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Mustard Yorkies

Fluffy Yorkshire puddings are a comfort food classic, perfect as a side for roast dinner - give yours a kick with wholegrain mustard

  • Prep: 10 mins
    Cook: 40 mins
  • Makes 12
  • Easy
  • Makes 12
  • Easy
  • Calories 102
  • Carbohydrates 10
  • Saturated Fat 1
  • Sugar 1
  • Protein 4
  • Fat 5
  • Fibre 1
  • Salt 0.2

Nutrition per serving

  • Calories 102
  • Carbohydrates 10
  • Saturated Fat 1
  • Sugar 1
  • Protein 4
  • Fat 5
  • Fibre 1
  • Salt 0.2

Ingredients

  • 12 tsp sunflower oil, for the tin
  • 140g plain flour
  • 3 large eggs
  • 300ml milk
  • 1 tbsp wholegrain mustard

Method

  1. Heat oven to 220C/200C fan/gas 7. Put 1 tsp oil in each well of a 12-hole muffin tin and heat in the oven for 6 mins. Meanwhile, tip the flour and some seasoning into a large, wide jug or a bowl. Beat the eggs with the milk and mustard, then gradually beat into the flour mixture until it makes a smooth batter.

  2. Pour or ladle the batter into the tin, taking care that it doesn’t splatter up and burn you. Bake for 25-30 mins until well risen and golden – try to keep the door closed, as this will help you get a good rise on the Yorkies.

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