Traditional Yorkshire puddings
Complete your next roast dinner with these classic Yorkshire puddings.
Note: + 30 mins resting time
- 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 or vegetable oil
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.
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.
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