Rating: 4.5 stars 4.2
32 Ratings
  • 5 star values: 18
  • 4 star values: 9
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 2

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.

Recipe Summary

prep:
15 mins
cook:
12 mins
additional:
20 mins
total:
47 mins
Servings:
12
Yield:
12 servings
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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.

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  • 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 calories; protein 6.3g; carbohydrates 10.2g; fat 16.7g; cholesterol 74.4mg; sodium 349.3mg. Full Nutrition
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