Makes 24
Ingredients:
Yorkshire Puddings
- 100g plain flour
- 1 large egg
- Salt and pepper
- 125ml full fat milk
- A little sunflower oil
Filling
- 250g lean steak
- Salt and pepper
- 2 tbsp crème fraîche
- 4 tsp ready-made horseradish sauce
- Watercress, to garnish
Instructions:
- Sift the flour into a large mixing bowl; make a well in the middle. Add the egg and season with salt and pepper. Lightly whisk until the egg is just broken up; gradually add the milk, stirring continuously, incorporating the flour. Whisk, adding milk as needed, until the consistency of double cream. Pour into a jug, cover and set aside for 30 minutes.
- Preheat the oven to 220°C/425°F.
- Season the steak with salt and pepper. Place a griddle pan over a high heat and cook the steak for 3-4 minutes on each side; allow a little longer if preferred. Remove from the pan and set aside.
- Pour ¼ to ½ tsp sunflower oil into the wells of the Mini Morsel Tin; place the tin into the oven for 5 minutes.
- To cook the Yorkshire puddings, remove the tin from the oven and immediately pour in the batter, filling the wells ½ full. Return the tin to the oven; cook for 8-10 minutes until well risen and golden brown.
- Remove the Yorkshire puddings from the tin and place onto kitchen roll.
- Mix together the crème fraîche and horseradish sauce. Thinly slice the steak and divide between the Yorkshire puddings. Top each with a little of the crème fraîche mixture and a tiny sprig of watercress. Serve immediately.
- Recipe by kind permission of Lakeland