For Brits, the humble Yorkshire pudding is a must-have for any Sunday roast. Whatever your chosen main (succulent beef, chicken, lamb, or sausage), the Yorkshire pud often transcends its category from mere ‘side’ to showstopper. And yes, for any bemused Americans, the word “pudding” is used liberally in British cuisine. In this instance, the Yorkshire pudding (similar to American popovers) is made from a simple batter that’s cooked in hot oil and rises in the oven to become a crisp, round, pancake/ bread hybrid. It’s a bit eggy, a little savoury, and wholly delicious, especially when served with lashings of gravy.

Enter this GIANT Yorkshire Pudding. Cooked in a cast iron skillet, the 9-inch (23-centimeter) circumference is generous enough to support an entire roast dinner or, in our interpretation, quality sausages and thick gravy. To ensure the edges brown evenly when cooking in your Ooni oven, we recommend turning the pudding every 20 seconds or so. This will help it form a crisp shell while staying tender and chewy inside.

Notes: To make extra, simply double or triple the volume of ingredients. We chose to serve sausages and gravy with this pudding, but what you choose to accompany it with is completely up to you.