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* (see note below)
- 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. Use a pastry brush to coat the sides of the muffin holes (or grease well with lard or butter).
- Place tray in oven and heat it up 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 oven and pour batter evenly into each muffin hole about ¾ full. WARNING oil will be hot and may 'spit' at you.
- Bake 20-25 mins until well risen and golden.
- Serve immediately.
* use a mild tasting oil like sunflower OR more traditionally grease the muffin tin well with lard or butter.
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