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Nutrition: per serving

  • kcal157
  • fat8g
  • saturates2g
  • carbs16g
  • sugars2g
  • fibre1g
  • protein7g
  • salt0.13g
    low

Method

  • step 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.

  • step 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.

Recipe from Good Food magazine, December 2011

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Comments, questions and tips (5)

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Overall rating

A star rating of 5 out of 5.2 ratings
Che Guevaraa avatar

Che Guevaraa

These were gorgeous. I didn’t find the mustard flavour too powerful it’s quiet subtle considering it has so much. I might add more next time. But maybe I just love mustard.

addictedtocakes

Why can't you delete your own comments on here? !! I made a mistake in the first one!

addictedtocakes

Is that a mistake? 2 large tablespoons of mustard powder? Sounds strange to me. Should it be teaspoons? In recipes I would prefer it if they stated more precisely the amounts i.e. level or rounded teaspoons or tablespoons. Large tablespoons - depends what you call large!

addictedtocakes

Is that a mistake? 2 large tablespoons of mustard powder? Sounds strange to me. Should it be teaspoons? In recipes I would prefer it if they stated more precisely the amounts i.e. level or rounded teaspoons or tablespoons. Large tablespoons - depends what you call generous!

lulauren

A star rating of 5 out of 5.

These are brilliant, will definitely be doing these again.

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