| Level: | Advanced |
| Total: | 2 hr |
| Prep: | 20 min |
| Inactive: | 1 hr 10 min |
| Cook: | 30 min |
| Yield: | 6 to 8 servings |
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 3 large eggs, at room temperature
- 2 cups milk, at room temperature
- 2 tablespoons unsalted butter, melted, plus more for greasing
- 1/2 pound thinly sliced roast beef
- 1/4 cup prepared horseradish
- Chives, cut 1-inch long for garnish
Instructions
- Whisk together the flour and salt in a large bowl. In a separate bowl beat together the eggs, milk and butter. Make a well in the flour and whisk in the wet ingredients gradually until fully combined and smooth. Cover the bowl with plastic wrap and allow the batter to rest for 1 hour at room temperature.
- Preheat the oven to 400 degrees F. Grease 3 mini nonstick muffin tins. Place the tins in the oven to heat up for at least 10 minutes. Give the batter a quick stir and pour it into each muffin cup filling halfway leaving room for them to rise.
- Place in the oven and do not open for 30 minutes. They should rise after 30 minutes and be golden all over. Remove from oven. Top with a thin slice of roast beef and a small dollop of horseradish on each pudding. Garnish with sprig of chive. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 263 |
| Total Fat | 10 g |
| Saturated Fat | 5 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 1 g |
| Sugar | 4 g |
| Protein | 13 g |
| Cholesterol | 105 mg |
| Sodium | 246 mg |
Reviews
Made this for a New Year’s Eve party with leftover prime rib. So easy, yet it looks like you slaved over it for hours. Made about 22 in regular muffin pans. Absolutely delicious-everyone raved!
Made this on Christmas Day and my husband could not stop complimenting me!! He loved them!!! The whole family loved them!! Excellent Receipe!!! This replaces my moms receipe from the old days!!!! Yorkshire Pudding is a year round favorite now!!!!
These are so cool! And talk about impressive?!!! I take the easy way out, and buy Boar’s Head roast beast, and stuff each popover with 2-3 slices, and serve horseraddish sauce. The cranberry horseraddish is yummy with this, too. My family is blown away when I present these. I have served these for Christmas, and they were just perfect — added an English touch, sort of special.
These were easy to make, and were enjoyed by my husband and his friends for “Football Sunday”. Line the oven with foil, or a disposible liner to avoid spalhing of the oil. The puddings puffed nicely, but taste best hot out of the oven.
Just made these Christmas Eve and they were a BIG hit. My company nicknamed these “Roast Beef Cupcakes”!! Watched the TV show again to try and get better directions but still didn’t have all the info. Biggest thing I picked up from the show was to fill the first line in the cups with oil and tilt it downwards for an even fill in every hole.
Wanted to make about 48 minis so I doubled the batch…didn’t need to do that, as I think one recipe would have been enough, Baked for 20 maybe 25 minutes. Made a horseradish cream with about 1/2 cup sour cream and a generous tablespoon or more of horseradish. Used about 1 1/2 pounds good deli sliced roast beef.
Very impressive hors d’oeuvres. Yes, not “authentic” in that it doesn’t use roast beef drippings, but good nonetheless. Will definitely make again.
Having come from a family born and raised in the UK, I can tell you this recipe is not authentic. For any Yorkshire Pudding the key ingredient is the beef drippings from the roast beef – not oil! Usually the liquid mixture contains both milk and water along with the eggs. It is done in a couple of stages before pouring into a bowl which has the heated beef drippings in it. You can make it in muffin pans, but suggest they are larger ones since you don’t want a muffin.
It traditionally puffs up around the edges and is great with the roast and au jus or gravy, if you prefer. It will slowly deflate after out of the oven but is still sensational.
Hope this helps.
It traditionally puffs up around the edges and is great with the roast and au jus or gravy, if you prefer. It will slowly deflate after out of the oven but is still sensational.
Hope this helps.
I had never attempted Yorkshire oudding before and don’t recall ever having it.
I saw the show a while back and thought it looked interesting. This recipe went so easily, I couldn’t beleive it. In the show it showed oil but in the directions it mentioned butter so I went with butter. Plus I was concerned about the smoke point of the oil. I just put a little piece of butter in each of the tins (about half the size of a the pre packaged pads you get with rolls in resteraunts). I think the cook time might be a few minutes long and next time might peek after 25 minutes. All in all, I was very happy with the results and think this would make a great hor dourve.
I saw the show a while back and thought it looked interesting. This recipe went so easily, I couldn’t beleive it. In the show it showed oil but in the directions it mentioned butter so I went with butter. Plus I was concerned about the smoke point of the oil. I just put a little piece of butter in each of the tins (about half the size of a the pre packaged pads you get with rolls in resteraunts). I think the cook time might be a few minutes long and next time might peek after 25 minutes. All in all, I was very happy with the results and think this would make a great hor dourve.
I am a good home cook no pro by any means but this was flustrating. I too saw the show and thought “what a way to put a new spin on sandwiches from leftovers”. I tried the oil method with regular size muffin tins. They looked great when they came out of the oven. Could not for the life of me get them out of the pan without destroying them. Yes the oil was bubbling hot when I put the dought in. The oilly smoke they put in the air was not something I appriciated either. The family loved them and have asked for them again but I want them to come out of the tins too. Any ideas please.
Please give directions as shown on TV…I agree with the person who commented re biubbling oil vs. greased tins, as well as the size of tins and the timing of the resting batter and whisking procedure prior to pouring batter into tins.
Hey, he did such a great job of demonstrating this recipe…why not give the directions and instructions as shown on TV?
Hey, he did such a great job of demonstrating this recipe…why not give the directions and instructions as shown on TV?
Savory, Savory Savory –
With small tins, 30 mins baking was a bit much. Try 25 minutes next time.
Also – used Horseradish Cream Sauce rather than horseradish for phenominal results. (3 T sour cream, 1 t horseradish, 3/4 t vinegar…or thereabouts!)
Excellent recipe