Mustard Yorkshire puddings

Mustard Yorkshire puddings

  • Serves 6
  • Takes 15 minutes to make and 25 minutes in the oven
  • Easy
Who can say no to a Yorkshire pudding? These have a little mustard for a tasty twist.

Nutritional info per serving

  • Calories125kcals
  • Fat5.3g (1.4g saturated)
  • Protein5.1g
  • Carbohydrates14.5g (1.1g sugar)
  • Salt0.3g

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  • 225g plain flour
  • ½ tsp salt
  • 4 medium eggs
  • 1½ tsp English mustard
  • 225ml full-fat milk
  • 75ml sparkling water
  • Fat from roast beef or olive oil


  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. 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.
  • 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.

From November 2005

Main Ingredients:

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