Mini Yorkshire puddings with roast beef, buttery mushrooms and sour cream

A photo of mini Yorkshire puddings filled with beef sat on a cooling rack beside a rib, on top of of a table decorated with a Union Flag table cloth

These miniature Yorkshire puddings are a delicious way to make a small piece of beef go further and serve a lot more people.


  • Rapeseed oil or lard
  • 400g beef, roasted or fried dependent on your choice of cut
  • 225g plain flour
  • A pinch of salt
  • 4 eggs
  • 300ml milk

The filling

  • 200g button mushrooms, thinly sliced
  • 1 tbsp butter
  • Freshly ground black pepper
  • 300ml sour cream
  • Fresh chives
  • 1 tsp horseradish sauce
  • 1 tsp lemon juice
  • A few radishes, finely chopped
  • Peppery salad leaves (I used rocket)

You will need a 12-hole metal muffin tin and a flat baking tray to stand it on.


Recipe courtesy of Miranda Gore Browne.

Miranda is a food writer, home-baking expert, director of The Kitchen School and passionate foodie. She was also a finalist on the first series of The Great British Bake Off. Miranda has written two books, Biscuit and Bake Me a Cake as Fast as You Can, both published by Ebury Press.


1. Sift the flour into a large mixing bowl add the salt.

2. Break the eggs into a jug and beat well with a fork or balloon whisk.

3. Beat the milk into the egg mixture.

4. Pour the milk and egg mixture slowly onto the dry ingredients.

5. Whisk well until you have a smooth batter.

6. Leave to stand in the fridge for a couple of hours, this will make the puddings lighter and less chewy.

7. Preheat the oven to 220 degrees.

8. For the filling, fry the mushrooms with butter and freshly-ground pepper until golden and starting to crisp up.

9. In a bowl, mix the sour cream, lemon juice, horseradish and chives.

10. Cover the base of each of the muffin holes with oil and put the tin into the hot oven to heat up for about five minutes.

11. Put the pudding mixture into a jug so it is safer to handle near the hot oil.

12. Lift the hot muffin tray out of the oven and put it safely on a heatproof surface. Working quickly but carefully, pour the mixture into each of the holes and once they are all about half full, put it straight back into the hot oven.

13. Cook for about 15-20 minutes (do not open the oven door to check on them as this will make them deflate), check they are golden and puffed up and take out of the oven, or pop back in for a further 5-10 minutes if they need longer.

14. Spoon the cream mixture into the middle of each little Yorkshire pudding and pile beef, mushrooms, chopped radishes and salad leaves on top.

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