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Perfect yorkshire puddings

Mark Broadbent from Market Kitchen
Everything you've ever wanted to know but were afraid to ask, try Mark Broadbent's perfect-every-time masterclass recipe

Perfect yorkshire puddings

Method

1. Pre-heat the oven to 240C / gas mark 9. Blend the flour, milk, eggs, water, arrow root and a little seasoning in a blender until fully combined. Pass through a conical strainer or seive and allow to sit for 4-5 hours, if possible.

2. Fill the compartments of a muffin tin one third of the way up with fat then transfer to the oven and heat until the fat begins to smoke.

3. Take out of the oven and pour batter into centre of the compartments, but do not overfill. Quickly transfer back to the top shelf of the oven.

4. Keep the oven door shut during the initial cooking time when the puddings are rising and setting. After 5-6 minutes, have a look through the glass to see if they have risen. When confident they have, it is important to lower the temperature gradually to round 180C/ gas mark 4 so that the puddings do not scorch, but the batter continues to cook. The puddings should be crisp on the outside but slightly soft on the inside.

Chef's notes:
· Equal quantities of flour, milk and eggs should be used - to be sure, measure out the flour first, then pour into a jug. Check what level it reaches, then measure out the eggs and milk to the same line.
· Cook the puddings before your meat and potatoes, they can easily be reheated before serving.
· The purpose of the arrowroot is to prevent the puddings from falling.
· Try to turn the puddings once they have risen and set to ensure they cook evenly.
· The whole cooking process takes roughly 20mins and is best in a non-fan oven.