Staff at St Austell Brewery’s Falcon Inn, St Mawgan, celebrated British Yorkshire Pudding Day (Sunday Feb 7) by cooking up this whopper to accompany their Sunday’s roasts.
Measuring more than 18 inches across, the giant pud was cooked by head chef Matthew Old, using 60 eggs, 1.8 kilograms of flour and three pints of milk.
The pudding was cut up and sold at £1 a portion to diners and drinkers, with the proceeds being split between Shelterbox and the Cornwall Air Ambulance.
Don Clark, landlord at the Falcon Inn, said: “This is the second year that British Yorkshire Pudding Day has been held and we decided we wanted to do something to mark the day. Baking a giant pud was good fun and meant we could also raise some cash for charity.”
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