Yorkshire Pud

Now usually with something like Yorkshire puddings, we’d say keep it classic and don’t fuss around with them too much – this recipe however is an exceedingly tasty exception. These stunning mustard and herb infused Yorkshire puddings make an ideal accompaniment for a roast beef dinner, or any meal that you think would benefit from a slightly tweaked treat.


  • 400ml milk
  • 200g flour (plain)
  • 4tbsp sunflower oil
  • 2tbsp powdered English mustard
  • 5 Eggs
  • A large bunch of rosemary and thyme leaves


Step 1 – Combine in a large mixing bowl the flour, eggs, and mustard powder, and beat until it forms a thick batter.

Step 2 – Gradually stir in the milk while still beating until the mixture is a similar consistency to single cream.

Step 3 – Add the herbs and season to your taste.

Step 4 – Pour a small amount of oil into each hole of your Yorkshire pudding tray, and cook the oil in the oven (gas mark 7/200C) for 5 minutes. 

Step 5 – Quickly remove the tin and add the mixture to each hole, aiming to fill them up around two-thirds full.

Step 6 – Add the tin back to the oven and cook the mixtures for around 20 minutes, or until they are golden brown and puffed up!


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