Mustard Yorkshire puddings

Mustard Yorkshire puddings
  • Serves icon Serves 6
  • Time icon Takes 15 minutes to make and 25 minutes in the oven

Who can say no to a Yorkshire pudding? These have a little mustard for a tasty twist.

Nutrition: per serving

Calories
125kcals
Fat
5.3g (1.4g saturated)
Protein
5.1g
Carbohydrates
14.5g (1.1g sugar)
Salt
0.3g
Calories
125kcals
Fat
5.3g (1.4g saturated)
Protein
5.1g
Carbohydrates
14.5g (1.1g sugar)
Salt
0.3g

Ingredients

  • 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

Method

  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.

delicious. tips

  1. 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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