Can you use selfraising flour in Yorkshire puddings?

You can use self-raising flour in Yorkshire puddings, but it's not ideal and can lead to a few issues:

Why self-raising flour might not be the best:

* Too much raising agent: Self-raising flour already contains baking powder, which can make the Yorkshire pudding rise too much and become fluffy and airy instead of crisp and tall.

* Uneven texture: The extra raising agent can lead to a denser base and a lighter, more airy top, resulting in an uneven texture.

* Less flavour: The baking powder in self-raising flour can sometimes mask the natural flavour of the batter.

What to do instead:

* Use plain flour: Plain flour is the best option for Yorkshire puddings as it allows you to control the amount of raising agent added.

* Add your own raising agent: Use a combination of plain flour and baking powder (about 1 teaspoon per 100g of flour). This gives you more control over the rise and texture.

If you're using self-raising flour:

* Reduce the amount of liquid: This will help to compensate for the extra raising agent and make the batter thicker.

* Don't overmix: Overmixing will develop the gluten in the flour and result in a tough Yorkshire pudding.

Ultimately, experimenting with different flour types and techniques is the best way to find what works best for you. Good luck with your Yorkshire puddings!