Mini Yorkshire puddings with roast beef and horseradish cream

David and John Brooks dish up these dinky little Yorkshire puddings, perfect for a drinks party
Mini Yorkshire puddings with roast beef and horseradish cream
  • Rating:
  • Serves: 12
  • Cook Time:
  • Prep Time: 20 minutes
  • Effort: medium


For the batter

  • 2 eggs
  • 1 pinches salt
  • 200 ml milk
  • 75 g plain flour
  • 1/4 tsp Marmite, or to taste

For the topping

  • 250 g carrots
  • 700 g topside of beef
  • sunflower oil, for frying

To serve

  • creamed horseradish
  • 1 bunches watercress

Tips and Suggestions

Try using a lower fat milk such as 1% fat or skimmed milk. For more information on healthier eating see


1. For the batter: Beat the eggs and salt together in a mixing bowl, add half the milk and mix in the flour using a balloon whisk, until thick and lump free. Whisk in the Marmite and the remainder of the milk, transfer to a jug, then leave to rest.

2. For the topping: Cook the carrots in boiling salted water for 5 minutes, drain and leave to cool.

3. Preheat the oven to 190C/gas 5. Heat 1 tablespoon of oil in a roasting tin on the hob. Season the beef, then fry in the oil on a high heat, turning regularly until the outside is well browned. Transfer to the oven and roast for 25 minutes for meat which is rare or 40 minutes for medium, then set aside to rest.

4. Increase the oven to 220C/gas 7 and pour a few drops of oil into each hole of a 12-hole muffin tin and heat in the oven for 5 minutes, until the oil begins to shimmer. Working quickly, remove the tin from the oven and divide the batter between the holes, then bake immediately for 12-15 minutes until the puddings have puffed up and are golden brown.

5. Slice the beef thinly, then fold each slice and nestle them in the dips of the Yorkshire puddings. Garnish with a couple of carrot batons, add a little heap of creamed horseradish, then finish with a few leaves of watercress.

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