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Traditional Yorkshire puddings

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  • Vegetarian
  • No added sugar
  • Seafood free
  • Shellfish free
  • Soy free
  • Sesame free
  • Peanut free
  • Nut free

Complete your next roast dinner with these classic Yorkshire puddings.

  • Makes12
  • Cook time40 minutes
  • Prep time5 minutes, + 30 mins resting time
Traditional Yorkshire puddings

Ingredients

  • 1 cup (150g) plain flour
  • 4 Coles Australian Free Range Eggs
  • 1 1/3 cups (330ml) milk
  • 2 tsp mustard powder
  • 1 tsp salt
  • 1/4 tsp coarsely ground black pepper
  • 1/3 cup (80ml) melted ghee

Nutritional information

Per serve: Energy: 575kJ/138 Cals (7%), Protein: 5g (10%), Fat: 8g (11%), Sat fat: 5g (21%), Carb: 11g (4%), Sugar: 2g (2%), Fibre: 1g (3%), Sodium: 227mg (11%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 220°C. Place flour, eggs, milk, mustard powder, salt and pepper in a blender and blend until smooth. Transfer to a jug. Cover and set aside for 30 mins to rest.

  2. Step 2

    Divide the ghee or oil evenly among 12 holes of a 1/3-cup (80ml) muffin pan. Place on a large baking tray. Place in the oven for 15 mins or until the ghee or oil is hot.

  3. Step 3

    Remove from the oven. Pour the batter evenly among the prepared holes. Bake for 20–25 mins or until golden and puffed.

    Serve with thyme sprigs and sea salt flakes

Recipe tip

COOK STORE. SAVE.
Ingredient tip: You can use vegetable oil instead of melted ghee

Traditional Yorkshire puddings

Traditional Yorkshire puddings
  • Makes12
  • Cook time40 minutes
  • Prep time5 minutes, + 30 mins resting time
Ingredients
  • 1 cup (150g) plain flour
  • 4 Coles Australian Free Range Eggs
  • 1 1/3 cups (330ml) milk
  • 2 tsp mustard powder
  • 1 tsp salt
  • 1/4 tsp coarsely ground black pepper
  • 1/3 cup (80ml) melted ghee
    Description

    Complete your next roast dinner with these classic Yorkshire puddings.

    Method

    1. Step 1

      Preheat oven to 220°C. Place flour, eggs, milk, mustard powder, salt and pepper in a blender and blend until smooth. Transfer to a jug. Cover and set aside for 30 mins to rest.

    2. Step 2

      Divide the ghee or oil evenly among 12 holes of a 1/3-cup (80ml) muffin pan. Place on a large baking tray. Place in the oven for 15 mins or until the ghee or oil is hot.

    3. Step 3

      Remove from the oven. Pour the batter evenly among the prepared holes. Bake for 20–25 mins or until golden and puffed.

      Serve with thyme sprigs and sea salt flakes