Stuffed Yorkshire Puddings Recipe - Christmas Party Food - Recipes by Warren Nash

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is lower in fat, while ground pork is often cheaper.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories, while processed cheese is often less expensive.

Preheat the oven to 450°F (232°C).

Grease a cake tin with about 1 teaspoon of vegetable oil for each Yorkshire pudding.

In a mixing bowl, combine eggs, flour, and milk, and whisk until combined.

Pour the batter into a jug for easy pouring.

Check the oil in the cake tin; it should be bubbling hot.

Carefully pour the batter into the hot cake tin, filling each hole.

Return the cake tin to the oven and set a timer for 20 minutes without opening the oven door.

Prepare the steak by grinding black peppercorns and rubbing salt and pepper on both sides.

Heat oil in a pan over high heat and cook the steak until well done, flipping to cook evenly.

Mix 2 tablespoons of horseradish with creme fraiche, parsley, and pepper in a bowl to make the sauce.

Cut the cooked steak into thin strips suitable for stuffing into the Yorkshire puddings.

Once the Yorkshire puddings are golden and crispy, remove them from the oven.

Stuff each Yorkshire pudding with a bit of beef and top with horseradish sauce.

Garnish with a little parsley before serving.

If there are leftovers, freeze them and reheat for about 5 minutes when ready to eat.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens