There is nothing more classically British than a Yorkshire pud! These are bite-sized but the creamed horseradish and peppery watercress topping packs a big punch. For a vegetarian alternative, you could substitute the toppings for chopped roasted peppers with a sprinkle of feta.
Vegetable oil, for oiling the pan
40 g/generous ¼ cup plain/all-purpose flour
½ teaspoon fine salt
½ teaspoon freshly ground black pepper, plus extra to serve
1 egg, beaten
50 ml/3½ tablespoons whole milk
4 tablespoons crème fraîche
2 tablespoons creamed horseradish (or to taste)
2–3 large slices leftover roast beef (or from a deli)
Small handful watercress sprigs
12-hole non-stick mini muffin pan
Preheat the oven to 220°C/fan 200°C (425°F) Gas 7.
Pour ½ teaspoon of vegetable oil into each of the 12 holes in the muffin pan and place in the hot oven for 5 minutes to heat up.
Sift the flour, salt and pepper into a bowl and stir together. Make a well in the center and crack the egg into the well. Beat in the egg with a whisk, gradually incorporating the flour until smooth. Gradually add the milk and whisk in until the batter has no lumps and all the milk has been incorporated.
Carefully retrieve the muffin pan with the hot oil from the oven and divide the batter between each hole, approx. 3 teaspoons into each. Cook in the preheated oven for 15 minutes until the Yorkshire puddings have risen well and are golden. Transfer to a cooling rack to cool.
For the horseradish cream, mix the crème fraîche and creamed horseradish together, adding more horseradish to suit your taste. Set aside.
Cut the roast beef into 12 pieces.
To assemble, make a little cut in the top of each Yorkshire pudding and tuck a slice of beef in vertically. Spoon ½-1 teaspoon of the horseradish cream over the top. Garnish each Yorkshire with a watercress sprig and finish with a little freshly ground black pepper. Serve immediately.
This recipe is from Afternoon Tea at the Cutter & Squidge Bakery by Emily & Annabel Lui. To get more great blog posts like this one - direct to your inbox – be sure to sign up to our mailing list here.