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Nutrition: per yorkie

  • kcal102
  • fat5g
  • saturates1g
  • carbs10g
  • sugars1g
  • fibre1g
  • protein4g
  • salt0.2g
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Method

  • step 1

    Heat oven to 220C/200C fan/gas 7. Put 1 tsp oil in each well of a 12-hole muffin tin and heat in the oven for 6 mins. Meanwhile, tip the flour and some seasoning into a large, wide jug or a bowl. Beat the eggs with the milk and mustard, then gradually beat into the flour mixture until it makes a smooth batter.

  • step 2

    Pour or ladle the batter into the tin, taking care that it doesn’t splatter up and burn you. Bake for 25-30 mins until well risen and golden – try to keep the door closed, as this will help you get a good rise on the Yorkies.

Recipe from Good Food magazine, November 2014

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Comments, questions and tips (2)

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Overall rating

A star rating of 4 out of 5.3 ratings

rebeccacole

A star rating of 5 out of 5.

Love this recipe, I can never quite bring in the mustard taste, but boyfriend loves them!

jonnyloveslaura

A star rating of 5 out of 5.

This is a really good recipe for yorkshire puddings! They come out perfectly each time. We preferred them without the mustard.

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