Not-So-Traditional Yorkshire Puddings
Yorkshire puddings are definitely a must-have to accompany any Christmas dinner, and whilst shop bought varieties are highly convenient, homemade still wins everytime. Frozen packs taste great, but you can't beat the satisfaction and taste of your own - if you've mastered the recipe that is!
The trick is to get the oil in the yorkshire pudding tray very hot before pouring in the batter, otherwise they might just look a little limp. A great, and unexpected addition to this roast dinner favourite is a spoonfull of mustard and a few drops of highly concentracted Spice Drops. Here we've used a few drops of lovage and some chilli, it adds a subtle but you-know-it's there kind of kick. Lovage is a member of the parsley family and a tasty addition to this recipe, plus it's meant to be helpful for circulation and stomach upsets!
Preparation time: 5 mins. Cooking time: 30 mins
- 100g plain flour
- 3 free-range eggs
- 175ml whole milk
- 1tsp salt
- 4tbsp vegetable oil
- 1tbsp wholegrain mustard
- 4 drops of Lovage Spice Drop
- 2 drops of Chilli Spice Drops
- 2 tbsp of fresh coriander, chopped
- Heat oven to 230C
- Into each hole of a Yorkshire pudding tray add ¼ teaspoon oil and place into the oven to heat
- For the batter add 100g plain flour into a bowl and beat in three eggs until smooth. Gradually add the milk and carry on beating until the mix is without any lumps
- Season with salt and also add the wholegrain mustard along with the Lovage Spice Drops
- Add the chopped coriander leaves
- Pour the batter into a jug and keep it ready to pour into the heated tray
- Remove the hot tray from the oven
- Carefully and evenly pour the batter into the holes filling about ½ the hole
- Place the tray back in the oven and leave it in for 20-25 mins until the puddings have puffed up and browned. Serve them immediately or cool them and freeze for up to 1 month
mouth-watering to share?