Small Yorkshire Puddings with Roast Beef and Horseradish Cream

Name: Small Yorkshire Puddings with Roast Beef and Horseradish Cream
Prep time: 20 min
Cook time: 15 min
Total time: 30 min
Yield: 12
Cuisine: British, English, Europe
Ingredients: 120 g flour; 1 pinch salt; 100 ml milk; 1 egg; 3 tbsp plant oil (for the molds); 12 slices roast beef (from the butcher, alternatively bresaola); 100 ml whipping cream (whipped); 2 tsp grated horseradish (jarred); parsley (for garnish)

Prep: 20min

| Servings: 12 | Cook: 15min

Little Yorkshire puddings with roast beef and horseradish cream is a recipe featuring fresh ingredients from the beef category. Try this and other recipes from Spoonsparrow!

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Ingredients

120 g flour
1 pinch salt
100 ml milk
1 egg
3 tbsp plant oil (for the molds)
12 slices roast beef (from the butcher, alternatively bresaola)
100 ml whipping cream (whipped)
2 tsp grated horseradish (jarred)
parsley (for garnish)

Instructions

1.
Preheat the oven to 220°C with fan and top heat.
2.
Sift flour into a bowl, add salt. Beat egg with 60 ml water, pour into flour, whisk until smooth, then stir in milk.
3.
Oil the 12 depressions of a pudding tin and place in the oven for about 5 minutes until hot. Remove, divide batter evenly among the cups. Bake on the middle rack for 10-15 minutes until golden brown. Let cool slightly, then fill each with 1 tsp horseradish cream (whipped cream mixed with horseradish). Roll a slice of roast beef and place atop each pudding. Garnish with parsley and serve.