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Mini Yorkshire Puddings with Roast Beef and Quick Caramelized Onions

 


Method 1

Ingredients

Vegetable oil

3/4 cup whole milk  

2 large eggs  

2/3 cup all-purpose flour  

Kosher salt and freshly ground black pepper  

1 yellow onion, thinly sliced  

1/4 teaspoon granulated sugar  

8 ounces thinly sliced roast beef  

2 tablespoons prepared horseradish sauce  

1 tablespoon chopped fresh chives, for garnish 

Preheat the oven to 400 degrees F. Place a 24-cup mini muffin tin on a rimmed baking sheet. Add enough vegetable oil to each muffin cup to coat the bottom. Transfer to the oven so it gets hot as the oven preheats.

Whisk together the milk and eggs in a large liquid measuring cup. Next add the flour, 1/4 teaspoon salt and 1/4 teaspoon pepper and whisk to combine. Set aside. 

Heat a saute pan over medium-high heat. Add 1 tablespoon of vegetable oil and the onions. Cook, stirring frequently, until the onions begin to soften. Stir in the sugar and 1/4 teaspoon salt. Continue cooking until the onions are slightly browned and softened, about 10 minutes. Turn the heat off and set aside.  

Carefully remove the hot pans from the oven. Add the batter to the muffin cups, filling each about three-quarters full. Bake until the puddings are puffed and golden brown, about 20 minutes; do not open the oven before the 20 minutes are up or the puddings could collapse.  

Transfer the Yorkshire puddings to a serving platter. Top each with some of the caramelized onions. Slice or tear the roast beef slices in half or in thirds and arrange the pieces on top of the onions. Top each with about 1/4 teaspoon of the horseradish sauce and sprinkle with the chopped chives. 

Method 2

Ingredients

Yorkshire Puddings

1 cup (120 g) all-purpose flour

1 cup (240 ml) milk

2 large eggs

½ tsp salt

¼ tsp black pepper (optional)

Beef drippings or vegetable oil (for the pan)

Quick Caramelized Onions

2 medium onions, thinly sliced

1 tbsp olive oil or butter

1 tsp sugar (optional, speeds caramelization)

1 tbsp balsamic vinegar or Worcestershire sauce

Salt and black pepper, to taste

To Assemble

200–250 g (7–9 oz) roast beef, thinly sliced

Prepared horseradish sauce or Dijon mustard (optional)

Fresh thyme or parsley (optional garnish)

Instructions

1. Make the Yorkshire Batter

In a bowl, whisk flour, salt, and pepper.

Add eggs and milk, whisking until smooth and lump-free.

Rest the batter for at least 30 minutes at room temperature (important for rise).

2. Prepare the Mini Yorkshire Puddings

Preheat oven to 220°C / 425°F.

Place a mini muffin tin in the oven with ½ tsp oil or beef drippings in each cup.

Heat the pan until the fat is smoking hot.

Carefully pour batter into each cup, filling about ⅔ full.

Bake for 15–18 minutes, until puffed, golden, and crisp.

Do not open the oven door while baking.

Remove and let cool slightly.

3. Quick Caramelize the Onions

Heat oil or butter in a skillet over medium heat.

Add onions and a pinch of salt; cook for 8–10 minutes, stirring often.

Add sugar (if using) and cook until onions are soft and golden.

Stir in balsamic vinegar or Worcestershire sauce.

Season with pepper and remove from heat.

4. Assemble

Place a small slice of roast beef into each Yorkshire pudding.

Top with a spoonful of caramelized onions.

Add a dab of horseradish sauce or mustard if desired.

Garnish with fresh herbs and serve warm.

Tips & Variations

Make ahead: Bake puddings earlier, reheat at 200°C / 400°F for 3–4 minutes.

Cheesy twist: Add a few shavings of Parmesan to the batter.

Extra indulgent: Finish with a drizzle of beef gravy.



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