Mini yorkshire puddings with beef, basil and tomato

15 minutes + 30 minutes Serves 24


  • 2 eggs
  • 1 cup milk
  • 1/2 tsp salt
  • 4 heaped Tbsp flour
  • rice bran oil
  • 1/4 cup horseradish cream or sauce
  • basil leaves
  • 200g sirloin steak, cooked to medium rare
  • 12 cherry tomatoes, halved
  • pepper
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1. Make the Yorkshire pudding batter by whisking the eggs, milk and salt in a bowl. Sift in the flour and whisk together gently. Do not over-whisk – any lumps will soften in the resting period. Pour batter into a jug and rest in the fridge for at least 30 minutes to a few hours.

2. When ready to cook, preheat oven to 210°C. Fill a mini muffin tray with 1 tsp oil in each hole. Place in the oven for 4 minutes or until the oil is very hot, almost smoking.

3. Keep the muffin tray on the oven rack (so the oil doesn’t cool). Quickly and carefully pour batter into each hole to half-full, then bake for 8-10 minutes until puffed up and golden.

4. Remove from the oven, turn the puddings out and stand for a few minutes to drain any remaining fat. Set aside until required.

5. To assemble, top each pudding with a smear of horseradish cream, a basil leaf, a slice of rare beef, then a cherry tomato. Season with salt and pepper.

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