Mini Yorkshire Pudding with Roast Beef
- Level: Advanced
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 263
- Total Fat
- 10
- Saturated Fat
- 5
- Carbohydrates
- 28
- Dietary Fiber
- 1
- Sugar
- 4
- Protein
- 13
- Cholesterol
- 105
- Sodium
- 246
- Total: 2 hr
- Prep: 20 min
- Inactive: 1 hr 10 min
- Cook: 30 min
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.