Herby mustard Yorkies

• plain flour↗200g 200g
• English mustard↗2 large tbsp 2 large tbsp

  powder

• eggs↗5 5
• milk↗400ml 400ml
• rosemary and thymelarge bunch large bunch

  leaves picked

• sunflower oil↗4 tbsp 4 tbsp

Step-by-step instructions

1. 1

   Heat oven to 220C/200C fan/gas 7. In a bowl, beat the flour and mustard powder with the eggs until you have a smooth, thick batter. Gradually beat in the milk until the batter is the same consistency as single cream, then stir in the herbs, and season.

2. 2

   Pour a drizzle of oil into each hole of a sturdy 12-hole muffin tin. Put the tin in the oven and heat for 5 mins. Working quickly, remove the tin and pour enough batter into each hole so that it comes two-thirds of the way up the sides. Carefully place the tin back in the oven and cook the puddings for about 20 mins until they are puffed up and brown.