How to make giant Yorkshire puddings


To celebrate Yorkshire Pudding day this Sunday (yes, it is a thing), we’ve challenged our Hippo chefs to create the most glorious batch of this national treasure. The result is a crispy-yet-soft, giant Yorkie that promises 100% taste bud satisfaction.

And when we say giant, we mean GIANT!

Keep on scrolling for a full-proof vegetarian Yorkshire Pudding recipe that will awe all guests next time you throw a Sunday roast dinner.


5 giant Yorkshire Puddings

  • 100g full fat milk
  • 100g eggs, beaten
  • 100g plain flour
  • Vegetable oil
  • Seasoning


Add the beaten eggs and the full fat milk into a large bowl. Whisk the flour gradually to the mix until a smooth paste consistency. Let the batter rest overnight.

Fill a large pan with half a centimetre of oil, enough to cover the base. Gently heat the oil until shimmering. Fill the pan with the batter and place in the oven to bake for 20 minutes on 180 degrees, until golden and brown.

And voilà! Eat and enjoy.

Or save all the hassle and just pop in at any of our Hippo pubs this Sunday for a giant feast…