Wednesday, November 18, 2009

Mini Yorkshire Puddings

I can't believe we're already 12 weeks into the FNCCC. I think this is probably one of my favorites so far! The chef this week is Danny Boome. I chose to make the Mini Yorkshire Puddings with Roast Beef.

I'll be honest, I can't figure out why these are called "puddings." I suspect it's another case of British vs. American English. Kinda like the word "pants." If you're American you wear your pants proudly, and if you're British you can laugh at all the Americans proudly going on about their underwear! Anyhow, onto the recipe!

Yorkshire Pudding & Roast Beef

Mini Yorkshire Pudding with Roast Beef
Courtesy of Danny Boome

2 cups all-purpose flour
1/2 teaspoon salt
3 large eggs, at room temperature
2 cups milk, at room temperature
2 tablespoons unsalted butter, melted, plus more for greasing (All of the comments on the FN website said to use oil for greasing the muffin tins, so that's what I did)
1/2 pound thinly sliced roast beef
1/4 cup prepared horseradish (I used a 1:1 amount of horseradish and sour cream)
Chives, cut 1-inch long for garnish (I used dried chives in my horseradish sauce)


Whisk together the flour and salt in a large bowl. In a separate bowl beat together the eggs, milk and butter. Make a well in the flour and whisk in the wet ingredients gradually until fully combined and smooth. Cover the bowl with plastic wrap and allow the batter to rest for 1 hour at room temperature.

Preheat the oven to 400 degrees F. Grease (I used about 1/2 tsp of oil in the bottom of each muffin cup) 3 mini nonstick muffin tins. Place the tins in the oven to heat up for at least 10 minutes. Give the batter a quick stir and pour it into each muffin cup filling halfway leaving room for them to rise.

Place in the oven and do not open for 30 minutes (start checking at 20 minutes, the first batch I did was rather well done, even at 25 minutes). They should rise after 30 minutes and be golden all over. Remove from oven. Top with a thin slice of roast beef and a small dollop of horseradish on each pudding (I made a sauce with the sour cream, horseradish and dried chives instead of just plain horseradish). Garnish with sprig of chive. Serve immediately.

The Verdict: I went one step further and made some onion gravy to go along with this. We both thought this was an absolutely fantastic recipe! The serving size says 6-8, but I think you could add some zeros on the ends of those numbers. The batter makes GOBS. I'll probably cut it in thirds next time and still have enough for two days worth. I don't think they'll get as puffy with whole wheat flour, but I think I might try half and half sometime down the line and see how it goes.


Anonymous said...

I thought about making these as well. Another chef, I think the 5 ingredient gal had these Yorkshire puddings also, so intriguing. So is it just more like a muffin or roll?

Susie said...

I never understood what this was! Thanks for the review:-)

SnoWhite said...

you made me chuckle. despite the name... this does look yummy.

Sarah said...

It is a beautiful dish. Back to perfect photography! So the pudding is actually just a popover type pastry? I've never knew what this dish was all about. The onion gravy looks like it would go perfectly. Thanks for participating! Now there's a week off....or a week to work ahead :)

Pigs Do Fly said...

I had never had a yorkshire pudding until last easter. I love them! I've only made them when I make big roasts because my recipe said to use the roast drippings for the grease in the pan. I will have to try this with just oil. Sounds so yummy!

Wizardress said...

I think they do serve them with some type of gravy in some places in the UK, or at least when I had one in Scotland it was served with gravy. Looks yummo

Rebekah said...

Hi Mub!

I went directly to your blog as soon as I finished reading the pizza dough comment you left on mine. :)

I've heard of Yorkshire Pudding but never saw it face-to-face. When I first saw your photo and the title of your post I thought your onion gravy was the pudding! I never would have thought in a million years that Yorkshire Pudding is a type of roll. When I catch up to the Rescue Chef host, I think I will give these a go. I think they'll go along with soup very well!

Can't wait to see what other culinary creations you will make!


Rebekah said...

Hi mug,

Can you tell me what type of oil you used to grease your muffin pans? And what size of muffin pan did you use? I have a 2" and a 3" muffin pan and I was wondering which one I should use if I did this recipe. It appears that the written recipe does not include all the hints and tips from the show, so I am hoping that the "Yorkies" will come out alright! Maybe I will be able to catch it on T.V. beforehand; I do hope so.


lemonologie said...

Yum, that *is* a beautiful looking dish!

Thanks for visiting me on my SITS day!

EffieMcB said...

"Pudding" in British English usually means dessert, but can be any dish consisting of baked, boiled or steamed grain product combined with eggs/butter/fat.

The batter for Yorkshire Pudding is much the same as for popovers or crepes. Although YP is served with meat, some claim to have eaten it with jam or some kind of sweet preserve as a last course, or on its own before the meat - making it a cheap filler. Yorkshire people are known for not wasting money.

Susan said...

they are MUCH better made with drippings from a roast...i was brought up on Yorkshire Puddings and even names my Yorkshire Terrier, Pudding, after them!!

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