This is my take on a favorite pub appetizer: mini Yorkshire puddings stuffed with roast beef and horseradish. They are delicious served hot with au jus. Or leave them unstuffed and serve as traditional Yorkshire pudding.

Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk the eggs, milk, flour, and salt together in a mixing bowl until the mixture is smooth and glistening. Set aside to rest for 20 minutes.

    Advertisement
  • Preheat oven to 400 degrees F (200 degrees C).

  • Meanwhile, place 1 tablespoon oil in each cup of a muffin pan. Place the pan in the oven while the batter is resting.

  • Whisk the batter briefly. Remove the pan from the oven, and immediately fill each cup 3/4 full with batter. The oil should be sufficiently hot so the batter sizzles and begins cooking. Spoon about 1 teaspoon roast beef and 1 teaspoon of horseradish into the center of each cup.

  • Immediately return pan to the oven, and bake until puffed and golden, about 12 minutes. Remove Yorkshire puddings from the pan and drain on a plate lined with paper towels. Serve hot with prepared au jus.

Nutrition Facts

214.4 calories; 6.3 g protein; 10.2 g carbohydrates; 74.4 mg cholesterol; 349.3 mg sodium. Full Nutrition

Reviews (29)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/29/2008
These tasted GREAT and everyone loved them! The only thing i have to say - BE CAREFUL! The oil overflowed into the oven so we pulled them out a few min early which was fine for the yorkies but the next time i turned on the oven the entire inside went up in flames.... So I definitely would like to recommend this recipe just maybe use a little less oil.... Read More
(24)

Most helpful critical review

Rating: 1 stars
06/14/2010
I strongly recommend finding a yorkshire pud recipe that uses less eggs and lets the batter rest long enough for the flour to blend better with the liquids. Way too eggy Read More
(5)
30 Ratings
  • 5 star values: 17
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
01/29/2008
These tasted GREAT and everyone loved them! The only thing i have to say - BE CAREFUL! The oil overflowed into the oven so we pulled them out a few min early which was fine for the yorkies but the next time i turned on the oven the entire inside went up in flames.... So I definitely would like to recommend this recipe just maybe use a little less oil.... Read More
(24)
Rating: 5 stars
01/29/2008
These tasted GREAT and everyone loved them! The only thing i have to say - BE CAREFUL! The oil overflowed into the oven so we pulled them out a few min early which was fine for the yorkies but the next time i turned on the oven the entire inside went up in flames.... So I definitely would like to recommend this recipe just maybe use a little less oil.... Read More
(24)
Rating: 4 stars
10/02/2008
This was great! I used leftover pot roast and it worked wonderfully. It did take significantly longer than 12 minutes to brown though and I agree with the other reviewer about using a little less oil. Aside from that four thumbs up -- my husband and I both enjoyed our meal. Read More
(13)
Advertisement
Rating: 5 stars
10/16/2008
This was a great recipe! I followed the other reviews and only used 1/2tbsp of oil in each cup. The oil didn't overflow this way. It was very yummy! Read More
(12)
Rating: 4 stars
12/26/2008
pretty decent recipe I used the 1/2 tbsp as well and got 3 rounds with out adding any more oil. I didn't have any roast beef so I just baked a steak in some spices and red wine and then cut it into small pieces and added a bit of horse radish cream and others I added some grainy mustard. Both were delious. Read More
(6)
Rating: 4 stars
03/10/2014
I made this with about 2 cups of thinly sliced left over roast beef. I added about 4 teaspoons of horseradish to the beef and tossed it all together to lightly coat the roast beef. I also had some left over onion gravy from Sunday dinner that I used on top of the cooked Yorkies. I used my own Yorkshire pudding recipe (1/2 cup milk 1/2 cup flour pinch of salt and 2 large eggs) which fills exactly one 12-hole muffin tin to my desired amount. I put the batter in the fridge for about 20 mins. I did not use oil - instead I lightly greased the whole tin with lard (using wax paper). I preheated the oven to 450 F and stuck the muffin tin in there for about 10 minutes. Right out of the oven I evenly distrubted all of my batter in the 12 holes of the tin then evenly distributed all of the beef/horseradish mixture in the 12 holes. I baked it for about 15 minutes (until about 2" higher than the top of the tin and the tips were heavily browned). Then topped the Yorkshire puddings with my leftover onion gravy. A hit! Thanks for a great idea / base recipe! Read More
(6)
Advertisement
Rating: 5 stars
01/03/2011
I was looking for a way to eat up some of our leftover Christmas prime rib and this recipe was PERFECT!!! I made 6 since I wasn't sure my little ones would like them but they did too! My only pointer would be to put the muffin tin on top of a jellyroll pan because some of the oil spilled over. Thank you for sharing this recipe! Will make again and again! Read More
(5)
Rating: 1 stars
06/14/2010
I strongly recommend finding a yorkshire pud recipe that uses less eggs and lets the batter rest long enough for the flour to blend better with the liquids. Way too eggy Read More
(5)
Rating: 5 stars
12/29/2008
These are well worth the time with a prime rib roast. Makes an awsome presentation and an excellent Christmas dinner. Read More
(4)
Rating: 4 stars
05/04/2009
Easy easy recipe! I wanted something a little different and didn't have the time to create my own recipe - this fit the bill perfectly and saved me alot of time Read More
(3)