Individual Yorkshire Puddings with Rare Roast Beef

Name: Individual Yorkshire Puddings with Rare Roast Beef
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup plus 2 tablespoons milk; 2 large eggs; 1 large egg yolk; 1 cup all-purpose flour; 1 teaspoon salt; freshly ground black pepper to taste; 3/4 cup vegetable oil; 3/4 cup sour cream; 1 tablespoon plus 1 teaspoon drained bottled horseradish; 1 teaspoon chopped fresh flat-leafed parsley (wash and dry before chopping); 1/2 Pound cooked rare roast beef, slices 3/8 inch thick and slices cut into 1-inch pieces; Garnish: 36 small fresh flat-leafed parsley leaves

Servings: persons

1 cup plus 2 tablespoons milk
2 large eggs
1 large egg yolk
1 cup all-purpose flour
1 teaspoon salt
freshly ground black pepper to taste
3/4 cup vegetable oil
3/4 cup sour cream
1 tablespoon plus 1 teaspoon drained bottled horseradish
1 teaspoon chopped fresh flat-leafed parsley (wash and dry before chopping)
1/2 Pound cooked rare roast beef, slices 3/8 inch thick and slices cut into 1-inch pieces
Garnish: 36 small fresh flat-leafed parsley leaves

1
In a blender blend batter ingredients until smooth and transfer to a bowl.
2
Let batter stand, covered, 1 hour.
3
Preheat oven to 425F.
4
Put 2 mini-muffin pans on 1 baking sheet and put remaining pan on another baking sheet.
5
Spoon 1 teaspoon oil into each cup.
6
Put first baking sheet in middle of oven 3 minutes to heat oil in cups.
7
Working quickly, pour 2 teaspoons batter into hot oil in each cup and bake in middle of oven 18 minutes, or until pudding shells are golden and puffed.
8
Remove shells from cups with tongs and cool on racks.
9
Repeat procedure with other baking sheet.
10
Shells may be made 3 days ahead and chilled, covered, or 1 month ahead and frozen in airtight containers.
11
Bring shells to room temperature and recrisp in a 300F.
12
oven 10 minutes.
13
In a small bowl stir together sour cream, horseradish, and parsley and transfer to a small pastry bag fitted with 1/8-inch plain tip.
14
Fold a few beef slices into each shell and pipe 1 teaspoon horseradish cream onto each pudding.
15
Garnish puddings with parsley.

881

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup plus 2 tablespoons milk, 2 large eggs, 1 large egg yolk, 1 cup all-purpose flour, and more.

Yes, Individual Yorkshire Puddings with Rare Roast Beef falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!