock’, they cannot be purchased and unfortunately we don’t have a waiting list. Orders are limited to 1 x 16kg sack or home baking flour multi pack variety, per person. Please don’t contact us until you’ve read our COVID19 Q&ASWe aim to dispatch in 7 working days and you'll receive tracking from DHL once dispatched. Thank you for your support and understanding.

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Yorkshire Puddings

This quickly mixed batter is made from just flour, one egg, milk and a pinch of salt. Bake in a sizzling tin in a hot oven until tall, crisp and light.

Preparation method

1.       Sift the flour and salt in to a mixing bowl.  Add the egg and milk and whisk well until lump-free.  Cover and leave to stand for about an hour.

2.       When ready to cook heat the oven to220C/450F/Gas8 (or 210C/425F/Gas7 if the oven is already being used for a roast).

3.       Put a little oil into the holes of the Yorkshire Pudding tin and heat in the oven until very hot, almost smoking.

4.       Give the batter a stir then transfer to a jug; this makes it easier to pour into the moulds.

5.       Carefully remove the tin from the oven and pour the batter into the hot oil in the moulds - it will sizzle.

6.       Return to the oven and bake for about 35 minutes until a good golden brown, well-risen and with a crisp exterior.  Serve at once.

what you will need

Makes 4

100g Marriage’s Finest Plain Flour

A large pinch of salt

1 large free-range egg

300ml semi-skimmed milk

2 tablespoons sunflower oil for cooking

4 hole Yorkshire Pudding tin

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