📝 About This Recipe
Capture the essence of a traditional British Sunday roast in a single, elegant mouthful. These mini Yorkshire puddings are light, airy, and crisp, serving as the perfect vessel for tender ribbons of roast beef and a zesty horseradish kick. It is a sophisticated reimagining of a rustic classic that brings comfort and luxury to any cocktail party or starter course.
🥗 Ingredients
For the Yorkshire Pudding Batter
- 1 cup All-purpose flour (sifted)
- 3 Large eggs (at room temperature)
- 3/4 cup Whole milk (at room temperature)
- 1/2 teaspoon Kosher salt
- 4 tablespoons Beef drippings or Vegetable oil (for the tin)
The Beef and Toppings
- 1/2 lb Rare Roast Beef (very thinly sliced, high quality)
- 1/2 cup Crème Fraîche
- 2 tablespoons Prepared Horseradish (drained of excess liquid)
- 1 teaspoon Dijon Mustard
- 1 teaspoon Lemon juice (freshly squeezed)
- 1 tablespoon Fresh Chives (finely snipped)
- 1 handful Watercress (small sprigs for garnish)
- 1/2 teaspoon Black pepper (freshly cracked)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the eggs until light and frothy. Sift in the flour and salt.
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2
Gradually whisk in the milk until the batter is completely smooth and has the consistency of heavy cream. Ensure there are no lumps.
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3
Transfer the batter to a jug, cover, and let it rest at room temperature for at least 30-60 minutes. This allows the starch molecules to swell for a better rise.
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4
Preheat your oven to 425°F (220°C). Place a 24-hole mini muffin tin inside the oven to get screaming hot.
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5
While the oven heats, prepare the horseradish cream by mixing the crème fraîche, horseradish, Dijon mustard, and lemon juice in a small bowl. Season with black pepper.
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6
Carefully remove the hot muffin tin from the oven. Quickly add about 1/2 teaspoon of beef drippings or oil into each hole.
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7
Return the tin to the oven for 5 minutes until the oil is shimmering and slightly smoking.
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8
Working very quickly to keep the heat in the tin, pour the rested batter into the holes until each is about 3/4 full. It should sizzle immediately.
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9
Place the tin back in the center of the oven and bake for 12-15 minutes. Do not open the oven door during this time or they will collapse!
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10
Once the puddings are deep golden brown and crisp, remove them from the oven and transfer to a wire rack to cool slightly.
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11
Tear or fold the thin slices of roast beef into ribbons that will fit neatly inside the hollow centers of the puddings.
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12
Top each beef-filled pudding with a small dollop of the horseradish cream and a sprig of watercress.
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13
Finish with a sprinkle of snipped chives and an extra crack of black pepper. Serve immediately while the puddings are still warm.
💡 Chef's Tips
For the highest rise, ensure your eggs and milk are at room temperature before mixing. Resting the batter is non-negotiable; it helps the gluten relax and creates a much lighter texture. Never open the oven door during the first 10 minutes of baking, as the rush of cool air will cause the puddings to deflate. If you can't find beef drippings, use an oil with a high smoke point like grapeseed or vegetable oil; avoid olive oil for this high-heat application. You can make the puddings ahead of time and re-crisp them in a 350°F oven for 3 minutes before filling.
🍽️ Serving Suggestions
Pair with a robust glass of Cabernet Sauvignon or a chilled English Ale. Serve alongside a small ramekin of warm beef au jus for dipping. These are excellent as part of a 'Best of British' platter with mini sausages and scotch eggs. For a festive touch, add a tiny drop of cranberry sauce or caramelized onion jam under the beef. Arrange on a slate board with sprigs of fresh rosemary for a rustic, elegant presentation.