The classic combination or roast beef and Yorkshire pudding is the perfect light bite with drinks when made up in mini size. We love them for Christmas get togethers, as a posh birthday party treat or even as a light starter
- 1 egg
- 85g plain flour
- 85ml milk and water mixed
- Vegetable oil
- Roast beef cooked rare and thinly sliced
- 2 tablespoons of horseradish sauce
Place the flour in a large bowl, make a well in the flour and add the egg carefully. Slowly add the water and milk mixture stirring to a smooth consistency.
Add a few drops of oil to individual sections of a small muffin tray and heat in oven for 5 minutes.
Pour the mixture into the hot oil about 2.5 cm high and cook for 8-10 minutes until the mixture has risen and is golden brown.
Once cooled spread a helping of horseradish to the base of the pudding and place beef on top.
This is a great way to use up left over roast beef.