Puffy parmesan & thyme yorkies
Serves 6 (makes 12)
Easy
Prep:
Cook:
Try our parmesan and thyme yorkies for a Sunday roast side. If you have a mini Yorkshire pudding tin, you could use the batter to make canapé-sized yorkies
Skip to ingredients
- 120g plain flour
- 3 eggsbeaten
- 150ml milk
- 2 tbsp sunflower oil
- 15g parmesanor vegetarian alternative, finely grated
- 1 tbsp finely chopped thyme leaves
Nutrition: Per serving
- kcal186
- fat9g
- saturates1g
- carbs19g
- sugars8g
- fibre7ghigh
- protein3g
- salt0.9g
Method
step 1
Tip the flour into a bowl or jug and beat in the eggs until smooth. Gradually whisk in the milk until fully incorporated and the mixture is lump-free. Season. The batter can be made up to an hour ahead and left at room temperature, or up to 4 hrs ahead, then kept covered and chilled.
step 2
Heat the oven to 230C/210C fan/gas 8. Divide the oil between the holes of a 12-hole non-stick muffin tin and put in the oven to heat up. Meanwhile, beat the cheese and thyme into the prepared batter.
step 3
Carefully divide the batter between the holes of the tin, then bake undisturbed for 20-25 mins until the puddings have puffed up and turned browned. Serve immediately. Once completely cool, the puddings can be frozen for up to a month. Reheat in a hot oven until crisp and warm.
