Mini Yorkshire Puddings with Roast Beef and Horseradish

Mini Yorkshire Puddings with Roast Beef and Horseradish

I ate an un-ladylike number of these precious appetizers from my Downton Abbey Party Menu. Darling and delicious, you CAN have it all with these tiny, appetizer-sized Yorkshire puddings!  Perfect little puffs of Yorkshire Pudding baked in a mini muffin pan, filled with rare beef and a zing of horseradish. So very, very worth it.

Mini Yorkshire Puddings with Roast Beef and Horseradish

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Mini Yorkshire Puddings with Roast Beef and Horseradish

Makes about 24. Adapted from Danny Boome.

  • 1 cup flour
  • 1/4 teaspoon salt
  • 1 egg + 1 egg yolk
  • 1 cup warm milk
  • 1 tablespoon butter, melted, plus more for greasing pans (or beef drippings if you have them)
  • about 1/4 pound good quality sliced roast beef, or sliced rare beef
  • horseradish
  • micro greens for garnish

Combine flour and salt in a large bowl and set aside. Beat eggs, milk, and butter in a separate bowl until well combined. Pour slowly into flour mixture while whisking, whisk until smooth. Cover with plastic wrap and allow to rest about 30 minutes.

Heat oven to 400 degrees. Place mini muffin pan (24 mini muffins) in oven to heat.

Once fully heated, carefully remove pan from oven and quickly brush each well with melted butter (or beef drippings). Fill about halfway with batter. Return to oven and bake for about 25 minutes, until well puffed and golden.

Top each pudding with a thin slice of beef and a tab of horseradish. Garnish with micro greens if desired. Serve warm.

 

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