Mini Yorkshire pudding with horseradish cream, strips of rare beef and a sprig of chervil.
Preheat the oven to 220'C.
Make the batter: sift the flour into a bowl and make a well in the centre.
Add the eggs and the milk, mix until smooth. Allow to rest for at least 30 minutes.
Place a little vegetable oil in the base of each mini muffin tray and heat to very hot.
Pour in the batter and bake for 10-15 minutes until the Yorkshire puddings are golden brown.
«Use strong horse radish cream for a real kick of flavour. Make sure the oil is very hot before adding the batter to the muffin trays.»