Yorkshire pudding and roast beef

Name: Yorkshire pudding and roast beef
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 20
Cuisine: British
Ingredients: 115g plain flour; 2 RSPCA Assured labelled eggs; 145ml milk; 400g RSPCA Assured rump steak; 2 tbps mixed peppercorns, crushed; 3 tbsp olive oil; 2 tbsp horseradish sauce; Parsley, to garnish

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Ingredients

The Yorkshire puddings could be made in advance and filled just before serving. For an alternative, add half a cooked chipolata to the Yorkshire before cooking - voila - a mini toad in the hole!

115g plain flour
2 RSPCA Assured labelled eggs
145ml milk
400g RSPCA Assured rump steak
2 tbps mixed peppercorns, crushed
3 tbsp olive oil
2 tbsp horseradish sauce
Parsley, to garnish

Method

Preheat the oven to 200ºC/Fan 180ºC/ 400F / Mark 6.
You will also need a 20 hole mini muffin tray (the hole measuring about 3cm).
Sift the flour into a large bowl. Add the eggs & stir until combined. Add the milk & beat into a batter. Cover & leave to stand for 30 minutes.
Sprinkle the peppercorns onto a clean chopping board & press the rump in the peppercorn. Place the whole rump on a baking sheet & drizzle with 1 tbsp oil.
Roast for 15 minutes for medium rare. Remove & cover in foil to rest.
Place the muffin tray on a baking tray & pour 1/4 tsp of oil into each of the muffin holes. Place in the oven for 5 minutes. Remove from the oven & immediately pour approx 1 tsp of the batter into each hole. Bake for 12 minute until puffed & golden brown.
Meanwhile slice the beef very thinly. Remove the Yorkshire puddings from the tins. Top with the steak & spoon over the horseradish sauce and garnish with parsley.