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Supersize Yorkshire puddings
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Paul Clerehugh’s secret to super light and tall Yorkies is in using gelatine powder and letting the batter rest for 12 hours
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Ingredients
Method
1. Sieve the flour into a bowl, add the egg whites, yolk and salt and freshly ground black pepper, to taste. Mix with an electric hand-whisk until smooth, then whisk in 100ml of the milk.2. Cover the bowl with cling film and leave in the fridge for 12 hours.
3. Preheat the oven to 220C/gas 7. Divide the lard among two 4-hole non-stick Yorkshire pudding trays (ideally the rubbery silicone variety) and preheat the trays in the oven.
4. Put the remaining 100ml milk in a glass jug and, using the electric hand-whisk, whisk in the gelatine powder - pour the granules in extremely slowly to prevent lumps. The milk will start to foam.
5. Whisk the reserved batter once again and fold the frothy gelatine milk into the reserved batter.
6. Remove the tin from the oven and quickly fill the trays with the batter. You can get extra lift by placing a chefs’ ring around each mould so that the Yorkshire pudding bakes through the mould.
7. Return the tin to the oven and cook for 25 minutes, then reduce the temperature to 165C/Gas 3 and cook for a further 15 minutes. Serve at once.
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Latest Comment
All results are void tbh when each constant sets his own rules with how big the moulds are to start off with..
This was cheating, no one can obtain yorkies that high using the normal mix and tins. Both contestants should be disqualified as they had used extra equipment to make them rise higher.
This recipe is nothing like a yorkshire pudding.This is a fluff and puff half hearted etempt to create a yorkie pud.Yorkshire puddings sould be able to be created and cooked within 30 mins