Mini Yorkshire Puddings with Roast Beef and Caramelised Onions
Prepare the batter at least half an hour before baking to give the flour grains time to swell.
YOU WILL NEED
- 1 cup (120 g) cake flour
- ½ t (2,5 ml) Ina Paarman’s Seasoned Sea Salt
- ¾ cup (180 ml) full cream milk
- ¼ cup (60 ml) water
- 2 extra large eggs
- oil for cooking
- 2 x 25 g Ina Paarman’s Liquid Beef Stock
Sift the flour and Seasoned Sea Salt together. Make a hollow in the flour mixture. Add the milk, water and eggs to the hollow. Blend the liquids gradually into the flour mixture, stirring and beating continuously with a wire whisk, electric beater or use a food processor. Decant into a jug for pouring. Leave to stand at room temperature for 30 minutes. Adjust the oven rack to one slot above the middle position. Preheat the oven to 220°C.
Spoon a teaspoon of oil and a squeeze of Liquid Beef Stock into each hollow of a muffin pan.
Put the pan in the oven for 4 minutes until the oil is boiling hot. Quickly remove the pan from the oven and pour in the batter, filling each hollow about two thirds full. Immediately put pan back into the oven.
Bake until golden brown and puffy ± 15 – 20 minutes. Pull the pan halfway out of the oven and prick each one with a toothpick to allow the steam to escape and prevent them from collapsing. Bake for a final 5 minutes.
Use leftover roast beef or buy roast beef from the deli, sliced very thinly, you will need about 150-200 g.
Top each Yorkshire pudding with roast beef and a good dollop of caramelised onions. Pack out on heat resistant platters. Serve at room temperature.