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

Ingredients

  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

Method

  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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