Giant Yorkshire Pudding Recipe

Giant Yorkshire Pudding

If you’ve never been to the UK, you might be wondering… what exactly is a Yorkshire pudding? Think of it as the British version of an American popover. Some people also call them German pancakes or Dutch babies — all a little quirky, I know! But whatever you call them, they’re absolutely delicious and incredibly versatile.

Yorkshire puddings can be enjoyed sweet or savoury, though savoury is more traditional. For a sweet treat, try topping them with icing sugar, berries, bananas, golden syrup, or even ice cream. For a classic savoury option, serve them alongside a roast dinner with rich gravy. You can even turn them into a meal themselves — ever heard of toad in the hole? Don’t worry, it’s much tastier than it sounds!

For an extra flavour boost, we love adding fresh sage leaves to our savoury Yorkshire puddings, though ground sage works just as well. In England, they’re almost always a must-have on the Christmas dinner table. So, without further ado, let’s dive into the recipe!

INGREDIENTS for Giant Yorkshire Pudding Recipe

Approx 6 servings

• 300ml of milk

• 120g of plain flour

• 4x eggs

• 6x large sage leaves (chopped)

• pinch of salt

• 2 tbsp of your preferred cooking oil (we use olive oil)

METHOD

Preheat the oven to 300 C

Add the oil to your 27cm circular baking tray and place into the preheated oven on the top shelf for approx 20 minutes or until its really hot.

While the oil is heating, begin making your Yorkshire pudding.

Combine all the ingredients to a glass measuring jug and whisk together very well until everything is combined.

Moving quickly, add the batter to the hot oil and close the oven door as quick as possible.

Bake in the oven for 15 - 20 minutes or until they've risen and are golden (don't open the oven door whilst they're cooking or else they won't rise).

Serve with your Sunday roast and smother it in gravy. Enjoy!