Baby Yorkshires with lemon horseradish recipe

  • Makes 24 Yorkshire puddings
  • 15mins to prepare and 25mins to cook
  • 59 calories / serving
  • Healthy
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Preheat the oven to gas 6, 220°C, fan 200°C.

In a bowl, combine the flour, mustard powder, herbs and ½tsp salt. Beat the milk into the egg, then gradually pour it into the flour mixture, stirring continuously, until it creates a smooth batter. Transfer to a small jug for easy pouring.

Divide the oil between two 12-hole mini-muffin tins and put them in the oven for 8-10 minutes until sizzling hot. Remove from the oven and carefully pour the batter into the holes to half-way full. Return to the oven and cook for 8-10 minutes, until risen and crisp. Leave to cool.

In a bowl, mix the crème fraîche, horseradish, lemon zest and 1tsp of lemon juice and season. To serve, spoon a little horseradish mix onto each pudding, top with watercress.

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  • Ingredients

  • 60g (2½oz) plain flour
  • ½ tsp mustard powder
  • 1 tsp rosemary, leaves finely chopped
  • 1 tsp thyme, leaves finely chopped
  • 150ml (¼pt) milk
  • 1 large egg
  • 4 tbsp vegetable oil, for greasing
  • 150ml (5fl oz) crème fraîche
  • 2-3 tsp horseradish sauce
  • ½ lemon, zested and juiced
  • watercress to garnish
  • Energy 245kj 59kcal 3%
  • Fat 5g 7%
  • Saturates 2g 10%
  • Sugars 1g 1%
  • Salt 0.5g <1%

of the reference intake
Carbohydrate 2.4g Protein 1g Fibre 0.1g


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