Horseradish yorkshires

Flavour Yorkshire puddings with fresh horseradish for an extra-special side dish. They’re perfect for Christmas dinner or to accompany a Sunday roast

  • Prep:10 mins
    Cook:15 mins
    Makes 18-24
  • Easy

Nutrition per serving

  • kcal 69
  • fat 4g
  • saturates 2g
  • carbs 5g
  • sugars 0g
  • fibre 0.4g
  • protein 2g
  • salt 0.1g


  • 4 eggs
  • 4 tsp English mustard powder
  • 140g plain flour
  • 200ml milk
  • 45g fresh horseradish, peeled and coarsely grated
  • vegetable oil for the tin (or use reserved beef dripping from your roast)


  1. Heat the oven to 230C/210C fan/gas 8. Whisk the eggs, mustard powder and flour together, then gradually whisk in the milk until smooth. Stir in the horseradish.

  2. Drizzle oil into two 12-hole muffin tins until the base of each hole is just coated. Heat in the oven for 5-10 mins, then divide the batter between the holes – it should sizzle and foam at the edges. Bake for 15 mins until risen and golden.

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