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!
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.