Herby mustard Yorkies
- Good Food team
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Makes 12
Easy
Prep: 10 mins
Cook: 20 mins
A star rating of 5 out of 5.2 ratingsRate
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These quick, easy, fluffy Yorkshire Puddings can be prepared ahead - but make sure you leave the oven door closed while cooking!
Freezable
Vegetarian
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Toad-in-the-hole in 4 easy steps
A star rating of 3.6 out of 5.166 ratings
Ingredients
Nutrition
Units:
MetricUS
-
200g plain flour
-
2 large tbsp English mustard
powder
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5 eggs
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400ml milk
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large bunch rosemary and thyme
leaves picked
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4 tbsp sunflower oil
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Nutrition: per serving
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kcal157
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fat8g
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saturates2g
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carbs16g
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sugars2g
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fibre1g
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protein7g
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salt0.13g
low
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Method
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step 1
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.
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step 2
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.
Recipe from Good Food magazine, December 2011
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A star rating of 5 out of 5.2 ratings
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