The secret to a great Yorkshire is making the mix well in advance. Giving it a little while to rest allows the gluten to relax and makes for a lighter, crispier end result. Once you’ve got that down, you can make gigantic ones like this. It’s a total showstopper; the pièce de résistance to your already impressive Sunday Lunch.
SETTING UP YOUR EGG
The target temp for your EGG is 180˚C. Set up for indirect cooking.
Mix all the ingredients (except the lard) together in a bowl with a whisk, being mindful not to over mix. Little lumps are totally fine. Place the batter in the fridge and leave to rest for at least 3 hours. You can do this first thing in the morning.
Take a suitable non-stick tray (we use a small enamelled Dutch Oven lid), add the lard and put it into your EGG to heat up.
COOKING YOUR YORKSHIRE PUDDING
Once the lard is hot and smoking, it's time to add the mixture. Open your EGG and fill the dish halfway up with your mixture. Close the EGG. Don't open it again for a minimum of 10 minutes. This is important, as it'll need to rise and firm up during this initial cooking period. If you open up, it could deflate.
Once your 10 minutes are up, you can check the Yorkshire Pudding every 10-15 minutes to confirm that it's rising.
Cook until the sides are golden and well risen.