Herby mustard Yorkies
These quick, easy, fluffy Yorkshire Puddings can be prepared ahead - but make sure you leave the oven door closed while cooking!
Difficulty and servings
MAKES 12
Preparation and cooking times
Prep 10 mins
Cook 20 mins
Vegetarian
- 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.
- 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.
PER SERVING
157 kcalories, protein 7g, carbohydrate 16g, fat 8 g, saturated fat 2g, fibre 1g, sugar 2g, salt 0.13 g
Recipe from Good Food magazine, December 2011.
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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
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Difficulty and servings
MAKES 12
Preparation and cooking times
Prep 10 mins
Cook 20 mins
Vegetarian
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
PER SERVING
157 kcalories, protein 7g, carbohydrate 16g, fat 8 g, saturated fat 2g, fibre 1g, sugar 2g, salt 0.13 g
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18 January 2012
LuLauren rated and commented on this recipe
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19 January 2012
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19 January 2012
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19 January 2012
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