You’ll Need:

(Contains some affiliate links)
  • We love these silicone utensils – they come in lots of colours to suit every kitchen!
  • Digital scales to weigh everything out super accurately!
  • A set of decent saucepans for boiling your veg beforehand
  • A cake tin like this for your giant Yorkshire pudding ‘pie case’



0/0 steps made
  1. Preheat oven to 230°C and place a sandwich tin filled with about ½ cm of oil in there
  2. Meanwhile make the Yorkshire pudding mix; whisk together flour, eggs and a pinch of salt until a thick, smooth batter forms
  3. Then whisk in milk until combined with no lumps
  4. Pour batter about ⅔ full into the tin of hot oil
  5. Bake for 15 minutes in the preheated oven
  6. Remove from oven and turn down to 180°C
  7. Layer inside of Yorkshire pudding with meat, stuffing and veg, plus a little bit of gravy
  8. Add your circle of puff pastry to the top of the pie
  9. Egg wash the pastry and oven bake for about 15 minutes – until pastry is golden and risen, and filling is warmed through

Top Tips:

  • Make sure you have a nice, smooth batter – you can sieve the flour to help get rid of the lumps beforehand
  • Remember to place your tins in the oven whilst it preheats – your oil really must be hot
  • Be careful, but work quickly when pouring the batter into the tin and put it straight back into the oven – not leaving the oven door open for too long
  • Make sure you DO NOT open the oven door before at least 15 minutes have passed – or your pudding will be flat!
  • Layer everything nice and evenly – make sure everything in each layer is chopped to a similar size so it holds together when you cut into it