- Preheat the oven to 200ºC/Fan 180ºC/ 400F / Mark 6.
- You will also need a 20 hole mini muffin tray (the hole measuring about 3cm).
- Sift the flour into a large bowl. Add the eggs & stir until combined. Add the milk & beat into a batter. Cover & leave to stand for 30 minutes.
- Sprinkle the peppercorns onto a clean chopping board & press the rump in the peppercorn. Place the whole rump on a baking sheet & drizzle with 1 tbsp oil.
- Roast for 15 minutes for medium rare. Remove & cover in foil to rest.
- Place the muffin tray on a baking tray & pour 1/4 tsp of oil into each of the muffin holes. Place in the oven for 5 minutes. Remove from the oven & immediately pour approx 1 tsp of the batter into each hole. Bake for 12 minute until puffed & golden brown.
- Meanwhile slice the beef very thinly. Remove the Yorkshire puddings from the tins. Top with the steak & spoon over the horseradish sauce and garnish with parsley.
Yorkshire pudding and roast beef
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RSPCA Assured Hen Welfare
You can find out more about the higher welfare standards of hens on RSPCA Assured farms.
Ingredients
The Yorkshire puddings could be made in advance and filled just before serving. For an alternative, add half a cooked chipolata to the Yorkshire before cooking - voila - a mini toad in the hole!
- 115g plain flour
- 2 RSPCA Assured labelled eggs
- 145ml milk
- 400g RSPCA Assured rump steak
- 2 tbps mixed peppercorns, crushed
- 3 tbsp olive oil
- 2 tbsp horseradish sauce
- Parsley, to garnish
