“Pop it in the oven for a tray like this, one hour, 200 degrees Celsius. After about 20-30 minutes, you open the oven door and let the steam out – too much steam and it will collapse.”
Once the time was up, he removed the giant Yorkshire pudding from the oven and Alison exclaimed: “Look at the size of it! That is so big!
James added: “Where I’m from, you’d have this for a starter, then another one for your main course, and then another one and eat it with jam or honey.”
If you prefer making individual Yorkshire puddings, use a large tray with moulds, and add 1tsp of lard or beef dripping to each mould before placing in the oven to heat up, and then pour in the mixture.
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