Giant Yorkshire Pudding

Giant Yorkshire Pudding


Step 1
  • Start by making the batter. Crack your eggs into a bowl, add the flour and whisk until smooth. Gradually add the milk and whisk until lump free and the consistency of single cream. Pour the batter into a jug and chill for 30 minutes.  
Step 2
  • Lay prepped beetroot, rainbow carrots, sweet potato, 1 chopped and 1 whole clove of garlic onto a tray lined with baking paper. Place a whole clove of garlic, the broccoli and asparagus onto another tray. Drizzle honey and oil over both trays and season before placing the tray of beetroot, carrot and sweet potato in the oven for 30-35 minutes at 200C. The tray of broccoli and asparagus should only take 15 minutes so put this in 15-20 minutes later.
Step 3
  • Whilst your vegetables are roasting, pan fry the remaining garlic with a drizzle of oil, then add the onion after around a minute. Fry for 5 minutes until soft and translucent. Add another glug of oil and sliced cabbage and fry for 20 minutes until soft. Add a generous drizzle of balsamic glaze and fry for another five minutes until sticky and rich.
Step 4
  • When you're ready to make your giant Yorkshire pudding heat the oven to 230°C/210°C fan/gas mark 8. Drizzle a healthy amount of oil into a 20cm frying pan (about 1cm deep) and place it in the oven until your oil begins to smoke. It is essential that your oil is extremely hot otherwise you will not get a good rise on your Yorkshire.
Step 5
  • Once at temperature, pour your batter into the pan and cook for 25 mins. You will know when your Yorkshire is ready as the edges should be medium brown and feel fairly firm and dry to touch.
Step 6
  • Heat the gravy, then load your Yorkshire with the veg. Pour gravy over the pudding then enjoy!
Top Tip

Try serving this Giant Yorkshire Pudding with a (regular-sized) side of premade mash. A good time to heat it up would be as the Yorkshire Pudding is cooking.

Giant Yorkshire Pudding

Try our meal-sized version of this tasty Sunday Lunch classic!


Large eggs
Plain flour
70 g
Arla Cravendale Milk (Semi Skimmed)
100 ml
Rapeseed or sunflower oil
Tenderstem broccoli
5 - 6
Garlic cloves (3 Whole and 2 Chopped)
Red cabbage (Sliced)
Beetroot (Peeled and Cooked)
Large white onion
Balsamic glaze
Rosemary (For Decoration)
Large Sweet potato (Peeled and Diced)
Normal or Rainbow carrots
1 handful
Vegetable gravy
200 - 300 ml
Salt and pepper