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    Horseradish Yorkshire Puddings

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    Horseradish Yorkshire Puddings

    This recipe is adapted from one of Jane Grigson’s; the addition of horseradish adds an aromatic sweetness to the puddings.

    • Preparation time: 25 minutes
    • Cooking time: 20 minutes
    • Total time: 45 minutes 45 minutes

    Makes: 12


    • 300ml semi-skimmed milk
    • ½ tsp salt
    • 3 tbsp grated horseradish
    • 4 tbsp vegetable oil
    • 4 eggs, at room temperature
    • 250g plain flour, sifted


    1. Preheat the oven to 220°C/gas 7. Put the milk, salt and horseradish in a bowl; rest for 15 minutes. Pour the oil into muffin tins or into a 30cm x 20cm roasting tin; heat until smoking hot.
    2. Crack the eggs into the milk mixture and whisk with an electric whisk until airy. Add the flour and whisk again until air bubbles have formed at the top of the batter.
    3. Pour the batter into the hot tins; cook for 20 minutes (20–25 minutes if using one roasting tin), until risen and golden.

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    Drinks recommendation

    The Corker recommends - if your puds are accompanying roast beef to the table, try red Châteauneuf-du-Pape.


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