Paul Napper, head chef at the Evesham Hotel shares his latest recipe with The Observer.
HORSERADISH YORKSHIRE PUDDINGS
THERE is nothing more dissatisfying to a chef than shop bought Yorkshire puddings, especially when they are so easy to make.
To kick off the New Year I am going to tell you how to make the perfect Sunday roast must have – with a twist of my own!
Ingredients
300ml semi-skimmed milk
½ tsp salt
3 tbsp grated horseradish
2 tbsp beef dripping or vegetable oil
4 eggs (must be room temperature)
250g plain flour
1. Preheat the oven to 220c/gas mark 7.
2. Put the milk, salt and horseradish in a bowl and rest for 15 minutes.
3. Pour the beef dripping or oil into muffin tins and heat until smoking hot.
4. Crack the eggs into the milk mixture and whisk until airy.
5. Sifted the flour into the mixture and whisk again until air bubbles have formed at the top of the batter.
6. Pour the batter into hot tins and cook for 20 minutes, until risen and golden.
The addition of horseradish adds a kick to the puddings and goes perfectly with roast beef.
