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Herby mustard Yorkies

These quick, easy, fluffy Yorkshire Puddings can be prepared ahead - but make sure you leave the oven door closed while cooking!

  • Prep: 10 mins
    Cook: 20 mins
  • Makes 12
  • Easy
  • Makes 12
  • Easy
  • Calories 157
  • Carbohydrates 16
  • Saturated Fat 2
  • Sugar 2
  • Protein 7
  • Fat 8
  • Fibre 1
  • Salt 0.13

Nutrition per serving

  • Calories 157
  • Carbohydrates 16
  • Saturated Fat 2
  • Sugar 2
  • Protein 7
  • Fat 8
  • Fibre 1
  • Salt 0.13

Ingredients

  • 200g plain flour
  • 2 large tbsp English mustard powder
  • 5 eggs
  • 400ml milk
  • large bunch rosemary and thyme, leaves picked
  • 4 tbsp sunflower oil

Method

  1. Heat oven to 220C/200C fan/gas 7. In a bowl, beat the flour and mustard powder with the eggs until you have a smooth, thick batter. Gradually beat in the milk until the batter is the same consistency as single cream, then stir in the herbs, and season.

  2. Pour a drizzle of oil into each hole of a sturdy 12-hole muffin tin. Put the tin in the oven and heat for 5 mins. Working quickly, remove the tin and pour enough batter into each hole so that it comes two-thirds of the way up the sides. Carefully place the tin back in the oven and cook the puddings for about 20 mins until they are puffed up and brown.

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