Mini yorkshire puddings with beef, basil and tomato

clock 15 minutes + 30 minutes bowl 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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