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Mini Yorkshire Pudding with Roast Beef Recipe

Mini Yorkshire Pudding with Roast Beef

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Average Rating:

Total Reviews: 10

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  • 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.

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  • 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.

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  • 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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  • on December 20, 2009

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    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.

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  • on April 04, 2009

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    I had never attempted Yorkshire oudding before and don't recall ever having it.
    I saw the show a while back and thought it looked interesting. This recipe went so easily, I couldn't beleive it. In the show it showed oil but in the directions it mentioned butter so I went with butter. Plus I was concerned about the smoke point of the oil. I just put a little piece of butter in each of the tins (about half the size of a the pre packaged pads you get with rolls in resteraunts. I think the cook time might be a few minutes long and next time might peek after 25 minutes. All in all, I was very happy with the results and think this would make a great hor dourve.

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  • on December 28, 2008

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    I am a good home cook no pro by any means but this was flustrating. I too saw the show and thought "what a way to put a new spin on sandwiches from leftovers". I tried the oil method with regular size muffin tins. They looked great when they came out of the oven. Could not for the life of me get them out of the pan without destroying them. Yes the oil was bubbling hot when I put the dought in. The oilly smoke they put in the air was not something I appriciated either. The family loved them and have asked for them again but I want them to come out of the tins too. Any ideas please.

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  • on December 25, 2008

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    Please give directions as shown on TV...I agree with the person who commented re biubbling oil vs. greased tins, as well as the size of tins and the timing of the resting batter and whisking procedure prior to pouring batter into tins.
    Hey, he did such a great job of demonstrating this recipe...why not give the directions and instructions as shown on TV?

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  • on December 20, 2008

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    Savory, Savory Savory -

    With small tins, 30 mins baking was a bit much. Try 25 minutes next time.

    Also - used Horseradish Cream Sauce rather than horseradish for phenominal results. (3 T sour cream, 1 t horseradish, 3/4 t vinegar...or thereabouts!

    Excellent recipe

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  • on December 14, 2008

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    I agree with the previous post it is not what was on the show yesterday. It says to rest the batter for 1 hour but on the show it was only 10 minutes they also whisked it again before putting it in the muffin tins and remember they used mini and regular tins.

    Being a Brit living in the USA I have made Yorkshire puddings many times before but liked what i saw yesterday. i will use the vegetable oil to-night and hopefully they will turn out fine. So come on Food TV if you're going to show us one way on television and then give a totally different way to do it from the recipe it's very confusing for those who have never made them before.

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  • on December 10, 2008

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    The recipe given here, is not exactly what was shown on the show on tv, In the show oil was poured into each muffin cup to cover the bottom then heated til bubbly, the batter was then spooned to 1/2 the way up.
    I says in this recipes to merely grease pans, which not sure if that would be the same as the oil technique which was shown on the program, but figured I'd mention it, Also the level of difficulty says it is difficult, and in my opion this couldn't be simpler to make, it is just a bit time consumeing, but I would try this recipe on more than one occasion. I wouldn't recommend children or teens to try this without adult supervison. I thought this was a great recipe, and thanks for sharing this.

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