# What You'll Need:
→ Batter
01 - 1 cup all-purpose flour
02 - 1 cup whole milk
03 - 3 large eggs
04 - 1/2 teaspoon fine sea salt
→ For the Pudding Tins
05 - 2 tablespoons vegetable oil
→ Filling
06 - 6 ounces sliced roast beef, cut into strips
07 - 1/2 cup sour cream
08 - 2 tablespoons prepared horseradish
09 - 1 tablespoon fresh chives, finely chopped
10 - Freshly ground black pepper, to taste
# Method Steps:
01 - Preheat the oven to 425°F. Place a mini muffin tin (18 wells) in the oven to heat.
02 - In a mixing bowl, whisk together the flour, eggs, milk, and salt until smooth and lump-free. Allow the batter to rest while the oven heats.
03 - Carefully remove the hot muffin tin and add about 1/2 teaspoon vegetable oil to each well. Return to the oven for 2 minutes until the oil is shimmering.
04 - Quickly fill each well about halfway with batter. Bake for 15 to 17 minutes until puffed and deep golden brown. Do not open the oven during baking.
05 - In a small bowl, combine sour cream, horseradish, half the chives, and freshly ground black pepper.
06 - Remove the Yorkshire puddings from the tin and allow to cool slightly.
07 - Fill each pudding with a strip of roast beef and a dollop of horseradish cream. Garnish with the remaining chives and serve warm.
