Cooking Directions
Makes: 48
Preheat the oven to 220°C/425°F/gas mark 7.
Put the flour into a bowl then make a well in the middle. Break the eggs into the well and beat in. Slowly add the milk and water. Whisk until smooth. Leave to settle for 20 mins in the fridge.
Pour a little oil into each hole in a mini cupcake tin. Heat the oil in the oven until very hot and smoking then pour a little of the mixture into each hole, then put at the top of the oven for 15 mins until golden and risen.
Meanwhile pan fry or grill the steak until rare, leave to cool and then cut into ribbons.
Roll up each ribbon and pop into a mini Yorkshire pudding.
Mix together the Beetroot & Horseradish Relish and the crème fraîche, then spoon a little on top of each Yorkshire pudding and sprinkle with freshly chopped parsley.
Ingredients
- 250g flour
- 4 eggs
- 300ml milk
- 300ml water
- 2 tbsp sunflower oil
- 2 sirloin steaks
- 4 tbsp Tracklements Beetroot & Horseradish Relish
- 4 tbsp crème fraîche
- fresh parsley, chopped
