Complete your next roast dinner with these classic Yorkshire puddings.
Makes1212
Cook time40 mins40 minutes
Prep time5 mins5 minutes, + 30 mins resting time
+ 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 or vegetable oil
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
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.
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.
Step 3
Remove from the oven. Pour the batter evenly among the prepared holes. Bake for 20–25 mins or until golden and puffed.
