Save to your scrapbook
Horseradish Yorkshire Puddings
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
This recipe is adapted from one of Jane Grigson’s; the addition of horseradish adds an aromatic sweetness to the puddings.
The Corker recommends - if your puds are accompanying roast beef to the table, try red Châteauneuf-du-Pape.
Typical values per serving:
This recipe was first published in Tue Jan 01 00:00:00 GMT 2008.