Easter Cupcakes
- 20 mins
- 6 portions
- Easy
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Mini Yorkshire Puds with beef & horseradish
Bitesize Yorkies filled with roast beef and horseradish - a delightul canape to accompany your festive drinks!
-
Cook: 12 mins
Prep: 5 mins - 12-16
- Easy
Go back
Mini Yorkshire Puds with beef & horseradish
Bitesize Yorkies filled with roast beef and horseradish - a delightul canape to accompany your festive drinks!
-
Cook: 12 mins
Prep: 5 mins - 12-16
- Easy
Ingredients
| 2-3 slices | cooked roast beef or thin slices steak |
| 100-150g | horseradish |
| Watercress leaves to garnish | |
| Freshly ground black pepper | |
| For the Yorkshire puds: | |
| 125ml | milk |
| a pinch of | salt |
| 3 | medium eggs |
| 50g | cornflour |
| 50g | Juvela Gluten Free White Mix |
Method
- Before you start, preheat the oven to 220°C/200°C Fan/425°F/Gas Mark 7
- Pour a drop of oil into 12-16 holes of a mini muffin tin and pop in the oven for 10minutes whilst you make your batter.
- Make the batter by beating all ingredients together well.
- Pour the batter into a jug and then pour into the mini muffin holes and place back into the oven for 12 minutes until risen and browned (don't be tempted to peek during cooking as opening the oven door will affect the rise).
- Remove from the oven and gently remove puds from the tin. Don't worry if they are not all perfect shapes!
- Fill each pud with a dollop of horseradish, then roll up a piece of beef and press into the middle.
- Add a few leaves of watercress and sprinkle with freshly ground black pepper.
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