Yorkshire pudding and roast beef

The Yorkshire puddings could be made in advanced 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!

Prep Time: 10 minutes
Cooking Time: 30 minutes
Makes: approx 20

115g plain flour
2 Freedom Food labelled eggs
145ml milk
400g Freedom Food labelled rump steak
2 tbsp mixed peppercorns, crushed
3 tbsp olive oil
2 tbsp horseradish sauce
Parsley, to garnish

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 and stir until combined.  Add the milk and beat into a batter. Cover and leave to stand for 30 minutes.

Sprinkle the peppercorns onto a clean chopping board and press the rump in the peppercorn. Place the whole rump on a baking sheet and drizzle with 1 tbsp oil.
Roast for 15 minutes for medium rare.  Remove and cover in foil to rest.

Place the muffin tray on a baking tray and pour 1/4 tsp of oil into each of the muffin holes. Place in the oven for 5 minutes. Remove from the oven and immediately pour approx 1 tsp of the batter into each hole.  Bake for 12 minute until puffed and golden brown.

Meanwhile slice the beef very thinly.  Remove the Yorkshire puddings from the tins. Top with the steak and spoon over the horseradish sauce and garnish with parsley