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    Rachel Allen's Mini yorkshire puddings

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    Rachel Allen's Mini yorkshire puddings

    Great British grub - but in dainty party-sized form.

    • Preparation time: 10 minutes
    • Cooking time: 25 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 24


    75g strong white flour, sifted
    150ml full cream milk
    2 eggs, 1 separated
    200g sirloin steak
    1 tbsp olive oil
    60ml vegetable oil
    4 tbsp onion jam, see Rachel Allen's onion jam recipe
    24 rocket leaves (approx 20g)


    1. Preheat the oven to 200c, gas mark 6. In a bowl, put the flour, milk, 1 egg and 1 yolk; season with salt (keep the egg white for another time). Whisk together, add 150ml water and whisk again until smooth. Pour into a jug and set aside.
    2. Meanwhile, place a griddle pan on a high heat. Drizzle the steak with olive oil; season generously on both sides. Once the pan is smoking hot, put in the steak and cook for 2–4 minutes on each side. Remove the steak from the pan, cover it with foil and leave to rest for 15 minutes.
    3. Put ½ tsp vegetable oil in each hole of a 24-hole mini-muffin tin. Put it in the oven for about 5 minutes until the oil is just smoking. Remove from the oven and quickly fill each hole about two-thirds full with the batter, then return to the oven and cook for 18–20 minutes or until risen.
    4. While the yorkshire puddings cook, remove any excess fat from the steak and cut it into 24 x 5mm slices.
    5. As soon as the puddings are cooked, take them out of the oven and transfer them onto a large serving plate.
    6. To serve, add a generous ½ tsp onion jam and a slice of steak to each and decorate with a rocket leaf.

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    Drinks recommendation

    Party Wines - Red Siciliano Wild Cat Nero d’Avola 2008 Sicily, Italy. Bin 431196
    White Domäne Wachau, Terraces, Grüner Veltliner 2009 Austria. Bin 396509
    Fizz SanLeo Prosecco NV Italy. Bin 611725


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