Jumbo Yorkshire Puddings

Want next-level Yorkshire puds? Here’s the move:

Blend equal parts plain flour, eggs, and half milk, half water with a hand blender—trust, it’s the way to go. Add your seasoning, then let the batter chill overnight in the fridge.

Next day, set up your Kamado for double indirect heat. Get your deflectors in the usual spot, place the accessory rack on the first level, then add another set of deflectors or pizza stone on top. Preheat to 200°C, with pudding tray in place, with 4mm of oil in each section.

When the oil’s proper hot, pour in the batter, leaving 5mm at the top—no spills please. Shut the lid and don’t even think about checking for 25 minutes. Boom—puds done right.