These quick, easy, fluffy Yorkshire Puddings can be prepared ahead – but make sure you leave the oven door closed while cooking!
Ingredients
- 200g plain flour
- 2 large tbsp English mustard powder
- 5 eggs
- 400ml milk
- large bunch rosemary and thyme, leaves picked
- 4 tbsp sunflower oil
Method
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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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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.