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