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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