Puffy parmesan & thyme yorkies
- Barney Desmazery
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Serves 6 (makes 12)
Easy
Prep: 6 mins
Cook: 25 mins
A star rating of 1.5 out of 5.2 ratingsRate
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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
Freezable
Dairy-free
Egg-free
Vegan
Vegetarian
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Microwave caraway & pomegranate red cabbage
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Microwave brussels sprouts
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Microwave cauliflower cheese
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Ingredients
Nutrition
Units:
MetricUS
-
120g plain flour
-
3 eggs
beaten
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150ml milk
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2 tbsp sunflower oil
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15g parmesan
or vegetarian alternative, finely grated
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1 tbsp finely chopped thyme leaves
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Nutrition: Per serving
-
kcal186
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fat9g
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saturates1g
-
carbs19g
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sugars8g
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fibre7g
high
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protein3g
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salt0.9g
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Method
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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.
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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.
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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.
Recipe from Good Food magazine, November 2022
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A star rating of 1.5 out of 5.2 ratings
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