Secret ingredient Yorkies recipe
Created by The Tesco Recipes team
Take your roast to the next level with Tesco mag food ed, Sarah’s favourite Yorkshire pudding batter. ‘I’ve amped up these Yorkies with punchy flavour. Just remember that fat equals flop, so use skimmed milk for max rising. Cook on a conventional setting if you can (fan ovens can cause wonky tops), and always, always rest the batter first.’ Once you've tried this reciipe, there's no going back!
See method- Makes 12
- Takes 40 mins plus at least 4 hrs chilling
- 121 calories / serving
- Freezable
- Vegetarian
- Healthy
Ingredients
- 140g plain flour
- 2 tsp English mustard powder (we used Colman’s)
- 2 tsp onion granules
- 2 tsp vegetable stock bouillon (we used Marigold, or use 1 vegetable stock cube, crumbled)
- 4 eggs, plus 1 egg white
- 200ml skimmed milk
- 12 tsp vegetable or sunflower oil
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Shop ingredientsEach serving contains
- Energy
- 505kJ 121.0kcal
- Fat
- 7g
- Saturates
- 1g
- Salt
- 0.5g
- Sugars
- 1g
of the Reference intake
Carbohydrate 9.9gProtein 4.8gFibre 0.5g
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- At least 4 hrs before cooking (or the day before), make the batter. Mix the flour with the other dry ingredients, plus a little seasoning. Whisk in the eggs and egg white, then the milk, to make a smooth batter - or whizz everything together in a blender. Pour into a jug, then cover and chill for at least 4 hrs.
- An hour before cooking, take the batter out of the fridge. Preheat the oven to gas 7, 220°C, fan 200°C.
- Add 1 tsp oil to each hole of a 12-hole muffin tin. Heat the tin in the oven for 5-10 mins until the oil is shimmering.
- Carefully pour the batter to come halfway up each hole (you may have a splash of batter left depending on the size of your tin – don’t overfill!). Quickly put the tin back in the oven. Cook for 20-25 mins until golden brown and risen (don’t open the oven door to check until they’ve had at least 20 mins).
- See more Sunday roast recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
