Name: Horseradish Yorkshire Pudding Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: Serves: 12
Cuisine: British
Ingredients: 100g (4oz) plain flour; 2 eggs, beaten; 300ml skimmed milk; 2tbsp horseradish sauce eg. English Provender; 2tbsp sunflower oil

By Woman and Home

published 30 August 2007

in Recipes

Ingredients

100g (4oz) plain flour
2 eggs, beaten
300ml skimmed milk
2tbsp horseradish sauce eg. English Provender
2tbsp sunflower oil

You will need

12-mould patty tin

Method

Sift the flour into a bowl with a good pinch of salt. Make a well in the centre and add the beaten eggs, gradually drawing in the flour. Add the milk a little at a time, stirring until the batter is smooth. Stir in the horseradish sauce. Alternatively, put the whole lot into a food processor and whizz until smooth.
Preheat oven to 200 C, 180 C fan, 400 F, gas 6. You can bake the puds while the beef is resting. Add a little oil to each patty tin and heat in the oven until really hot. Pour in the batter to just under the rim, then bake for 15 minutes or until risen and golden. Serve at once.