Mustard Yorkshire puddings

Name: Mustard Yorkshire puddings
Yield: Serves 6
Cuisine: British recipes
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

Published: 31 Oct 05
Updated: 18 Mar 24

Test kitchen approved

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

Serves 6
Takes 15 minutes to make and 25 minutes in the oven

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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

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.
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.

Recipe from November 2005 Issue

Nutrition

Nutrition: per serving

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

delicious. tips

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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