Mini beef Yorkshire puddings

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Mini Yorkshire puddings Easy Food
Makes 12
Vegetable oil, for cooking
1 egg
85g plain flour
50ml milk
2 tbsp water

For the horseradish cream:
200ml crème fraîche
2 tbsp fresh horseradish
Salt and black pepper

For the filling:
2 beef fillets, (each 3.5cm-thick)
Chives, chopped

  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.

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!