Stuffed Baby Yorkies

Congrats to Barbara Palermo, who won the King Arthur Flour Cookbook! (Thanks again to King Arthur for providing the book!) A bit disappointed, yet also relieved, that it’s going to someone I don’t know. On to the recipe…

Terrifying name, eh? These are mini Yorkshire puddings, which is not something I’d had before, but is similar to a popover, and not like pudding. British people call a baffling number of things “pudding.”

This is a pretty easy dinner, and a good way to use up leftovers if you ever try making prime rib (which also turns out to be super easy). They grow super tall in the oven, but deflate a fair amount if not eaten pretty fast.

Ingredients:

  • 5 eggs
  • 1 cup milk
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 3/4 cup canola oil
  • 4 ounces cooked roast beef, thinly sliced (may use leftover prime rib or from deli)
  • 1/4 cup prepared horseradish
  • 1 cup canned au jus gravy, heated

Whisk together the eggs, milk, flour, and salt together in a medium bowl until the mixture is smooth and glistening. It took me ages to get mine smooth – this could be one recipe where sifting the flour saves you a lot of effort later. Set the mixture aside to rest for 20 minutes.

Meanwhile, heat the oven to 400 degrees. Line a jelly roll with foil and set aside. Pour 1/2 tablespoon oil into each cup of a muffin pan and put in the oven to heat while the batter rests. Warm the prepared au jus.

After 20 minutes, briefly whisk the batter. Remove the muffin pan from the oven and put it on the lined jelly roll sheet. Quickly fill each cup 3/4 full with the prepared batter. It should sizzle and cook some. Spoon about 1 teaspoon of roast beef and 1 teaspoon of horseradish into each cup. For personal preference reasons, I used a bit more beef and less horseradish, but do what you like.

Return the muffin pan, on the jelly roll pan, to the oven. Bake until puffy and golden, about 12 minutes. I probably cooked mine more like 16 until they looked set.

Remove the puddings from the muffin pan and drain any excess grease with paper towels. Serve immediately with the warm au jus.

These were good, if only to try something new. It’s also fun to see how huge they get! Be sure to put your muffin tin on the other pan, as otherwise grease will end up overflowing onto the floor of your oven, which is awful every time you cook ever again after.

Stuffed Baby Yorkies

From AllRecipes.

  • 5 eggs
  • 1 cup milk
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 3/4 cup canola oil
  • 4 ounces cooked roast beef, thinly sliced (may use leftover prime rib or from deli)
  • 1/4 cup prepared horseradish
  • 1 cup canned au jus gravy, heated

Sift flour, then whisk together with eggs, milk, and salt together in a medium bowl until the mixture is smooth and glistening. Set the mixture aside to rest for 20 minutes.

Meanwhile, heat the oven to 400 degrees. Line a jelly roll with foil and set aside. Pour 1/2 tablespoon oil into each cup of a muffin pan and put in the oven to heat while the batter rests. Warm the prepared au jus.

After 20 minutes, briefly whisk the batter. Remove the muffin pan from the oven and put it on the lined jelly roll sheet. Quickly fill each cup 3/4 full with the prepared batter. Spoon about 1 teaspoon of roast beef and 1 teaspoon of horseradish into each cup.

Return the muffin pan, on the jelly roll pan, to the oven. Bake until puffy and golden, about 12 minutes. Remove the puddings from the muffin pan and drain any excess grease with paper towels. Serve immediately with the warm au jus.

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About sparecake

My name's Corinne, and I like cake, cookies, and chocolate! Also, non-c-things such as ponies, Star Trek, and biking. (Over the summer, my bike glove tans will probably become pretty glaring in some of these photos.) I'll be sharing my adventures in the kitchen. Expect lots of recipes to have chocolate swapped in to replace other inferior ingredients.
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2 Responses to Stuffed Baby Yorkies

  1. Pingback: Stuffed Baby Yorkies | sparecake | Organic Rapeseed Oil

  2. wowt… thank you so much!!!

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