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    Mini Yorkshire Puddings with Roast Beef and Horseradish

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    Mini Yorkshire Puddings with Roast Beef and Horseradish

    • Preparation time: 15 minutes, plus resting
    • Cooking time: 20 minutes to 30 minutes
    • Total time: 1 hour 5 minutes to 1 hour 15 minutes 60 minutes 15 minutes

    Makes: 36


    • 3 tbsp creamed horseradish
    • 3 tbsp crème fraîche
    • 36 small, thin slices roast beef or 1 large sirloin steak Yorkshire Puddings
    • 125g plain flour
    • ½ level tsp salt
    • 2 eggs, plus 1 egg yolk
    • 150ml milk
    • 150ml water
    • 2 tbsp olive oil


    1. Preheat the oven to 220°C, gas mark 7.
    2. To make the puddings, put all the ingredients except the oil in a food processor and pulse until you have a smooth batter. Let the batter rest for at least half an hour.
    3. Preheat a 12-hole mini muffin tin, with a little olive oil in each cup, for at least 5 minutes. (You'll need to bake the puddings in batches.) Pour the batter into the hot tin, filling each cup half-full, return it to the oven and bake for 10-12 minutes, until puffed up and golden brown.
    4. Meanwhile, if you're using steak, heat a griddle pan over a high heat. Add the steak and sear it for 4 minutes each side. Leave to rest for 4 minutes, then slice thinly.
    5. Mix the horseradish and crème fraîche. Serve the hot Yorkshire puddings filled with a curl of roast beef or steak and a dollop of horseradish cream. Garnish with black pepper.

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