Mini Yorkshire Pudding with Roast Beef

Total Time:
2 hr
Prep:
20 min
Inactive:
1 hr 10 min
Cook:
30 min

Yield:
6 to 8 servings
Level:
Advanced

Ingredients
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 3 large eggs, at room temperature
  • 2 cups milk, at room temperature
  • 2 tablespoons unsalted butter, melted, plus more for greasing
  • 1/2 pound thinly sliced roast beef
  • 1/4 cup prepared horseradish
  • Chives, cut 1-inch long for garnish
Directions
  • Whisk together the flour and salt in a large bowl. In a separate bowl beat together the eggs, milk and butter. Make a well in the flour and whisk in the wet ingredients gradually until fully combined and smooth. Cover the bowl with plastic wrap and allow the batter to rest for 1 hour at room temperature.

  • Preheat the oven to 400 degrees F. Grease 3 mini nonstick muffin tins. Place the tins in the oven to heat up for at least 10 minutes. Give the batter a quick stir and pour it into each muffin cup filling halfway leaving room for them to rise.

  • Place in the oven and do not open for 30 minutes. They should rise after 30 minutes and be golden all over. Remove from oven. Top with a thin slice of roast beef and a small dollop of horseradish on each pudding. Garnish with sprig of chive. Serve immediately.


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    This recipe is featured in:

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