1 cup Self Raising Flour
1 egg 1 cup milk
Pinch mixed herbs (or use spring onions, basil etc.)
1/2 cup corn
1). Mix the ingredients together and beat well to remove any lumps.
2). Spray/grease the insides of a muffin tray.
3). Place the muffin tray in the oven for about a minute, then bring it out and pour the pudding batter into the muffin spaces (makes 12).
4). Bake at 180ºC for about 15 mins, until the tops are golden.
Personally I think these are best served hot with gravy and mint sauce 🙂 (either as part of a roast meal, or on their own) But they can be eaten cold if you’re packing them as a lunchbox filling.
Herb & Corn Yorkshire Puddings May 16, 2009