Matt Green-Armytage's Yorkshire Puddings

Prep time: 15 minutes (plus 2 hours in the fridge)

Cooking time: 14-18 minutes

Ingredients

• 250ml milk
• 250ml flour
• 250ml eggs 

Method

1. Mix the milk & eggs in a thermo mix or hand blender, then add the flour & blend for one minute.

2. Pass through chinois or a very fine sieve & fridge for at least 2 hours or ideally overnight.

On the day of cooking:

1. Season well with salt & pepper & whisk the mix

2. 1/2 fill pudding tray with veg oil, pre-heat the oven on 210oc for 10 minutes

3. Pour the fridge cold pudding mix just below the rim of the tray & place back in oven & bake on 195oc for 14-18 minutes, or until risen and golden.

Cooking time may vary depending on pudding tray size

Matt’s Top Tip:

“If you have any left-over Yorkshires, don’t throw them away. Place them on a flat tray in a cold oven with the door closed and once cool, place in a large air tight container (do not stack on top of each other). With the lid shut they will stay moist. Re-heat them in a hot oven for just two minutes for the perfect pud.”