Mustard Yorkshire Pudding

• 175 ml full fat milk
• 2 large eggs
• 1 large egg white
• 2/3 tsp English mustard
• 115 grams plain flour
• 1/4 tsp salt
• 1 goose fat or sunflower oil

1. Turn the oven to 220 c, fan assisted/200c/ gas mark 7.
2. Make the milk up to 225ml with water.
3. Then beat the egg whites, eggs, mustard and milk together.
4. Then gradually add the mixture to thr flour and add 1/4 of salt.
5. Beat together until no lumps form.
6. But don't beat it for too long as you don't want to take the air out of the batter.
7. The batter should now look a bit like heavy cream.
8. Pour into a jug and cover, leave the batter at room temperature for about 10 minutes.
9. Add a fairly good amount of fat or oil to the roasting pan.
10. And place in the oven for about 10-15 minutes.
11. You want the tin nice and hot.
12. You can use a big tin or a muffin tin.
13. Now remove the tin from the oven and carefully place the batter into the tin.
14. Transfer to the oven and let it cook for 18-22 mins if using muffin tins.
15. Don't open the oven door during this time.
16. Bare in mind that times will vary depending on your oven.
17. When the puddings have risen and are now golden brown remove from the oven.

milk, eggs, egg white, english mustard, flour, salt, sunflower oil

Taken from cookpad.com/us/recipes/358476-mustard-yorkshire-pudding (may not work)