Stainswick Farm - Rape Seed Oil Stainswick Farm Follow us on: twitter Follow us on: Facebook


125g / 4oz sifted plain flour
a pinch of salt
2 medium eggs (preferably free range to get a lovely yellow batter!)
300ml / half pint milk and water mixed
Stainswick Farm Rapeseed Oil
Slices of rare roast beef



1. Make sure the oven is hot - 220C / 475F / Gas Mk 8.
2. Beat the egg and milk into the flour and salt until you have a smooth batter. Beat well and leave to stand.
3. Pour a little rapeseed oil into the bottom of each tin
4. Place in the hot oven to preheat for 5 minutes.
5. Without allowing the oil to cool, pour the batter into the hot tins, half filling the cups.
6. Bake for 12 - 20 minutes - depending on size - until puffed and golden.


Top Tips:

• Instead of adding all milk, do half milk, half water. The water lightens the mix, and they are more crisp.
• Make the mix at least ½ hour in advance – it can be done the day before. This allows time for the flour to absorb the liquid
• The oil should sizzle and start to cook the puddings as soon as the batter mix is dropped into it.

When the mini Yorkshires have cooled, simply put a little horseradish in the bottom of the Yorkshire, add a small piece of rare roast beef and top with a sprinkling of parsley – PERFECT!