Supersize Yorkshire puddings

Paul Clerehughs secret to super light and tall Yorkies is in using gelatine powder and letting the batter rest for 12 hours
Supersize Yorkshire puddings
  • Rating:
  • Serves: 6
  • Cook Time: 40 minutes
  • Prep Time: 25 minutes plus 12 hours resting
  • Effort: medium


  • 110 g organic strong flour
  • 6 egg whites
  • 1 egg yolk
  • 200 ml milk
  • 40 g lard
  • 1 g gelatine, powder


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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