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Peppered beefy Yorkshire puddings

Beef and cracked pepper are old friends – reunite them once again by peppering up these foolproof Yorkshire puddings, perfect for a Sunday roast

  • Prep: 10 mins
    Cook: 25 mins
  • Serves 8
  • Easy
  • Serves 8
  • Easy
  • Calories 130
  • Carbohydrates 15
  • Saturated Fat 1
  • Sugar 1
  • Protein 6
  • Fat 5
  • Fibre 1
  • Salt 0.3

Nutrition per serving

  • Calories 130
  • Carbohydrates 15
  • Saturated Fat 1
  • Sugar 1
  • Protein 6
  • Fat 5
  • Fibre 1
  • Salt 0.3

Ingredients

  • 140g plain flour
  • 1 tsp cracked black pepper
  • ¼ beef stock cube, crumbled
  • 4 eggs
  • 200ml milk
  • sunflower oil, for the muffin tin

Method

  1. To make the batter, tip the flour into a bowl with the pepper and crumbled stock cube. Beat in the eggs until smooth. Gradually add the milk, beating constantly until the mixture is lump-free. Season with a little salt. Pour the batter into a jug. The batter is now ready to use or it can sit for up to 12 hrs in the fridge.

  2. Heat oven to 220C/fan 200C/gas 7. Drizzle a little sunflower oil evenly into a 12-hole non-stick muffin tin and put in the oven to heat through. Remove the hot tin from the oven. Carefully and evenly pour the batter into the holes. Put the tin back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned. Serve immediately or cool to reheat later. Will freeze for up to one month.

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