Today (13th October) is National Yorkshire Pudding Day! 🙂
So to celebrate, accompany a beautiful roast dinner with these Yorkshire puddings with loads of gravy.
These puddings are delicious with a touch of seeded mustard and rosemary.
Serve them up with your next roast dinner and gravy and voila a dinner fit for the kings/queens/princess/princesses of the house! 😀
- 12 tsp oil, for the tin (use a mild tasting oil like sunflower OR more traditionally grease the muffin tin well with lard or butter)
- 2 eggs
- 300g milk
- 1 Tbsp mustard, wholegrain
- 140g plain flour
- ½ tsp rosemary, dried
- ¼ tsp salt
- grinds of black pepper
- Preheat oven to 200°C.
- Place a teaspoon of oil into each cavity of a 12 hole medium sized muffin tray and use a pastry brush to coat the sides of the muffin hole (or grease well with lard or butter) and heat it up in the oven for 5 mins while preparing the batter.
- Place eggs, milk and mustard into TM bowl and mix 10 sec / speed 6.
- Add flour, rosemary, salt and pepper and combine 10 sec / speed 6. Remove muffin tray from the oven and pour the batter between the muffin holes, about ¾ full. Take care as the oil may 'spit' at you.
- Bake for 20-25 mins until well risen and golden. Serve immediately.
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