Yorkshire Puddings with Gravadlax and Mustard & Dill Sauce


Makes 10-12


  • 8 tablespoons plain flour
  • pinch of salt
  • 2 eggs, beaten
  • 8 tablespoons cold water
  • 8 tablespoons cold mik
  • 1 x 140g pack of Marks & Spencer Scottish Salmon Gravadlax with Mustard & Dill Sauce


  1. Sieve the flour into a bowl and add a pinch of salt.
  2. Mix the beaten eggs, cold water and cold milk into a jug. 
  3. Slowly add the wet mixture to the flour and salt, mixing continually with a wooden spoon, until a smooth runny batter is obtained. 
  4. Leave the mixture to stand at room temperature for 1 hour.
  5. Meanwhile, heat the oven to 230oC / fan 210oc / gas mark .
  6. Add half a teaspoon of oil to each section of a muffin tin, and place in oven to heat.
  7. When the oil is smoking hot, pour the Yorkshire pudding mixture into each section of the tin.
  8. Cook got 15-20 minutes if making canapes, or 30-35 minutes if making large puddings.
  9. Once cooked, remove from oven, and once cooled add mustard and dill sauce to each pudding and stuff with pieces of Gravadlax.