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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By Jan Hudgins Clauson
Columbus, GA
on July 16, 2012
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These are so cool! And talk about impressive?!!! I take the easy way out, and buy Boar's Head roast beast, and stuff each popover with 2-3 slices, and serve horseraddish sauce. The cranberry horseraddish is yummy with this, too. My family is blown away when I present these. I have served these for Christmas, and they were just perfect -- added an English touch, sort of special.
By TracyLoves2Cook
South Carolina
on February 11, 2010
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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
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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.
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