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Jumbo Yorkshire Puddings

Big Yorkshire puddings, cooked over charcoal. An overnight batter rest, double-indirect heat and a properly hot tray — your Sunday roast, the Kama Gear way.

Christian Nesbitt

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OVER THE FIRE / THE RECIPE

Jumbo Yorkshire Puddings

Cook: 25 min
Method: Double indirect
Temperature: 200°C grill temperature

Rest the batter overnight in the fridge; allow extra time to preheat the kamado and oil.

Watch the cook

Ingredients

Measure by volume: equal parts flour, eggs and combined liquid. Use the same cup or container for each part.

1 part plain flour
1 part eggs
1 part liquid: half milk and half fizzy water
Seasoning, to taste
Oil for the tray — enough for a 4mm layer in each section

Method

Measure the flour, eggs and combined milk-and-water mixture in equal volumes, using the same cup or container for each part.
Blend the flour, eggs and liquid with a hand blender until smooth. Add seasoning, then refrigerate the batter overnight.
Set up the kamado for double-indirect cooking. Position the deflectors in their usual place, put the accessory rack above them, then add another set of deflectors or a pizza stone on top.
Preheat the kamado to 200°C. Put the pudding tray inside with a 4mm layer of oil in each section and allow the oil to get properly hot.
Carefully pour the batter into the hot tray, leaving a 5mm gap at the top of each section.
Close the lid and cook for 25 minutes without opening it.

Cook’s notes

The milk and fizzy water together make one part of the batter — half a part of each. Scale the mixture using the same measuring container for all three parts.

THE SETUP