Matts Yorkshire pudding

Matt Tebbutt uses a classic recipe, using equal quantities of each ingredients, but chooses to leave his batter overnight for a well-risen and fluffy pud
By Matt Tebbutt
Matts Yorkshire pudding
  • Rating:
  • Serves: 2
  • Cook Time: 20 minutes
  • Prep Time: 10 minutes plus resting overnight
  • Effort: easy


  • 300 ml milk
  • 300 ml beaten eggs
  • 300 g plain flour
  • vegetable oil


1. Whisk together the milk, eggs and flour until the mixture has the consistency of double cream. Cover with cling film and leave to rest overnight.

2. Preheat the oven to 190C/gas 5.

3. Pour ½cm of vegetable oil into Yorkshire pudding trays and put into the oven to heat until smoking. Remove and pour in the batter. Bake in the oven for 15-20 minutes, or until well-risen and golden.

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