Mustard Yorkshire puddings recipe

By Kate Belcher

  1. Makes 12
  2. Takes 15 minutes to make and 25 minutes in the oven
  3. Rating

This amazing recipe is part of a spread - serve with the thyme-roasted rib of beef with red wine gravy, creamy potato and onion gratin, and roasted carrots with baby turnips.

tried and tested
Mustard Yorkshire puddings


  1. 225g plain flour
  2. 1/2 tsp salt
  3. 4 medium eggs
  4. 11/2 tsp English mustard
  5. 225ml full-fat milk
  6. 75ml sparkling water
  7. Fat from the cooked beef or olive oil


  1. 1. Preheat the oven to 220°C/fan200°C/gas 7. Sift the flour and salt into a bowl and make a well in the centre. In another bowl, beat the eggs with the mustard, then gradually mix into the flour with the milk and sparkling water to give a smooth batter.
  2. 2. Add a little fat from the cooked beef (or some olive oil) to each hole of a deep 12-hole muffin tray. Pop in the oven for 5 minutes, or until smoking. Remove from the oven, pour in enough batter to fill the holes three-quarters full and bake for 25 minutes, until cooked through, puffed up and golden. Serve with the thyme-roasted beef and other side dishes.

Nutritional info

Per Yorkshire: 125kcals, 5.3g fat (1.4g saturated), 5.1g protein, 14.5g carbs, 1.1g sugar, 0.3g salt

Chef's tip

The mustard gives a slight twist to classic Yorkshires. The added fizzy water ensures an impressive rise, and means the batter doesn’t need resting.


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