This is the ultimate giant Yorkshire pudding recipe - equal ml's of milk, eggs, and flour is the secret to this perfectly light and airy pudding that doesn't collapse when it leaves the oven.
Start by making the caramel. Add the sugar to a saucepan over medium heat, and stir constantly with a wooden spoon.
Once everything is golden and the sugar has fully dissolved, turn down the heat and add the butter. It will bubble up so stand back!
Once the butter has fully incorporated, drizzle in the cream and whisk constantly. Finish with a pinch of salt and set aside.
Preheat the oven to 220 C. Add a splash of oil to an oven safe pie dish, and place in the oven for 10 minutes.
Meanwhile, whisk together the eggs and flour. Slowly whisk in the milk. Pour into the pie dish with hot oil, then into the oven for 30-40 minutes until puffed and golden. If it's getting too dark, turn down and continue to cook at 190 C.
Layer the sliced bananas and caramel in the Yorkshire pudding. Top with whipped cream, then finish with grated chocolate shavings. Slice up, and enjoy!