Mini Yorkshire Pudding with Roast Beef – a delicious recipe with flour, salt, eggs, milk, unsalted butter, beef. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Whisk together the flour and salt in a large bowl.
2
In a separate bowl beat together the eggs, milk and butter.
3
Make a well in the flour and whisk in the wet ingredients gradually until fully combined and smooth.
4
Cover the bowl with plastic wrap and allow the batter to rest for 1 hour at room temperature.
5
Preheat the oven to 400 degrees F. Grease 3 mini nonstick muffin tins.
6
Place the tins in the oven to heat up for at least 10 minutes.
7
Give the batter a quick stir and pour it into each muffin cup filling halfway leaving room for them to rise.
8
Place in the oven and do not open for 30 minutes.
9
They should rise after 30 minutes and be golden all over.
10
Remove from oven.
11
Top with a thin slice of roast beef and a small dollop of horseradish on each pudding.
12
Garnish with sprig of chive.
13
Serve immediately.
592
kcal
Calories
27
g
Fat
53
g
Carbs
34
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 cups all-purpose flour, 1/2 teaspoon salt, 3 large eggs, at room temperature, 2 cups milk, at room temperature, and more.
Yes, Mini Yorkshire Pudding with 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.
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