Makes 12
adjust servings:

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For the horseradish cream:

For the filling:

  1. Preheat the oven to 230˚C/210˚C fan/gas mark 8. Drizzle a little oil into the cups of a 12-hole muffin tray. Place the tray in the oven to heat.
  2. Whisk together the egg, flour, milk and water until smooth.
  3. When the tray is hot, carefully divide the batter among the cups. Cook in the oven for 8-10 minutes until the mixture has puffed. Leave to cool.
  4. Meanwhile, heat some oil in a heavy frying pan over a high heat. Season the beef well with salt and pepper, then cook for 3-4 minutes per side for medium-rare. Remove from the heat, cover with foil and leave to rest for 10 minutes.
  5. Mix together the ingredients for the horseradish cream.
  6. To assemble, slice the steak into thin strips and add one to each pudding. Top with a dollop of horseradish cream and a few chopped chives.

Nutrition Facts

Per serving:150kcals, 9.5g fat (3.4g saturated), 6.6g carbs, 0g sugars, 9.4g protein, 0g fibre, 0.05g sodium

Top tip:
Alternatively, you can use leftover roast beef from a Sunday roast!

BeefDinnerLow sugarLow-fatSpecial OccasionsLeftoversAfternoon teaSunday roastDinner partyMake it Healthy

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