Giant Yorkshire Pudding Recipe
If you’ve ever wanted to make a giant Yorkshire pudding that rises beautifully in the oven, has wonderfully crispy golden edges, and a soft, slightly custardy centre, you’re going to love this recipe!
Honestly, there’s something so satisfying about watching Yorkshire pudding batter puff up in the oven. It starts as a simple mixture of flour, eggs, and milk, but once it hits a really hot oven, the magic happens. The edges rise dramatically, the outside turns beautifully golden brown, and the middle stays soft and tender.
I especially love making one large Yorkshire pudding instead of several little ones. It looks impressive when served at the table, requires very little preparation, and is made with everyday kitchen ingredients.
Whether you’re serving it alongside a traditional Sunday roast, filling it with delicious gravy, or simply enjoying it while it’s still warm, this giant Yorkshire pudding is a recipe worth keeping.
Let’s get started!
What Is a Giant Yorkshire Pudding?
Yorkshire pudding is a traditional British baked dish made from a simple batter of eggs, milk, and flour. It’s usually baked in very hot oil until it rises and develops a crisp, golden exterior.
This giant version uses one deep baking tin instead of a muffin tray. The result is a large, impressive Yorkshire pudding with tall sides and a lovely hollow centre that’s perfect for holding gravy.
It’s simple, inexpensive, and absolutely delicious!
Ingredients for Giant Yorkshire Pudding
You only need a handful of basic ingredients to make this recipe.
- 140g plain flour (approximately 1 cup): Gives the pudding its structure and helps create those lovely tall sides.
- 4 large eggs: Help the batter rise and give it a rich texture.
- 200ml whole milk (approximately ¾ cup plus 1 tablespoon): Makes the batter smooth and creates a tender interior.
- ½ teaspoon salt: Enhances the overall flavour.
- 2 tablespoons vegetable oil or beef dripping: Essential for creating a beautifully crispy exterior.
For the best results, I recommend using room-temperature eggs and milk.
How to Make Giant Yorkshire Pudding
Step 1: Prepare the Batter
Start by adding the plain flour and salt to a large mixing bowl.
Make a little well in the centre and crack in the eggs. Gradually whisk everything together while slowly pouring in the milk.
Continue whisking until you have a smooth, lump-free batter.
The consistency should be similar to thin pancake batter. If you notice any lumps, simply whisk for another minute.
Step 2: Rest the Batter
Once your batter is ready, cover the bowl and leave it to rest for approximately 30 minutes.
Honestly, I wouldn’t skip this step if you have the time. Resting helps the flour hydrate properly and gives you a smoother batter.
You can also prepare the batter a few hours ahead and keep it covered in the refrigerator.
Step 3: Preheat the Oven
Preheat your oven to 220°C (425°F) or 200°C fan.
Take a deep, round, oven-safe baking tin, approximately 20cm (8 inches) in diameter.
Add the vegetable oil or beef dripping to the bottom of the tin.
Place the tin in the oven for around 8–10 minutes, or until the fat is extremely hot.
This is one of the most important steps. The hot fat helps the batter begin rising immediately when it enters the oven.
Step 4: Pour in the Batter
Carefully remove the hot tin from the oven.
Quickly pour the rested batter into the hot fat. You should hear a gentle sizzling sound.
Be careful not to splash yourself, as the hot oil can be dangerous.
Immediately return the tin to the oven.
Step 5: Bake Until Beautifully Golden
Bake for approximately 35–45 minutes, depending on your oven and the depth of your tin.
You’ll see the batter gradually rise around the edges, creating those beautiful tall, puffed sides.
The outside should become deep golden brown and crisp, while the centre remains softer.
Important: Avoid opening the oven door during the first 30 minutes. Sudden temperature changes can cause your Yorkshire pudding to collapse.
Step 6: Serve Immediately
Once the giant Yorkshire pudding is beautifully risen and golden, remove it carefully from the oven.
Let it stand for just a minute, then transfer it to a serving plate if needed.
Serve while warm and enjoy those wonderfully crispy edges!
My Best Tips for Perfect Giant Yorkshire Pudding
A few little details can make a huge difference to the final result.
1. Make sure the oil is very hot.
This is probably the most important secret. Cold or lukewarm oil won’t give you the same dramatic rise or crispy texture.
2. Rest your batter.
Allowing the batter to rest for at least 30 minutes helps improve its consistency.
3. Use a deep baking tin.
A deep, round tin helps create the tall sides that make this recipe so impressive.
4. Don’t open the oven door too early.
I know it’s tempting to check how beautifully it’s rising, but resist opening the door during baking!
5. Use room-temperature ingredients.
Eggs and milk at room temperature help the batter mix evenly.
6. Don’t overfill your tin.
Leave enough space for the batter to expand as it cooks.
7. Serve straight away.
Yorkshire pudding is at its best immediately after baking, when the outside is still crisp.
What to Serve with Giant Yorkshire Pudding
One of the best things about this recipe is how versatile it is.
Here are some delicious serving ideas:
- Traditional Sunday roast: Serve with roast beef, roasted potatoes, vegetables, and plenty of gravy.
- Rich homemade gravy: Pour warm onion or beef gravy into the centre for a comforting meal.
- Roast chicken: Pair it with juicy roast chicken, carrots, peas, and gravy.
- Sausages and onions: Turn it into a giant version of a classic toad-in-the-hole-inspired meal by serving it with sausages and onion gravy.
- Vegetarian roast dinner: Enjoy it with roasted vegetables, mushroom gravy, and crispy potatoes.
I personally think a generous spoonful of rich homemade gravy makes this pudding even more delicious!
How to Store and Reheat Yorkshire Pudding
Although giant Yorkshire pudding tastes best freshly baked, you can store leftovers.
Refrigerator: Allow it to cool completely, then place it in an airtight container. Refrigerate for up to 2 days.
Freezer: You can freeze cooked Yorkshire pudding for up to 1 month. Wrap it well or place it in a freezer-safe container.
Reheating: Place it in a preheated oven at 180°C (350°F) for approximately 5–10 minutes until warmed through and crisp again.
Avoid microwaving if possible, as it can make the pudding soft and chewy.
Approximate Nutrition Information
The following nutrition information is estimated for the entire recipe divided into 4 servings.
- Calories: 235 kcal
- Protein: 9g
- Carbohydrates: 25g
- Fat: 11g
- Saturated Fat: 2g
- Fibre: 1g
- Sugar: 2g
- Sodium: 340mg
Nutrition values are estimates and may vary depending on the ingredients and type of oil used.
Frequently Asked Questions
1. Why didn’t my giant Yorkshire pudding rise?
The most common reason is that the oil wasn’t hot enough before adding the batter. Another reason could be opening the oven door too early. Always make sure your oven is properly preheated and the fat is piping hot before pouring in the batter.
2. Can I make Yorkshire pudding batter ahead of time?
Absolutely! You can prepare the batter a few hours ahead and keep it covered in the refrigerator. Give it a gentle whisk before using it. Allowing the batter to rest can also help improve its texture.
3. Why does my Yorkshire pudding collapse after baking?
Yorkshire puddings naturally lose a little height as they cool. However, excessive collapsing can happen if the centre hasn’t cooked sufficiently or the oven temperature drops too quickly. Make sure the pudding is fully cooked and golden before removing it.
4. Can I use self-raising flour instead of plain flour?
Plain flour is recommended for traditional Yorkshire pudding because it produces a lighter, more classic texture. Self-raising flour isn’t necessary and may give you a different result.
5. Can I make this recipe without beef dripping?
Yes! Vegetable oil, sunflower oil, or another suitable high-temperature cooking oil works well. Beef dripping gives a traditional savoury flavour, but vegetable oil is an excellent alternative.