Allyson Gofton - Yorkshire

Yorkshire Pudding is part and parcel of a classic roast beef meal. Originally these batter was baked in a dish beneath a roast of beef, the flavoursome juices dripping into the pud as the meat cooked. The pud was served to the below stairs staff, while the fine roast of beef when upstairs.

Baked in l muffin tins, the fluffy Yorkshire puds make a great receptacle for nibbles, looking elegant and chic. If you have no time to make this quick recipe, you can buy them frozen.

Recipe:
Mini Yorkshires With Rare Roast Beef
I saw this in one of my favourite British magazines, Good Housekeeping. It's so simple and ideal with a good red wine.


Makes: 24


Ingredients:
1 cup flour
½ teaspoon each salt and pepper
1 teaspoon English mustard
1 egg
1¼ cups milk
¼ cup finely chopped parsley, preferably Italian
Fresh herbs such as rocket and watercress to garnish

Filling:
About 300 grams finely sliced rare roast beef
1 sundried red pepper in oil, drained and finely sliced
1 spring onion, trimmed and shredded
1 tablespoon horseradhish sauce
½ cup sour cream


Method:

1. Sift the flour, salt and pepper into a bowl. Mix together the mustard, egg, milk and parsley and then beat into the flour until you reach a smooth batter. Cover and set aside for about 30 minutes.
2. Brush 24 baby muffin tins with melted butter or oil and preheat for 5 minutes in an oven preheated to 240ºC. Pour in sufficient mixture to come three quarters of the way up each tin.
3. Bake at 220ºC for 15 minutes or until well risen and golden.
4. When cool, hollow out the centre of each Yorkshire and, working from underneath, fill with beef mixture. Garnish with fresh herbs and serve.

Filling:

1. Finely shred the beef and then mix with the red pepper, spring onion, horseradish sauce and sour cream.