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Horseradish Yorkshire Puddings
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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 January 2008.