Giant Yorkshire Pudding

Smowball | 14:48 Sun 17th Jun 2018 | Food & Drink

36 Answers

Have just gone to pour the batter into the 12 section tray but can’t find it anywhere. Hubby has confessed he threw it out last week! So I’ve no choice but to make one big one in a baking tray. Never done it. Any Tips??

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Mamyalynne

Get both the tin and oil/fat as hot as possible and don't pour it too deep.

sunny-dave

I'd make the batter a bit thicker - and you'll need to cook a bit longer.

ummmm

It works for 'toad in the hole' so should be fine.

mallyh

or if you are really handy make 12 little dishes from tin foil ,but I prefer the biggies x

sunny-dave

After it's fully risen, I might turn the heat down a tad to avoid over-crisping the top whilst the base cooks through - but, as mamya says, don't overfill the tin.

Smowball

Question Author

Right - ok it’s going in! Wish me luck!

corylus

Buy one from a shop.

-SharonA-

Hey smow, can I have your recipe????
No Aunt Bessies out here!!! And hubby desperate for a Yorkshire.

rockyracoon

9 times out of ten, I do a huge yorkie as opposed to individual ones.
I bet it turned out just fine.

rockyracoon

Sharon - 3 large eggs, 180ml milk, 180g plain flour, salt & pepper. Mix the lot in a bowl, put in fridge. Heat oven to 180c, put some oil in a pan and stick in the oven for about 15 minute (oil needs to be as hot as poss). Take pan out of oven and pour batter mixture in, put back in oven for 25-30 mins. Delish!