- Prep Time: 2 minutes
- Cook Time: 15 minutes
- Serving: Serves more than 10
Rosemary Yorkshire Puddings
Yorkshire Puddings are a favourite for many. They are a quick little bite-size morsel that is a great bread substitute. They take no time at all to whip up. These are great served with roast beef and gravy, or with our Rolled Roast Lamb with Festive Stuffing.
Recipe Tester Feedback: "These tasted great! I had a hard time keeping my eldest children away from them as they would have eaten the whole batch! Even hubby said he wasn't sure if he'd like the rosemary in them but found them very nice. I will definitely make them again!" - Anita
No: Nuts
Contains: Gluten / Dairy / Egg
Preparation Time 2 minutes
Cooking Time 15 minutes
Makes 18 mini yorkies
Can be frozen
Ingredients
- oil - for greasing
- eggs - 2
- milk - 100g
- plain flour - 100g
- dried rosemary - 1/2 Tbsp
Method
- Preheat oven to 180C. Oil your mini muffin tin and place into the oven to heat.
- Place eggs (2), milk (100g), flour (100g) and rosemary (1/2 Tbsp) into bowl. Speed 5 until smooth.
- Remove hot tray from oven carefully. Pour batter into each hole of the muffin tin.
- Return to the oven and bake for 10-15 minutes until cooked and puffed up with a well in the centre.
- Serve warm.
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