Large, deep Yorkshire puddings with tall, crisp sides and a soft centre that's built to hold gravy. Frozen and meant to go straight into a hot oven, the edges puff up while the middle stays tender and slightly chewy. Compared with other Yorkshires in the range, these are the biggest option, with more height and a wider cup for roast juices or whatever else ends up on the plate. Beef dripping isn't in the recipe here, so the flavour comes mostly from the egg-rich batter and the browning that happens during baking. Each pudding holds its shape well once out of the oven, standing upright on the plate rather than collapsing flat. Serve them alongside a full roast or use them as bowls for sausage and onion gravy.
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