Individual Roast Beef Yorkshire Puddings
- 25g (1 oz) beef dripping
- 115g (4 oz) plain flour
- 1 pinch of salt
- 2 eggs, beaten
- 225ml (8 fl oz) milk
- 225g (8 oz) fillet steak
- 115g (4 oz) horseradish sauce
These exquisite Yorkshire Puddings are made in muffin moulds and then topped with thin slices of fillet steak and horseradish sauce. They are quite delicious and can be eaten hot or cold.
Divide the dripping between the muffin moulds. Slide the tray onto the top set of runners in the Roasting Oven and allow them to heat while making the batter.
Put the flour and salt in a bowl. Add the eggs and a little of the milk and, using a balloon whisk, start whisking the egg and milk into the flour. Add more milk to make a smooth batter, the consistency of thick double cream.
2, 3 and 4 oven AGA: Remove the smoking hot moulds from the oven and pour the batter into the moulds. Hang the tray on the second set of runners from the top of the Roasting Oven.
Bake for 20-25 minutes, until risen and golden brown. Remove the puddings from the oven and set aside to cool.
Meanwhile, heat a ridged pan on the floor of the Roasting Oven for 15-20 minutes. When it’s hot, put the pan on the Boiling Plate and cook the fillet steak for 3-4 minutes on each side, depending upon the thickness of the steak. The steak will be at its best if left pink in the middle.
Conventional Cooking: For the Yorkshire Puddings, heat the fat in the oven until smoking, then add the batter and cook at 220C (425F), 200C Fan Oven, Gas Mark 7 for 15 minutes. Cook the steak in a ridged grill pan on the hob.
Remove the meat from the pan and leave to rest for 5 minutes before slicing very thinly.
Place the puddings on a serving plate and spoon the horseradish sauce on to each one and top with strips of beef.