ميني يوركشاير بودينغ مع لحم البقر المشوي

Ingredients

• 1For the Yorkshire Pudding Batter: 100g (¾ cup) plain flour
• 23 large eggs
• 3300ml (1¼ cups) whole milk
• 4Pinch of salt
• 52–3 tbsp beef dripping or vegetable oil (for the tins)
• 6For the Roast Beef Filling: 300–400g (12–14 oz) thinly sliced roast beef (leftover or deli-sliced)
• 7150ml (⅔ cup) double or whipping cream
• 82–3 tbsp prepared horseradish sauce (or freshly grated horseradish)
• 91 tsp Dijon mustard
• 10Salt and white pepper
• 11Fresh chives or watercress to garnish

Instructions

1. 1Make the batter: Sift the flour into a bowl with a pinch of salt. Make a well in the centre, add the eggs and whisk together. Gradually add the milk, whisking until you have a smooth batter. Rest for 30 minutes.
2. 2Preheat the oven to 220°C / 425°F (fan 200°C). Place a tiny amount of oil or dripping in each hole of a mini muffin tin (24 holes). Heat in the oven for 10 minutes until smoking hot.
3. 3Pour the batter quickly into the hot tins, filling each hole about two-thirds full. Bake for 15–18 minutes until golden, risen, and crispy. Do not open the oven while they bake.
4. 4Make the horseradish cream: Whip the double cream to soft peaks. Fold in the horseradish sauce and Dijon mustard. Season with salt and white pepper to taste.
5. 5Slice the roast beef into strips or small pieces. Season lightly.
6. 6Assemble: Place a small spoonful of horseradish cream into each cooled (or slightly warm) Yorkshire pudding. Top with a folded piece of roast beef. Garnish with a snippet of chive or sprig of watercress.
7. 7Tip: Serve immediately once assembled — the puddings soften quickly once filled.