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.
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 MoreI 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 MoreThese 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....
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!
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.
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.
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
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!
When I first took these out of the oven they smelled kind of eggy and I wasn't too sure about the texture but.........Wow!! I have never had Yorkshire pudding before so I can't compare but they are so good! They almost end up like a dumpling, it was amazing that something so good could come from so few ingredients!!
My husband and I love this dish. Thanks to the suggestions of the other reviews, I used half the amount of oil. So far, I've used leftover beef roast and pork roast as filler -- it's worth the smoky oven for the results.
These are well worth the time with a prime rib roast. Makes an awsome presentation and an excellent Christmas dinner.
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
I'm not sure which rock I have been under, but I have never had Yorkshire pudding until now. This was super easy to make and I enjoyed watching them bake and grow. I took the advise of gizzysmom and looked up other recipes for Yorkshire pudding. I found one that only called for 3 eggs, 1 cup of flour, 1 cup of milk and 1 teaspoon of salt. I left the eggs and milk come to room temperature too. (someone advised that was important for them to raise the best)I used a half teaspoon each of oil and butter in the muffin tin and added roast beef and horseradish. They were good my husband even liked them. This did make twice as many as we could eat. I am hoping they will be just as good warmed up tomorrow. -nutcrackernut
I wanted to use leftover, extremely rare primerib in this recipe so I diced the meat first and browned it quickly in a small amount of oil. I cut the recipe in half, using 2 whole eggs and 1 egg white in flour mixture and also didn't feel it was necessary to use an entire tblsp of oil in the muffin cups. Instead of a 12 muffin pan, I used a 6 muffin pan for bigger yorkies. These were baked for about 15 to 20 mins and turned out perfectly delish!
Yorkshire pudding should have a rich beef taste, these were terribly bland, it was way too heavy, use 2-3 eggs, not 5. greasy, way too much oil. grease the muffing cups with Crisco or a little butter. I love Yorkshire pudding, but these were pretty bad. Will not make again.
These sounded like a great idea but were a huge disappointment. The Yorkshire pudding portion of this recipe was the main problem. My usual recipe calls for 2 eggs to 1 cup of flour and 1 cup of milk. These didn't rise well and were more like eggy muffins gone wrong. I made them in order to take a picture but alas they were too ugly to photograph. They didn't rise well and they weren't crispy. Like others have said, it is essential to reduce the amount of oil called for or you risk a fire hazard. At the same time you have to make sure the sides of the cups are greased or they stick. It is a great idea but just didn't work for us.
Fabulous as written. I did not have any au jus, so I just skipped it and they were fine. The only thing that I wish the author included was how many muffin cups to fill with oil. I filled 15 and got 14 baby Yorkies. Brought this to our friends' Easter dinner and it was a hit!
Yorkshire pudding should be light and fluffy. My English grandmother used 3 eggs 1 cup flour 1 cup milk and 1/4 t salt. then everything else is pretty much the same. Hot oil pour in batter, 400 degree oven bake 30 mins. they should rise up like popovers which is basically what they are.
The only change I made was that I did not add much horseradish. Maybe a tbl for the entire batch. I should have added a little more, but not sure I could handle the tsp for each 'cup'. I also made my own au jus from the left over broth I cooked the roast beef in. Only because I had it and did not have a can of au jus already :) Definitely will make this again!
Turned out really well. I used cornstarch instead of flour at 1/2 the amount and they were beautiful. I could had added more beef but other than that they tasted very good.
After reading other reviews I reduced the recipe to 3 eggs, room temp & milk room temp. Cut my leftover 1/2 of prime rib into cubes & divided it between the 6. I used a popover pan and sprayed with canola oil. I fried some bacon & some of the fat from the prime rib, in the air fryer to add a little of the grease to the bottom of the pans and added a little cooked bacon to the top of each one before baking. I used a skewer to pierce them when out of the oven. (Because I do this for popovers to let out the steam, not sure if it was necessary or not.) Used Bisto Gravy because I didn’t have au jus. Made 6 gourmet-looking & tasting servings.
use half as much oil! these were very yummy, wished i had read reviews about using less oil. lesson learned, read reviews. next time i will use half oil and more horseradish
These were great! I used leftover shredded roast from a beef dip and the Yorkshire rose up great around the beef. I made 6 large ones as this was our main course and it took about 25 min at 400. Definitely make this again!
I make it exactly like the recipe calls for. Its become a tradition for my family to have this the day after Christmas. Perfect for that prime rib you have leftover!
My wife loves these little bites of English heaven. Easy to make and the stuffing can be altered to any ones taste.
This is a great idea. I made them with my leftover prime rib. Delicious. I have a couple of suggestions; first let the batter rest, use 1/2 - 1 teaspoon of oil, bake until golden brown, maybe 30 minutes.
I read all reviews and took each one into consideration. I only used 3 eggs and mixed the horseradish with the leftover prime rib I had, also chopped up mushrooms and added a little cheese. I sliced the meat very thin and about 1 inch long. I heated the oven to 450 and they cooked for about 20 minutes probably because I used Texas muffin cups. So they were bigger. I drizzled a little au jus just after I took them out of the pan. Also I used lard. Next time I’ll spray oil on sides after the pan comes out of the oven right before I put in batter, they stuck a little on the side. The results were fantastic and very tasty and easy. I will make this again.
These tasted great! I also cut back on the oil and used three eggs rather than the five called for. I baked them at 425° for 25 minutes. They weren’t picture perfect, but the flavor was awesome! I will definitely make them again! The kitchen smelled heavenly!
