Mini Yorkshire pudding with steak filling

Name: Mini Yorkshire pudding with steak filling
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 25
Cuisine: British
Ingredients: 75g gluten free plain flour*; 25g corn flour; 2 whole eggs; 100ml milk; 250g sirloin steak; 20g horseradish sauce; 10g Dijon mustard; 175ml sour cream; Watercress to garnish

Mini Yorkshires are always a crowd pleaser. This easy gluten free recipe freezes well so you can batch cook them ready for the party season!

Credited to: Coeliac UK

Kcal: 54.0

Difficulty: More of a challenge

Serves 25

15 mins prep

20 mins cooking time

Ingredients

75g gluten free plain flour*
25g corn flour
2 whole eggs
100ml milk
250g sirloin steak
20g horseradish sauce
10g Dijon mustard
175ml sour cream
Watercress to garnish

Notes: *Please check our Food and Drink Information for suitable products.

Method

Pre-heat oven to 220°C
In a mixing bowl, mix the eggs, gluten free flour, and milk, and beat until smooth. Add seasoning.
Drizzle a little sunflower oil into a non-stick mini-cake tin and place in the oven to heat through.
Remove the hot tin from the oven and carefully, pour one tablespoon of the batter into each of the cups in the tin. Place the tin back in the oven and bake for 12-14 minutes until the puddings are golden and have risen. Remove from the oven.
Meanwhile heat a frying pan. Season the steak well, and drizzle with a little oil. Cook the steak on each side for 3 minutes, then remove from the pan and leave to rest.
Mix the sour cream with the horseradish and mustard, and season with black pepper.
Slice the steak into thin slithers.
To assemble add a half teaspoon of the savoury cream into the Yorkshire, top with a slice of steak, and garnish with some watercress leaves.