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.
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 9 reviews
By TracyLoves2Cook
South Carolina
on February 11, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
These were easy to make, and were enjoyed by my husband and his friends for "Football Sunday". Line the oven with foil, or a disposible liner to avoid spalhing of the oil. The puddings puffed nicely, but taste best hot out of the oven.
By oregonjan
Portland, OR
on December 26, 2009
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Just made these Christmas Eve and they were a BIG hit. My company nicknamed these "Roast Beef Cupcakes"!! Watched the TV show again to try and get better directions but still didn't have all the info. Biggest thing I picked up from the show was to fill the first line in the cups with oil and tilt it downwards for an even fill in every hole.
Wanted to make about 48 minis so I doubled the batch...didn't need to do that, as I think one recipe would have been enough, Baked for 20 maybe 25 minutes. Made a horseradish cream with about 1/2 cup sour cream and a generous tablespoon or more of horseradish. Used about 1 1/2 pounds good deli sliced roast beef.
Very impressive hors d'oeuvres. Yes, not "authentic" in that it doesn't use roast beef drippings, but good nonetheless. Will definitely make again.
By kmontgomery
Montgomery, 39
on December 20, 2009
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Having come from a family born and raised in the UK, I can tell you this recipe is not authentic. For any Yorkshire Pudding the key ingredient is the beef drippings from the roast beef - not oil! Usually the liquid mixture contains both milk and water along with the eggs. It is done in a couple of stages before pouring into a bowl which has the heated beef drippings in it. You can make it in muffin pans, but suggest they are larger ones since you don't want a muffin.
It traditionally puffs up around the edges and is great with the roast and au jus or gravy, if you prefer. It will slowly deflate after out of the oven but is still sensational.
Hope this helps.
Read all 9 reviews