Mini Yorkshire puddings with roast beef and horseradish cream
Method
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To make the Yorkshire puddings, gently add the egg to the flour. Slowly add the water and milk to the mix, stirring continuously to keep it smooth.
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Put a few drops of oil into each small muffin tray and put into a medium hot oven to heat. When the tray is hot, pour 2.5cm/1in of mixture into each space and replace in the oven. Cook for about 8-10 minutes until the mixture has puffed up. Then cool on a cooling rack.
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To make the horseradish cream, simply mix all the ingredients together.
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Cook fillet of beef rare (or more done if you prefer), slice thinly and arrange on the baby Yorkshire puddings. Add a dollop of horseradish cream and decorate with a sprig of flat leaf parsley.
Ingredients
For the Yorkshire puddings
- 1 egg
- 85g/3oz plain flour
- 85ml/3fl oz milk and water mixed
- vegetable oil
For the horseradish cream
- 1 tub crème fraîche
- 2 tbsp fresh horseradish
- salt and pepper
For the filling
- 2-3 beef fillets (depending on size)
- flat leaf parsley, to garnish
Shopping List
Mini Yorkshire puddings with roast beef and horseradish cream
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Tins, packets and jars
Cooking ingredients
Dairy, eggs and chilled
Meat, fish and poultry
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