Preparation time
30 minutes
Ready in
46 minutes
Baking time: 16 to 18 minutes
Makes
36 mini Yorkshire puddings
Ingredients
- 2 Ontario Eggs
- 1 cup (250 mL) Ontario Milk
- 1/2 tsp (2 mL) salt
- 1 cup (250 mL) all-purpose flour
- 2/3 cup (150 mL) butter, melted
- 1 cup (250 mL) mashed Ontario Potatoes
- 1/3 cup (75 mL) creamy horseradish
- 10 oz (300 g) sliced cooked Ontario Roast Beef (about 2 cups/500 mL)
- 1 can (284 mL) beef gravy
- 1 to 2 Ontario Carrots
- Fresh Ontario Parsley Leaves
Instructions
Spray or lightly oil 36 nonstick mini muffin cups, each about 2-inches (5 cm) across at top rim and 1-1/2 inches (4 cm) at bottom. (If you do not have enough cups, fill cups in one pan and bake one pan at a time.) Place pan on larger baking sheet in case of spills.
In medium bowl, whisk eggs with milk and salt. Whisk in flour. (It doesn’t need to be smooth.) Leave at room temperature.
Place empty pan in 400°F (200°C) oven for 5 minutes. Remove and immediately put a scant teaspoon (5 mL) of melted butter in each muffin cup. Whisk batter and pour just enough into each cup to half fill, about 1 tbsp (15 mL) for each. Return to oven; bake for 16 to 18 minutes, until golden and puffed. Remove to rack to cool or serve warm.
Fill each with rounded teaspoon (5 mL) of mashed potatoes, small dollop of horseradish and piece of roast beef dipped in gravy. Slice carrots into julienne strips and tuck at side of beef. Garnish with parsley leaf.
Tips: Mini Yorkshire Puddings can be made ahead and left at room temperature overnight. Or freeze and then thaw at room temperature. Warm in 350°F (180°C) oven; if desired.
Nutritional Information
1 Mini Pudding
Protein: 4 grams
Fat: 4 grams
Carbohydrate: 4 grams
Calories: 72
Fibre: 0 grams
Sodium: 78 mg