Giant Yorkshire Pudding


Imagine a Sunday lunch that transports you to the rolling hills of Yorkshire with a traditional dish that’s as grand as the English countryside itself. This Giant Yorkshire Pudding recipe is a celebration of simple yet robust flavours, with a perfectly puffed pudding at its centre.


  • 2 large eggs
  • 70g plain flour
  • 100ml whole milk
  • Rapeseed or sunflower oil
  • 1 fatty steak
  • Rapeseed oil
  • 1 large potato
  • 2 carrots, peeled and cut into sticks, or 8-10 baby carrots
  • 4 stalks of long-stemmed broccoli
  • 200-300ml gravy

Method of preparation:

Preheat the oven to 220°C (425°F).

In a mixing bowl, crack the eggs and beat lightly. Gradually add the flour and milk, whisking constantly to avoid lumps. When smooth, set aside.

Pour a small amount of rapeseed or sunflower oil into a large ovenproof dish (preferably a round one). Put the dish in the oven and heat for about 5 minutes.

While the oil heats up, prepare the vegetables. Peel the potatoes and cut into thick slices or wedges. Cut the carrots into strips if you haven’t already done so. Remove any tough ends from the broccoli.

Carefully remove the hot dish from the oven. Pour the batter into the dish, then quickly arrange the steak, potato slices, carrots and broccoli on top.

Drizzle a little rapeseed oil over the steak and vegetables. Season to taste with salt and pepper.

Return the dish to the oven and bake for about 25-30 minutes, or until the Yorkshire pudding is puffed and golden brown.

While the Giant Yorkshire Pudding is baking, prepare the gravy using the instructions on the packet or your own recipe.

When the Yorkshire pudding is ready, remove from the oven. Serve hot, slicing the pudding to accompany the steak and vegetables.

Related Posts