- 200g plain flour
- 2 large tbsp English mustard powder
- 5 eggs
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 400ml milk
One of the most widely used ingredients, milk is often referred to as a 'complete' food…
- large bunch rosemary and thyme, leaves picked
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 4 tbsp sunflower oil
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
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.