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One oversized Yorkshire pudding, sold frozen and baked from chilled in a hot oven. It’s made from a batter of wheat flour, whole egg and skimmed milk, then cooked so the edges turn crisp while the centre stays soft enough to catch gravy. Unlike the smaller Yorkshires in Aunt Bessie’s range, this one comes as a single plate-sized pudding, big enough to sit under roast beef, vegetables or sausages. It’s the sort of frozen side you heat from frozen and use as the main structure of the meal, not just a bit on the edge.
